Full Job Description
Pay Range: $86,800 - $101,950
Full-time: Sunday - Thursday 10:30 am to 7:00 pm
Summary:
This position is responsible for overseeing and coordinating the activities of all food production, including that used for residents' dining rooms, banquet functions, special occasions, etc., including but not limited to procurement, preparation, and service of food, menu building, financial management of food and supplies, and labor budget; hiring, training, and management of dining services team members; inventory, control, and regulatory compliance.
Essential Functions:
The duties listed below are considered essential to the successful performance of this position, as defined by Front Porch. Additional responsibilities may be assigned in the future and may also be considered essential to the role.
• Responsible for the day-to-day operations and staffing of the community's kitchen and dining venues.
• Manage and supervise all culinary services staff, including scheduling, assignments, performance evaluations, hiring, and corrective actions, consistent with company policy.
• Plan and execute all menus, meal preparation, and events, while assisting staff with both back-of-house and front-of-house operations as needed.
• Maintain inventory control of food, beverages, supplies, and equipment.
• Ensure that all food is prepared, stored, and served in accordance with company standards and state and/or local health code requirements.
• Understand and maintain monthly and annual budgets for the culinary services department, including preparing appropriate written documentation of monthly food, supplies, and labor spending.
• Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.
• Ensure resident and family member satisfaction is maintained.
• Responsible for planning, preparing, and executing special events and themed meals.
• Maintain the highest standards of cleanliness by adhering to federal, state, and local health codes and guidelines during the preparation, handling, and serving of food.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment to ensure optimal hygiene and functionality.
• Perform all other related duties as assigned.
Skills Needed:
Communication/Interpersonal:
• Practical oral and written communication skills appropriate to the audience's needs.
• Ability to develop and deliver effective presentations live via online or virtual mediums.
• Excellent collaboration and team-building skills.
• Practical conflict management skills.
• Ability to effectively build relationships with customers, executive management, and other stakeholders through positive interaction, problem identification, and resolution.
Decision Making/Organization Skills:
• Demonstrates a high level of accuracy, even under pressure.
• Excellent organizational skills.
• Ability to perform work independently with minimal supervision.
• Ability to exercise sound judgment and make decisions based on accurate and timely analysis.
Productivity:
• Demonstrated time management and priority-setting skills.
• Ability to simultaneously handle multiple priorities.
• Ability to work in a fast-paced, dynamic environment.
• Ability to prioritize responsibilities and organize workload to ensure that timeframes are met and the work is completed within deadlines.
• Demonstrated ability to define, develop, and analyze performance measures and metrics; exercise sound judgment and make decisions based on accurate and timely analysis.
Project Management:
• Demonstrated project management skills.
• Demonstrated planning and project oversight/management skills.
• Demonstrated skills in project plan design and implementation, directing projects, coordinating the work of operational teams, and managing project budgets.
• Effectively manages project deadlines and escalates issues as appropriate.
Education:
Essential/Preferred
Type
Specialization
Equivalent Experience instead of Education
Essential
Bachelor's Degree
Culinary Arts, Hospitality, or Business
Preferred
Master's Degree
Culinary Arts, Food Service Management, Hospitality Management, or similar
Experience:
Essential
7 years
Food service experience as a cook
Lead cook/ chef with knowledge of food safety, sanitation, proper storage, and handling procedures.
Preferred
10 years
Certification:
Essential
Certification
California Food Handler
Preferred
Certification
California Food Handler Manager (e.g., ServSafe Manager)
Physical Requirements:
The physical demands described here are those an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions:
• Must be able to remain stationary 20% of the time.
• Must be able to lift or carry items:
• Seldom: 51-100 pounds
• Occasionally: 51-100 pounds
• Frequently: 26-50 pounds
• Constantly: 11-25 pounds
• Must occasionally ascend or descend stairs to provide essential services.
• Must effectively communicate information and ideas so that others clearly understand the exchanged information.
Compensation Disclaimer: The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate's knowledge, skills, experience, training, education, and licensure/certifications (as applicable).
