Director of Culinary Services at Lotus Senior Living

Lake Zurich, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Aug, 26

Salary

84000.0

Posted On

13 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Budget Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Staff Training, Resident Relations, Financial Reporting, Sanitation Regulation, Performance Management, Scheduling, Dietary Coordination, Vendor Management, Quality Control, Leadership

Industry

Description

Description Job Title: Director of Culinary Services Reports to: Executive Director FLSA Status: Exempt Position Scope: The Director of Culinary Services is responsible for planning, organizing, developing, and directing the kitchen and dining operation. ABOUT US: Evolve Senior Living was founded on the premise of change. We believe the senior living industry needs to change to appropriately address the needs of tomorrow’s work force and residents. Evolve represents the notion of continuous improvement in our delivery of services for the elderly, providing a safe and dependable environment for our team members and commitment to leading the discussion on change within the senior living sector. ABOUT YOU: A compassionate leader who seeks an opportunity to do what you love, while touching the lives of those people we have the honor to care for and serve. An entrepreneurial spirit who is excited and motivated by the prospect of change and continuously improving the services we provide. Ability to lead, motivate, and hold people accountable. RESPONSIBILITIES: Supports the mission, core values and goals of the organization, upholding and promoting company culture and vision. Creates an environment of accountability through leadership and management practices utilizing the Entrepreneurial Operating System (EOS). Completes all hours of state mandated continuing education each year. Promotes and displays a spirit of teamwork in performance of daily duties through cooperative interactions with co-workers and other departments. Supports a positive and professional image through actions and dress. Promotes the property in a positive manner and effectively communicates the organization’s values to residents, visitors, co-workers, and the community. Responsible for ordering supplies, chemicals, and non-food items. Leading all the cooks, servers, and ancillary staff, the Culinary Services Director ensures residents are provided with a quality dining experience by consistently meeting Evolve’s standards. Responsible for the overall financial and operational responsibility of culinary and dining room operations Ensures compliance with federal, state, and local sanitation regulations. Demonstrates attention to detail regarding food quality, presentation, and dining room environmental standards. Develops and maintains a good working relationship with administration and inter-department personnel, as well as other communities to assure that the services offered can be properly maintained to meet the needs of the residents. Resident liaison. Ensure all utensils, dishes and equipment and work areas are cleaned properly and in a timely manner. Coordinate with Dining Room manager to develop and maintain dining staff schedules. Staffing Coordinate with Business Office Manager 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. 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. Oversee the quality of food, presentation, and service. Coordinate meals for special events. 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. Ensure that meals are prepared according to menu and recipes followed. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. See that appropriate snacks are available to residents with special dietary needs. Supervise and inspect food storage. 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 the Executive Director weekly to update them on departmental spend and events. During budget season, assist the Executive Director in planning next year’s 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. Ensure equipment is maintained and work areas are clean, safe, and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety, and sanitation, promptly addressing any transgression. 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. Requirements QUALIFICATIONS: A culinary degree is preferred. A minimum of five (5) years of progressive experience in the food service industry with at least three (3) 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 a strong understanding of the English language, sufficient to speak, read and write. PHYSICAL QUALIFICATIONS: Walk/Stand/Sitting – must be able to continuously perform duties that incorporate walking, standing, or sitting. Environment Condition – must be able to perform work both inside and outside. Lift - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Carry - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Push - constantly 0 – 10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds. Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available. Bend – must be able to bend at the waist, knees, hips and spine on a frequent basis, may require frequently manipulating weights of 25 pounds or more. Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more. Reach - may occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more. Sensory Vision – must be able to read clearly with or without corrective lenses. Hear - Must be able to hear telephone, audible alarms, bells, and signals related to resident safety with or without hearing devices. Speech/Language – must have strong command of English sufficient to read and write and interpret medical and administration information.

Responsibilities

The Director of Culinary Services is responsible for planning and directing all kitchen and dining operations to ensure a high-quality resident experience. This includes managing budgets, supervising staff, and ensuring strict compliance with health and sanitation regulations.