Director of Culinary Services
Wenatchee, WA Wenatchee, WA Full-time Full-time $26 an hour $26 an hour 6 days ago 6 days ago 6 days ago POSITION:
Director of Culinary REPORTS TO:
Executive Director FLSA:
Exempt OUR MISSION:
We focus on providing genuine hospitality and five-star quality care.
POSITION
Summary:
The Director of Culinary is responsible for planning, organizing, developing, and directing the kitchen and dining operation.
ESSENTIAL JOB FUNCTIONS:
Staffing o Coordinate with Business Office Director to post open positions, schedule interviews, and make hiring decisions in conjunction with Executive Director.
Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
Deliver coaching, motivation, and performance improvement plans on an as-needed basis to culinary team members.
Communicate with team members any pertinent information regarding the company, building, and residents.
Develop and maintain schedules for both front of house and back of house team members.
Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
Menu Planning Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
Cost out menu options to ensure expected budget is met.
Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
Budget Management Understand all aspects of the culinary operating and staffing budget and ensure that financial goals are met.
Meet with Executive Director weekly to update them on departmental spend and events.
During budget season, assist the Executive Director in planning next year expenditures in staffing and nonlabor expenses.
In addition, create 5-year capital expense forecast to monitor kitchen equipment needs.
Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
Compliance Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
Collaboration Work a variety of shifts on an as-needed basis.
Must be willing and able to cook and serve shifts to ensure staffing needs are met.
Routinely work different shifts for quality control, including breakfast, lunch, and dinner.
Consult with Enrichment Director, Sales Director, and Executive Director to determine ways in which Culinary can elevate services in their functional areas of the community.
EXPERIENCE, QUALIFICATIONS & SKILLS:
Culinary degree is preferred.
A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers.
Experience including management of food inventories and budgets.
Experience in senior living or healthcare a plus.
Current ServSafe Certification preferred.
Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
Good understanding of Excel and online food service ordering platforms.
A strong communicator and proven manager who can work with a wide range and number of team members.
Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.
Must have strong understanding of the English language sufficient to read and write Job Type:
Full-time Pay:
$26.
00 per hour Expected hours:
40 per week
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Pay rate:
Hourly pay Shift:
10 hour shift 8 hour shift Weekly day range:
Weekends as needed Application Question(s):
How many years of Supervising Experience do you have? How many years of Food Service Experience do you have? Education:
High school or equivalent (Preferred) Work Location:
In person Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
Deliver coaching, motivation, and performance improvement plans on an as-needed basis to culinary team members.
Communicate with team members any pertinent information regarding the company, building, and residents.
Develop and maintain schedules for both front of house and back of house team members.
Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
Cost out menu options to ensure expected budget is met.
Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
Budget Management Understand all aspects of the culinary operating and staffing budget and ensure that financial goals are met.
Meet with Executive Director weekly to update them on departmental spend and events.
During budget season, assist the Executive Director in planning next year expenditures in staffing and nonlabor expenses.
In addition, create 5-year capital expense forecast to monitor kitchen equipment needs.
Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
Collaboration Work a variety of shifts on an as-needed basis.
Must be willing and able to cook and serve shifts to ensure staffing needs are met.
Routinely work different shifts for quality control, including breakfast, lunch, and dinner.
Consult with Enrichment Director, Sales Director, and Executive Director to determine ways in which Culinary can elevate services in their functional areas of the community.
Culinary degree is preferred.
A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers.
Experience including management of food inventories and budgets.
Experience in senior living or healthcare a plus.
Current ServSafe Certification preferred.
Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
Good understanding of Excel and online food service ordering platforms.
A strong communicator and proven manager who can work with a wide range and number of team members.
Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.
Must have strong understanding of the English language sufficient to read and write Dental insurance Health insurance Paid time off Vision insurance Hourly pay 10 hour shift 8 hour shift Weekends as needed How many years of Supervising Experience do you have? How many years of Food Service Experience do you have? High school or equivalent (Preferred).
