Food and Beverage Director (Dining Services Director/Executive Chef)

Responsibilities:

• Responsible for the overall financial and operational functions related
  to dining room service and culinary operations.
• Creates and plans weekly menus for the IL Communities. Follows Dietitian
  approved menus for AL and MC communities.
• Ensures compliance with federal, state, and local sanitation
  regulations.
• Maintains cleanliness and sanitation of all work areas.
• Conducts routine safety and sanitation inspections utilizing the self-inspection
  document of dining room, food storage areas, chemical storage areas, and food
  receiving area. Communicates “action items” to VP Food and Beverage, Plant
  Operations Director and Executive Director.
• Demonstrates attention to detail with regard to food quality,
  presentation, and dining room environmental standards.
• Develops and maintains food service quality, objectives, and standards.
• Develops and maintains a good working relationship with Community
  administrative team members, as well as networking with other communities to
  assure that the services offered can be properly maintained to meet the needs
  of the Residents.
• Prepares all monthly food service reports.
• Maintains food and supply expenses to budget or forecast.
• Places orders for food and supplies through authorized vendors.
• Completes physical food and supply inventories prior to placing orders.
• Plans, develops, organizes, implements, evaluates, and directs the
  operations in food and beverage services.
• Makes written and oral reports/recommendations to the Executive Director
  concerning the operations of the food service department in the Community.
• Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment
  sink and hot and cold food holding temperatures.
• Assures that the Community kitchen is maintained in a clean and safe
  manner, ensuring that high-quality food service safety and sanitation standards
  are met.
• Supports the Community sales efforts with catering agendas for marketing
  events and is responsible to provide catering services for Community-wide
  programs and authorized private Resident affairs, etc. Utilizing the community
  event form to ensure proper communication regarding all events.
• Follows
  all emergency procedures.
• Understands
  all safety policies and procedures.
• Ensure that
  there is always a 72-hour emergency food and drinking water supply and
  disposable supply per regulations.
• Exhibits
  a sincere enthusiasm for working with the Community’s senior population.
• Is
  creative, energetic, patient, flexible, encouraging, and team oriented.
• Displays
  patience, tact, enthusiasm, and a cheerful disposition with team members
  and residents.
• Promotes
  the AgeWell Solvere Living Managed Community in a positive manner and
  effectively communicates Community values to residents, visitors, and team
  members.
• Maintain confidentiality of all pertinent
  resident care information to ensure resident rights are protected.
• Manages
  departmental staffing and labor costs, including overtime.
• Recruits,
  orientates, trains and evaluates all culinary services staff.
• Assures
  dining room services provider is performing contract-specific
  responsibilities.
• Responsible
  for overseeing culinary services calendar with regard to holidays and
  requested special events.
• Performs other duties as deemed necessary and appropriate.

Qualifications:

• Degree
  in Culinary Arts preferred.
• 3
  to 5 years’ previous experience in food production/management.
• Must
  have a Serve Safe certification or become certified within 90 days of hire
  date.
• Must
  have basic knowledge of food preparation procedures, proper dining room
  service etiquette, as well as related Health Department regulations and
  guidelines pertaining to food service operations.
• Basic
  knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as
  well as familiarity with the Internet and its search tools.
• Strong
  organizational, oral, and written communication skills.
• Self-­motivated and ability to work with minimal
  supervision.
• Results oriented.
• Customer service orientation.
• A proven team player.
• Physically
  able to bend and reach.
• Physically
  able to push and pull and lift up to 40-50 pounds as needed.
• Physically
  able to stand for extended periods of time.
• Ability
  to work in a hot/humid environment for extended periods of time.
• Can
  determine food quality and palatability through taste and smell.