Director Of Culinary Service

• Meet or exceed established budgetary and financial guidelines.
• Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
• Responsible for hands-on, direct cooking, serving and dish washing as necessary.
• Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.
• Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
• Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
• Ensure professional, trained, properly uniformed, and talented staff.

• Associate or Bachelor’s degree (in culinary arts program preferred)
• Successful completion of recognized food safety course
• Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
• Minimum of three years’ experience in administration and management of food service systems

Salary Range: $90,000 - $105,000