Culinary Director

Nexdine•Greenport, NY

7d•$100,000 - $135,000•Onsite

About The Position

Join our upscale senior living community in beautiful Greenport, NY as a Culinary Director—where culinary excellence meets purpose and coastal charm! T he Culinary Director reports to the VP of Dining and is responsible for developing and executing culinary results to exceed customer expectations within an upscale Senior Living Community. The Culinary Director oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Culinary Director applies culinary techniques to food preparation and manages the final presentation and food service. In addition, the Culinary Director will be responsible for client relationship management and overseeing and developing an hourly staff.

Requirements

High School diploma or equivalent
3-5 years' experience in food service management, specifically corporate dining
Computer and Microsoft Office Suite Proficient
ServSafe Certification
Allergen Awareness Certification
Must be flexible and change-oriented

Nice To Haves

Culinary School degree or certificate
Experience within an upscale dining environment is a plus

Responsibilities

Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
Responsible for the quality of all food products and ensure that standards are met.
Responsible for all aspects of food production, execution and presentation.
Oversight of all aspects of catering operations.
Responsible for maintaining vendor partner relationships.
Purchasing of all food or other supplies needed to ensure efficient operation, ensuring quality control practices are in place for receiving all products.
Receiving food and supplies - must be able to lift items up to 40 pounds.
Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained.
Manage client relationships to maintain client satisfaction and account retention.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Responsible for inventory management.
Submit financial reporting to the corporate office.
Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff.
Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.