Culinary Director

WesleyLife Career•Newton, IA

1d•Onsite

About The Position

Join WesleyLife and Help Revolutionize the Aging Experience! As the Culinary Director with Park Centre, you will be responsible for providing leadership in the fine dining experience, hospitality, customer service and resident choice in all dining venues of Park Centre. You will assist in all phases of planning, budgeting analysis and reporting related to the operation, as well as control account expenditures and develop short and long-term financial and operational plans. You will provide administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization. You will plan, develop, control and evaluate the nutritional care system for the entire community in order to coordinate clinical and administrative aspects of dietetics to provide quality nutritional care. You will establish and maintain quality standards of food production and service, sanitation, safety, and security. You will direct the recruiting, hiring, orientation, and training of new staff, conduct staff performance evaluations, as well as document disciplinary actions, termination recommendations, and work-related problems. You will direct the ordering, receipt, storage, preparation, service and transportation of food items. You will direct and coordinate additional group special meals or functions. You will plan a 5-week cycle menu that meets the recommended dietary allowance.

Requirements

3 years experience in management of multiple dining venues
Proficient with MS Windows, Excel, and Printshop
CDM preferred

Responsibilities

Provide leadership in the fine dining experience, hospitality, customer service and resident choice in all dining venues of Park Centre.
Assist in all phases of planning, budgeting analysis and reporting related to the operation as well as controls account expenditures and develops short and long-term financial and operational plans.
Provide administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization.
Plan, develop, control and evaluate nutritional care system for entire community in order to coordinate clinical and administrative aspects of dietetics to provide quality nutritional care.
Establish and maintains quality standards of food production and service, sanitation, safety, and security.
Direct the recruiting, hiring, orientation, and training of new staff, conduct staff performance evaluations, as well as document disciplinary actions, termination recommendations, and work-related problems.
Direct the ordering, receipt, storage, preparation, service and transportation of food items.
Direct and coordinate additional group special meals or functions.
Plan a 5-week cycle menu that meets the recommended dietary allowance.