TEAM OVERALL JOB DESCRIPTIONS

Professional with a sophisticated level of business acumen – organized, multi-tasking project leader, seen as business partner with outstanding outcomes.
KEY RESPONSIBILITIES: Lead and influence cross-functional teams and stakeholders in a matrixed-organization to optimize resources and promote focus, accountability, performance, transparency, efficiency and effectiveness. The individual will be responsible for job specific activities and additional activities, but not limited to:

Essential Functions and Key Tasks: Culinarian

• As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations.
• Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities.
• Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan.
• You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations.
• A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management.
• Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)
• You are the company representative of culinary brand standards and HACCP food safety standards is imperative.
• Ability to train new Executive Chef and production staff on all required production systems and processes
• Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Development of facility food tracking systems and processes, review, train staff on use of daily production records
• Develop and implement menus and prescribed recipes.
• Proficient forecasting and production, ensure all product is delivered on time and at proper temperatures
• Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors.
• Develop and implement job flows for all kitchen and production staff.
• Scheduling and supervision of culinary department personnel with adherence to our productivity metrics.
• Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff.
• Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Assure regulatory compliance for production and sanitation with detailed and organized program documentation