What are the responsibilities and job description for the Director of Culinary position at Forefront Healthcare & Culinary Services?
Company Description
Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.
Job Description
Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for an enthusiastic leader to join our team!
We have an exciting opportunity for a Culinary Director at a senior living community in Tacoma, Washington and offers three levels of care: Skilled, Assisted Living (rented suites), and Independent Living (one and two-bedroom apartments or condos) and serves approximately 425 residents. This role will act as the client liaison therefore we are looking for excellent communication skills. The successful candidate must possess experience in senior living and have positive people skills.
There are four distinct dining venues:
Cascade Dining: Serves three meals a day for skilled patients.
Assisted Living Dining Room: Provides three meals a day for assisted living residents.
Bistro: A popular retail area featuring Peet's Coffee.
Atrium Dining Room: A restaurant that serves dinner only to independent living.
Additionally, this community has a very popular and upscale catering service.
WE OFFER AMAZING BENEFITS! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!
Check out our website: https://forefronhealthcare.com/
Summary/Objective:
The Director of Culinary is responsible for leading the innovative development of all culinary, wellness, and retail systems, recipes, and menus, and related product development and promotions within the existing brand. He/she will ensure compliance with culinary standards in all facility dining operations across business lines including corporate and hospital dining.
The Director provides overall planning for, direction to, and control of menus and recipes to achieve operating and financial goals, and enhanced food quality and presentation. Responsibilities will include retail service,
Will actively participate in new business surveys, proforma development, and presentations. He/she will assist in the processing of research data, cost analysis, development of recipes and menus, (including sourcing materials), and development and execution of all culinary training programs and materials.
The Director of Culinary will act as the expert for all culinary services and make recommendations for our culinary strategy. Additionally, he/she will monitor, research, and report on all competitors' activities, and be responsible for providing leadership in the strategic planning, development, and execution of food marketing plans, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.
Through regular contact, active listening, and timely addressing of any issues, concerns, or problems, he/she will establish and maintain effective communication with the Registered Dietitians and the Supply Chain department.
This person will be charged with developing excellent working relationships with clients and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.
Essential Functions:
Assists in implementing company retail programs in existing and new retail service locations across all lines of business
Directs culinary development and training
Participates in new business sales surveys, proforma development, and presentations
Development and implementation of menus and merchandising standards
Train, monitor, evaluate, and act on unit performance in all culinary areas
Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups
Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
Leads the design process of all internal recipes and menu prototype development
Monitors market trends and identifies appropriate target markets
Guides product and service offering through the product life cycle
Innovation of new product and program development
Manage the portfolio of products within the signature recipes
*We are an Equal Opportunity Employer
Qualifications
Previous Director experience or General Manager experience in a Senior Living Environment. 7-10 years
Culinary experience: 5-8 years (Preferred)
5 years of Budget Experience/financial
Additional Information
Compensation: $105-$115 year
Salary : $105 - $115