CULINARY DIRECTOR

Liberty Senior Living • Cary, NC

23d

About The Position

CULINARY DIRECTOR Liberty Senior Living Cary, NC Managerial/Administrative Full Time, Day (8), 8-5, Availability for evenings, weekends and special events as needed Posted 12/05/ Req # 53766 Liberty Cares with Compassion…. LIBERTY SENIOR LIVING is currently seeking an experienced: CULINARY DIRECTOR JOB SUMMARY: Menu Management: The Culinary Director develops, reviews, and plans the menus with the Executive Chef and provides final approval.  He/She works with the Administrator to ensure the menus offer, and food vendors' supply, foods that are local, fresh, and quality ingredients.  Procurement and Budget: The Culinary Director tracks and maintains the Culinary Department budget.  He/She is responsible for the purchase of food, equipment and supplies as necessary, including interviewing and dealing with food, supply and equipment vendors.  The Culinary Director rmends to the Administrator food, equipment and supply needs of the department and assists in developing and monitoring adequate and cost-effective inventory control procedures.  He/She submits applicable reports of financial performance and expenditures per established schedule.  The Culinary Director ensures that adequate levels of food and supplies are maintained and that equipment is available and maintained in proper working condition. Staffing:  The Culinary Director assists in interviewing, hiring, orientating, disciplining and terminating department personnel with the assistance of the Human Resources Department.  He/She per budgetary requirements prepares and posts a weekly/monthly departmental work schedule including vacations, holidays, work assignments, etc. to meet the daily needs of the residents and guests.  The Culinary Director delegates authority, responsibility and accountability to other culinary personnel as deemed necessary to perform assigned duties.  He/She coordinates staff to ensure that daily culinary services can be performed without interruption.  The Culinary Director holds regular department staff meetings.  He/She develops and participates in planning, conducting and scheduling training, orientation and in-services educational activities for department employees.  He/She is responsible forpleting probationary and annual employee evaluations in a timely manner. Customer Dining:  Creates a positive dining experience for customers that promote their independence, choice and overall well-being.  Encourages participation in the dining program, and meal activities.  Solicits feedback by interacting with customers in the market cafe.  Conveys feedback and makes rmendations, regarding food quality and customer satisfaction to supervisor. Miscellaneous:  Monitors meal portion controls to meet customer requests/regulations and makes rmendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time).   Actively participates and implements quality performance in all aspects of job responsibilities and functions.  This includes all interactions with residents, staff and visitors.  Participates in and promotes teamwork and cooperation within the department and between other departments.  Seeks, rmends, and/or implements new methods and means of providing quality service and continuous improvement.  Works to support the, “Liberty Cares” mission.  Applies the knowledge and skills needed for the position, including technicalpetence in the nutrition and culinary services field; maintain knowledge ofanization and industry policies and practices. Continuous Improvement:  The Culinary Director actively participates and implements quality performance in all aspects of job responsibilities and functions.  This includes all interactions with residents, staff and visitors.  He/She participates in and promotes teamwork.  The Culinary Director seeks, rmends, and/or implements new methods and means of providing quality service and continuous improvement.  He/She participates in continuing educational opportunities as appropriate. Other Duties as assigned: The Culinary Director looks for and reports any equipment that needs repair to Maintenance and/or the Administrator.  He/She reviews, documents, and promptly reports to the Administrator all residentplaints concerning the Culinary Department.  In the event of a fire or other emergency, he/she assists with resident evacuation.  He/She may assist staff with event preparation and clean up.  He/She works closely with the Administrator to plan resident events.  He/She attends in-service training and other work-related meetings as required or approved.  He/She carries out special projects as identified.  He/She helps with any other areas of the building as needed.

Requirements

• Bachelor's degree in Business Administration, Restaurant and Hospitality Management or equivalent experience.
• 7+ years of progressive food and beverage management experience
• Must have senior level experience in back and front of the house operations
• Must be detail oriented, with strong selfanization andmunication skills
• Must have budgeting experience in opening and operating F&B departments.
• Must have experience in managing a diverse work force.
• Must have working knowledge of Microsoft Excel and Word
• Must have working knowledge of Menu, Point of Sale, and Inventory Management Software
• Must be able to operate standard kitchen equipment.
• Develops and leads training and department meetings.
• Performs individual performance plans, coaching, and mentorship of team members.
• Leads management team with continuous improvement to execute best practices and discover new ones.
• Performs other duties as outlined by supervisor

Nice To Haves

• ServSafe and TIPS certified preferred

Responsibilities

• Menu Management: The Culinary Director develops, reviews, and plans the menus with the Executive Chef and provides final approval.
• Procurement and Budget: The Culinary Director tracks and maintains the Culinary Department budget.
• Staffing: The Culinary Director assists in interviewing, hiring, orientating, disciplining and terminating department personnel with the assistance of the Human Resources Department.
• Customer Dining: Creates a positive dining experience for customers that promote their independence, choice and overall well-being.
• Miscellaneous: Monitors meal portion controls to meet customer requests/regulations and makes rmendations to minimize waste.
• Continuous Improvement: The Culinary Director actively participates and implements quality performance in all aspects of job responsibilities and functions.
• Other Duties as assigned: The Culinary Director looks for and reports any equipment that needs repair to Maintenance and/or the Administrator.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager