Food and Beverage Director (Dining Services Director/Executive Chef)

• Responsible for the overall financial and operational functions related to dining room service and culinary operations.
• Creates and plans weekly menus for the IL Communities. Follows Dietitian approved menus for AL and MC communities.
• Ensures compliance with federal, state, and local sanitation regulations.
• Maintains cleanliness and sanitation of all work areas.
• Conducts routine safety and sanitation inspections utilizing the self-inspection document of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates “action items” to VP Food and Beverage, Plant Operations 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 Community administrative team members, as well as networking with other communities to assure that the services offered can be properly maintained to meet the needs of 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 the operations in food and beverage services.
• Makes written and oral reports/recommendations to the Executive Director concerning the operations of the food service department in the Community.
• Maintains daily log of freezer, refrigeration, dishwasher, 3 compartment sink and hot and cold food holding temperatures.
• Assures that the Community kitchen is maintained in a clean and safe manner, ensuring that high-quality food service safety and sanitation standards are met.
• Supports the Community sales efforts with catering agendas for marketing events and is responsible to provide catering services for Community-wide programs and authorized private Resident affairs, etc. Utilizing the community event 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.