Culinary Manager

SUMMARY

The Culinary Manager is responsible for providing outstanding customer satisfaction through directing the on-site food services program. Under the direction of the Executive Director, this is a hands-on management position that will directly oversee all aspects of culinary services provided to our residents.

ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.

• Responsible for menu planning, menu design, food costs and fulfilling dietary restrictions of residents.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. Manage the monthly budget to maintain profit & loss goals. Ensure labor expenses are in line with other costs and pricing objectives.
• Recruit, train, schedule and manage wait staff and culinary staff; including adherence to HR policies and procedures, maintaining employee files and managing the performance of the staff.
• Ensure the restaurant, kitchen and surrounding area is clean, orderly and safe for residents, staff and visitors.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Complete all daily, weekly and monthly reports on a timely basis.
• Ensure compliance with state health and safety regulations and prepare for inspections.
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
• Provide catering services to resident activities and special events.

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person