Culinary Director The Residence at Orchard Grove

LCB Senior Living•Shrewsbury, MA

2d•$80,000 - $90,000

About The Position

LCB Senior Living is hiring a full-time Culinary Director, also described as the Director of Restaurant Operations, at The Residence at Orchard Grove in Shrewsbury, Massachusetts. The position oversees the day-to-day operations and staffing of the kitchen and dining services, planning and directing the Restaurant Operations department to provide residents with a high-quality dining program. The Director develops, maintains, and implements policies and procedures for food preparation and service. The role promotes the community’s mission and values, supports occupancy growth and community relations, and implements strategies aligned with LCB’s corporate objectives. The Director leads and develops the culinary team, oversees budgets and expenses, maintains food-service quality and safety, and works with community leaders and staff to support resident satisfaction and community marketing. The position requires the ability to work evenings and weekends and to be reachable by telephone 24 hours a day.

Requirements

Serve Safe Certification.
Full knowledge of local and state health, sanitation, and safety codes.
Proficiency in food handling, preparation, cooking, service, and operation of kitchen equipment.
Ability to direct staff, identify development needs, create training plans, obtain resources, and follow through on development goals.
Ability to perform budget analysis and control.
Proficiency in basic software applications.
Ability to interview and hire qualified culinary staff and conduct new-hire and ongoing monthly training.
Ability to plan, prepare, and execute community and sales-related events.
Leadership, judgment, decision-making, and problem-solving skills.
Ability to set challenging goals and persist in achieving them despite obstacles.
Clear communication with the Executive Director, managers, and frontline staff, and ability to maintain culinary service satisfaction.
Ability to follow and communicate policies and procedures and maintain accurate work records.
Ability to delegate tasks and maintain high cleanliness and quality standards.
Ability to build productive working relationships with staff, residents, and families, and build team morale and commitment to objectives.
Ability to work evenings and weekends and maintain telephone accessibility 24 hours a day.

Nice To Haves

A culinary degree and/or Certified Dietary Manager (CDM) credential is preferred.
A minimum of 5–7 years of food-service management experience is preferred.

Responsibilities

Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, coworkers, and the surrounding community.
Represent the community positively to potential residents, family members, and professionals to support occupancy growth.
Lead development and implementation of community strategies and tactics consistent with corporate objectives, and communicate performance regularly with the Regional Director.
Develop and implement strategies for labor, occupancy, expenses, and service quality.
Interview, hire, orient, train, supervise, and evaluate subordinate staff; provide ongoing training and support staff development.
Assess resident and staffing needs to set priorities and guide ongoing evaluation of services.
Comply with LCB policies and applicable federal, state, and local regulations, including personnel practices.
Assist with operational budgets and capital requirements, forecast expenses, and approve expenses; meet profit-and-loss commitments.
Participate in local community activities and establish networks and resources for resident referrals.
Work in various positions in the community and fill in as needed.
Build a high-performing team and maintain morale and associate satisfaction.
Maintain a safe working and living environment and ensure staff properly use and maintain equipment.
Maintain purchasing standards and ensure appropriate vendors are used.
Plan, organize, and direct kitchen and dining-service operations, including seasonal menu writing and execution.
Oversee dining-room setup and table arrangements, food displays in community common areas, and cleanliness and quality in kitchen and restaurant areas.
Maintain quality-assurance standards and systems, log work activities, and keep accurate work records.
Ensure front-of-house and back-of-house teams work together to meet or exceed residents’ and guests’ expectations.
Work with Sales and Marketing Directors and community staff to market the community and maintain positive first impressions in kitchen and dining areas.
Work with local charities to promote LCB Senior Living and benefit the community.
Perform other duties as assigned or requested.