Culinary Specialist

Provincial Senior Living is hiring a Culinary Specialist to help support our communities.  

The Culinary Specialist is a corporate role assigned to supplement a community Director of Culinary Services (DCS) or assume the role if the position is vacant. The position is responsible for the overall operation of a Community’s Culinary Services Department and for meeting or exceeding its hospitality and service standards. This position may be assigned to assist with the recruiting and training of Culinary Directors. The Culinary Specialist may be assigned to work on corporate projects periodically. 

This position requires up to 90% travel. Candidates located near a major airport are encouraged to apply, as proximity to a major airport is preferred for travel convenience.

Responsibilities:

• Assists the Executive Director with recruiting and training of Directors of Culinary Services. 
• Interviews candidates and assesses suitability as needed. 
• Develops and implements food services policies, procedures, and job descriptions.
• Assists Corporate Team with projects and initiatives as assigned. 
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.  Adjusts recipes to appropriate yield and portion sizes for proteins.
• Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards.
• Ensures compliance with Resident dietary restrictions.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking staff in fine points of cooking.
• Cooks and carves meats and prepares dishes.
• Interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service.
• Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form.
• Establishes and maintains an accurate system for the tracking of meals served.
• Inventories food items monthly. Inventories are submitted to controller quarterly.
• Conducts regular Quality Assurance Audits.
• Practices safe and sanitary food handling. 
• Practices all safety and loss prevention procedures.
• Attends “Food Forum” meetings.
• Negotiates and signs food service agreements with vendors.
• Monitors and corrects safety and sanitation procedures in the kitchen.
• Standardizes recipes and tests new products in meal service.
• Selects, schedules, and conducts orientation and in-service educational programs for personnel.
• Attends education and training sessions to improve knowledge and skills as a Culinary Specialist.
• Develops food services budgets and monitors adherence to the budget.  Initiates corrective action when food services costs deviate from the budget. 
• Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
• Assists other departments to ensure an organized and uniform system of services to residents.
• Evaluates and recommends equipment purchases according to established procedures.
• Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supply, monitors inventory and establishes appropriate controls.
• Other duties as assigned by the Supervisor.

Supervisor Responsibilities:

• Provides guidance to community Executive Directors and Directors of Culinary Service and others as assigned to assure delivery of consistently high-quality service to residents. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Provides feedback to Executive Directors regarding the state of culinary operations, effectiveness of the onsite team, regulatory compliance, and equipment assessments, etc. 
• Provides training and guidance for community culinary resources as directed. 

Qualifications:

• Associate’s degree in Culinary Arts strongly preferred
• Five (5) year management experience in a food service environment
• Must have successfully completed food safety training

Benefits:  

In addition to a rewarding career and competitive salary, Provincial offers a comprehensive benefit package.  

Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays.   Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies.

EOE D/V