SALARY: STARTING AT $90,000 + $10,000 SIGN ON BONUS PAID OUT OVER THE FIRST YEAR

When you work at The Delaney at Lake Waco , you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!
The Delaney at Lake Waco is recruiting for a hospitality focused Director of Food & Beverage to join our team! The Director provides full-scope, hands-on management of the Community’s Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises.

HERE ARE A FEW OF THE QUALIFICATIONS WE NEED YOU TO HAVE:

• Associate or Bachelor’s degree (in culinary arts program preferred)
• Successful completion of recognized food safety course
• Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
• Minimum of three years’ experience in administration and management of food service systems
• Senior living community experience preferred

IF YOU’RE AN ENTHUSIASTIC, COMPASSIONATE, SENIOR CARE PROFESSIONAL WHO IS PASSIONATE ABOUT HOSPITALITY AND SENIOR ENGAGEMENT- PLEASE APPLY, WE’D LOVE TO GET TO KNOW YOU!

EEO Employe

• Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
• Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
• Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
• Meet or exceed established budgetary and financial guidelines.
• Responsible for hands-on, direct cooking, serving and dish washing as necessary.
• Ensure professional, trained, properly uniformed, and talented staff.
• Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.