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Responsibilities:

• Responsible for the overall financial and operational functions relatedto dining room service and culinary operations.
• Creates and plans weekly menus for the IL Communities. Follows Dietitianapproved menus for AL and MC communities.
• Ensures compliance with federal, state, and local sanitationregulations.
• Maintains cleanliness and sanitation of all work areas.
• Conducts routine safety and sanitation inspections utilizing the self-inspectiondocument of dining room, food storage areas, chemical storage areas, and foodreceiving area. Communicates "action items" to VP Food and Beverage, PlantOperations Director and Executive Director.
• Demonstrates attention to detail with regard to food quality,presentation, and dining room environmental standards.
• Develops and maintains food service quality, objectives, and standards.
• Develops and maintains a good working relationship with Communityadministrative team members, as well as networking with other communities toassure that the services offered can be properly maintained to meet the needsof the Residents.
• Prepares all monthly food service reports.
• Maintains food and supply expenses to budget or forecast.
• Places orders for food and supplies through authorized vendors.
• Completes physical food and supply inventories prior to placing orders.
• Plans, develops, organizes, implements, evaluates, and directs theoperations in food and beverage services.
• Makes written and oral reports/recommendations to the Executive Directorconcerning the operations of the food service department in the Community.
• Maintains daily log of freezer, refrigeration, dishwasher, 3 compartmentsink and hot and cold food holding temperatures.
• Assures that the Community kitchen is maintained in a clean and safemanner, ensuring that high-quality food service safety and sanitation standardsare met.
• Supports the Community sales efforts with catering agendas for marketingevents and is responsible to provide catering services for Community-wideprograms and authorized private Resident affairs, etc. Utilizing the communityevent form to ensure proper communication regarding all events.
• Follows all emergency procedures.
• Understands all safety policies and procedures.
• Ensure that there is always a 72-hour emergency food and drinking water supply and disposable supply per regulations.
• Exhibits a sincere enthusiasm for working with the Community's senior population.
• Is creative, energetic, patient, flexible, encouraging, and team oriented.
• Displays patience, tact, enthusiasm, and a cheerful disposition with team members and residents.
• Promotes the AgeWell Solvere Living Managed Community in a positive manner and effectively communicates Community values to residents, visitors, and team members.
• Maintain confidentiality of all pertinent resident care information to ensure resident rights are protected.
• Manages departmental staffing and labor costs, including overtime.
• Recruits, orientates, trains and evaluates all culinary services staff.
• Assures dining room services provider is performing contract-specific responsibilities.
• Responsible for overseeing culinary services calendar with regard to holidays and requested special events.
• Performs other duties as deemed necessary and appropriate.

Qualifications:

• Degree in Culinary Arts preferred.
• 3 to 5 years' previous experience in food production/management.
• Must have a Serve Safe certification or become certified within 90 days of hire date.
• Must have basic knowledge of food preparation procedures, proper dining room service etiquette, as well as related Health Department regulations and guidelines pertaining to food service operations.
• Basic knowledge of Microsoft Office (Word, PowerPoint, Excel, and Outlook), as well as familiarity with the Internet and its search tools.
• Strong organizational, oral, and written communication skills.
• Self-motivated and ability to work with minimal supervision.
• Results oriented.
• Customer service orientation.
• A proven team player.
• Physically able to bend and reach.
• Physically able to push and pull and lift up to 40-50 pounds as needed.
• Physically able to stand for extended periods of time.
• Ability to work in a hot/humid environment for extended periods of time.
• Can determine food quality and palatability through taste and smell.