Culinary Director

Great Lakes Mgmt Co • Buffalo, MN

3h

About The Position

TheCulinary Director is responsible for providing outstanding customer service, overall leadership, and management of the dining operations in the community. These responsibilities include but are not limited to, procurement, food/dining preparation and service per the designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training employees on dining services, ensuring safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products, regulatory compliance, and participation in resident satisfaction surveys/monthly food committee and daily communication with residents.

Requirements

• Two (2) to three (3) years’ experience supervising Food Service operations in a small, full service, restaurant. Requires ability to recruit, coach, and manage performance for kitchen and dining room staff of six (6) to 10 (ten) employees
• Experience must include two (2) to three (3) years as a Chef / Cook in comparable environment, with demonstrated ability to produce food at the volume required. Requires ability to use appropriate tools such as production sheets, temperature logs and sanitation forms
• High School Diploma required
• Maintains current Food Services Sanitation certificate and demonstrates knowledge of nutrition and therapeutic diet
• Proven ability to manage a purchasing budget, and adhere to a labor budget.
• ServSafe certification required
• Ability to delegate assignments to the appropriate individuals based on their ability and interests
• Possess written and verbal skills for effective communication and the ability to facilitate small group presentations
• Organizational / time management skills required
• Demonstrates good judgment, problem solving and decision making skills
• Demonstrated proficiency in computer skills, Microsoft Office and Cottagewood applications with the ability to learn new applications. Demonstrated ability to operate ordering and production system
• As applicable, all employees who drive a DOT authorized vehicle must complete DOT Testing and understand the key essential duties for safety and regulatory compliance
• Ability to work weekends, evenings and flexible hours, and at peak service delivery days and times

Responsibilities

• Preparation and Food Service
• Resident Focus
• Record Keeping
• Food & Supplies, Safety & Risk Management
• Food Safety, Sanitation and Maintenance
• Financial Management
• Training, Leadership and Employee Development
• Training/Online Training

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 11-50 employees