Food Service Director (CDM licensed) for Premium senior Living in Beaumont TX.
Must have CDM active license or willing to obtain within 6 months of hire.

WHO WE ARE

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while “doing the right thing”.

PHYSICAL AND SENSORY REQUIREMENTS

Requires mobility to stand and walk extensively during meal preparation and service. Lifting, carrying trays, and boxes, up to 25 pounds. Pushing/Pulling Food Hot Boxes up to 50 pounds. Bending and stooping for access to carts, food, trays, and other kitchen equipment. Manual dexterity for the use of kitchen utensils and tools. Visual acuity for reading menus, labels, and directions. Hearing ability to respond to verbal communications. Exposure to hot and cold temperatures. Taste and Smell to assess food quality, freshness, and adherence to dietary requirements. Ability to distinguish colors for food presentation.
Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our communities.

• Experience to include Kitchen Operation and a working knowledge of all kitchen positions
• Assist with some Menu Planning and Development
• Kitchen Management hands-on and lead by example.
• Work all positions.
• Supervise Staff Employee Relations: Oversee kitchen staff, including line cooks, and other kitchen personnel.
• Training: Provide training and development for kitchen staff to maintain high standards.
• Food Preparation as cooking for Retail and Presentation
• Quality Control: Ensure all dishes are prepared to the highest standard and are visually appealing.
• Consistency: Maintain consistency in food preparation and presentation across all dishes.
• Assist with Inventory Ordering and Budget Management
• Inventory Control: Manage inventory levels of ingredients and supplies, placing orders as needed.
• Cost Control: Monitor food costs and adjust portions or menus to meet budgetary requirements.
• Waste Management: Implement procedures to minimize food waste and improve efficiency.
• Compliance and Safety
• Health and Safety: Ensure the kitchen complies with health and safety regulations, maintaining cleanliness and sanitation standards.
• Food Safety: Implement and enforce food safety practices, including proper storage and handling of ingredients.
• Collaboration with communication especially if questions are asked
• Customer Interaction: Interact with residents to receive feedback and address any concerns.
• Budget Planning: Assist in the creation and management of the kitchen budget.
• Covering shifts as needed as needed
• Vendor Relations
• Executing Catering Events
• Sanitation / Regulatory Compliance