Estimated Salary: $20 to $28 per hour based on qualifications.
Director of Culinary REPORTS TO:
Executive Director FLSA:
Exempt OUR MISSION:
We focus on providing genuine hospitality and five-star quality care.
POSITION
Summary:
The Director of Culinary is responsible for planning, organizing, developing, and directing the kitchen and dining operation.
ESSENTIAL JOB FUNCTIONS:
Staffing o Coordinate with Business Office Director to post open positions, schedule interviews, and make hiring decisions in conjunction with Executive Director.
Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
Deliver coaching, motivation, and performance improvement plans on an as-needed basis to culinary team members.
Communicate with team members any pertinent information regarding the company, building, and residents.
Develop and maintain schedules for both front of house and back of house team members.
Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
Menu Planning Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
Cost out menu options to ensure expected budget is met.
Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
Budget Management Understand all aspects of the culinary operating and staffing budget and ensure that financial goals are met.
Meet with Executive Director weekly to update them on departmental spend and events.
During budget season, assist the Executive Director in planning next year expenditures in staffing and nonlabor expenses.
In addition, create 5-year capital expense forecast to monitor kitchen equipment needs.
Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
Compliance Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
Collaboration Work a variety of shifts on an as-needed basis.
Must be willing and able to cook and serve shifts to ensure staffing needs are met.
Routinely work different shifts for quality control, including breakfast, lunch, and dinner.
Consult with Enrichment Director, Sales Director, and Executive Director to determine ways in which Culinary can elevate services in their functional areas of the community.
EXPERIENCE, QUALIFICATIONS & SKILLS:
Culinary degree is preferred.
A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers.
Experience including management of food inventories and budgets.
Experience in senior living or healthcare a plus.
Current ServSafe Certification preferred.
Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
Good understanding of Excel and online food service ordering platforms.
A strong communicator and proven manager who can work with a wide range and number of team members.
Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.
Must have strong understanding of the English language sufficient to read and write Job Type:
Full-time Pay:
$26.
00 per hour Expected hours:
40 per week
Benefits:
Dental insurance Health insurance Paid time off Vision insurance Pay rate:
Hourly pay Shift:
10 hour shift 8 hour shift Weekly day range:
Weekends as needed Application Question(s):
How many years of Supervising Experience do you have? How many years of Food Service Experience do you have? Education:
High school or equivalent (Preferred) Work Location:
In person Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
Deliver coaching, motivation, and performance improvement plans on an as-needed basis to culinary team members.
Communicate with team members any pertinent information regarding the company, building, and residents.
Develop and maintain schedules for both front of house and back of house team members.
Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
Cost out menu options to ensure expected budget is met.
Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
Budget Management Understand all aspects of the culinary operating and staffing budget and ensure that financial goals are met.
Meet with Executive Director weekly to update them on departmental spend and events.
During budget season, assist the Executive Director in planning next year expenditures in staffing and nonlabor expenses.
In addition, create 5-year capital expense forecast to monitor kitchen equipment needs.
Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
Collaboration Work a variety of shifts on an as-needed basis.
Must be willing and able to cook and serve shifts to ensure staffing needs are met.
Routinely work different shifts for quality control, including breakfast, lunch, and dinner.
Consult with Enrichment Director, Sales Director, and Executive Director to determine ways in which Culinary can elevate services in their functional areas of the community.
Culinary degree is preferred.
A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers.
Experience including management of food inventories and budgets.
Experience in senior living or healthcare a plus.
Current ServSafe Certification preferred.
Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
Good understanding of Excel and online food service ordering platforms.
A strong communicator and proven manager who can work with a wide range and number of team members.
Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.
Must have strong understanding of the English language sufficient to read and write Dental insurance Health insurance Paid time off Vision insurance Hourly pay 10 hour shift 8 hour shift Weekends as needed How many years of Supervising Experience do you have? How many years of Food Service Experience do you have? High school or equivalent (Preferred).
Estimated Salary: $20 to $28 per hour based on qualifications.
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