The anticipated wage range for this role is $95k-105K per yearCrisp linen tablecloths, fine china and top-quality fresh ingredients; this is made-to-order dining at its finest. Seasonal and regional menus are ever-evolving, offering signature dishes and daily specials. And NO LATE NIGHTS means you will have more quality time to maintain a balanced life.
Essential Duties:- Performs all responsibilities in a manner that is consistent with the community's operating and service philosophy
- Maintains a professional appearance, manner, and approach while on duty.
- Monitors, on a routine and ongoing basis, key measurable indicators of the daily operations.
- Implements established policies and procedures and standards of performance.
- Helps develop in-service training and ongoing training of staff in order to provide high quality
- Participates in departmental and community meetings and projects as directed by Executive Director
- Maintains appropriate levels of confidentiality
- Attains and/or maintains ongoing compliance with appropriate local state, federal, regulatory, and/or accrediting body standards. ensures that the program is prepared for inspection by regulatory agencies through regular auditing and updating of program policies and procedures, required documentation, environmental standards, etc.
- Administers, plans, and directs activities of food service department providing quality food service.
- Controls costs and manages Food Service department budget.
- Implements policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personal utilization.
- Selects, orients and coaches kitchen staff, and helps develop and direct departmental educational programs.
- Schedules kitchen food service personnel to optimize quality service and departmental profitability.
- Ensures proper maintenance and cleanliness of all equipment.
- Monitor, evaluate and maintain food purchasing and inventory
- Coordinates interdepartmental professional activities and serves as consultant to management on matters pertaining to food service.
- Supervises activities of workers engaged in food preparation and service.
- Consults with physicians and health care personnel and/or dietary specialists to determine nutritional needs and diet restrictions, such as low fat or salt free, of residents.
- Formulates menus for special diets based on medical and physical condition of residents and integrates special menus with basic menus.
- Inspects meals served for conformance to prescribed diets and for standards of palatability and appearance.
- Consults with Executive Director to ensure that menus and policies and procedures conform to nutritional standards, government regulations, and the organization's procedures.
- Consults with Executive Director to best ensure resident satisfaction and to best endure quality.
- Establishes kitchen staffing schedule and monitors staffing.
- Responds to special needs of residents.
- Emphasizes safe food handling practices.
- Works closely with Dining Room Manager to ensure all SRG standards of service, policies and procedures are met in the Food Service Department.
- Works closely with corporate F&B team to ensure SRG compliance in Food Services.
- Promotes and supports Genuine Hospitality Program.
Qualifications- Five years supervisory experience required.
- Food Service experience in hospitality, country club, or senior living industry preferred.
- Ability to write reports, business correspondence, and procedure manuals.
- Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to develop, monitor, and adjust a budget.
Additional InformationAll your information will be kept confidential according to EEO guidelines.
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