Responsibilities

Plans, organizes and directs the kitchen and dining room in the absence of the Director of Culinary Services or Restaurant Manager. Assists the Director of Culinary Services with the planning, preparation, and execution of meals for residents and guests. Assists the Director of Culinary Services with kitchen staff development and training as related to meal preparation, food storage, and kitchen sanitation. Ensure that all meals are prepared and presented according to Atria standards.

• Provide high levels of customer service and create a restaurant style dining atmosphere.
• Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines.
• Assist the Director of Culinary Services in interviewing, hiring, coaching, training and developing staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with company guidelines.
• Create a strong sense of team work and cooperation among all staff.
• Assist preparing and coordinating work schedules for staff in accordance to budget.
• Assist in the implementation and execution the Art of Atria Dining.
• Assist Director of Culinary Services in menus planning and development based on resident likes and dislikes, budget, and seasonal options.
• Responsible for maintaining equipment in good working condition.
• Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.
• Responsible for the adherence to the Atria Quality Enhancement Program.
• Assist kitchen staff with Pre-Meal stand up for all dining and kitchen staff.
• Responsible for planning, preparation, and execution of special events, banquets, and theme meals.
• When applicable acquaint new residents with menus, seating, and dining options and hours.
• May perform other duties as needed and/or assigned.

Qualifications

• High School Diploma or General Education Degree (GED).
• Culinary degree preferred.
• Five years cooking experience in the hospitality field.
• Food handlers permit as required by state law and/or Company standards.
• Working knowledge of basic kitchen operations and food safety standards.
• Previous management or team leadership experience necessary.
• Strong organization and time management skills.
• Able to manage budgets including food, supplies and labor.
• Previous experience in banquets or special event planning.
• Basic Computer skills – Microsoft word and Excel.