Culinary Director with Mercer Hill at Doylestown

LCB Senior Living•Doylestown, PA

10d•$85,000 - $87,500•Onsite

About The Position

LCB Senior Living is hiring a Culinary Director at Mercer Hill at Doylestown. The role is responsible for day-to-day kitchen operations, staffing, and dining services, and for planning, organizing, 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. As a department head, the Culinary Director promotes the mission and core values of the residence and LCB Senior Living, contributes to community occupancy and marketing, and leads strategies consistent with corporate objectives. The role oversees staff, budgets and expenses, purchasing, food service quality, safety, and compliance with company policies and applicable regulations. The position may require working in various community roles and filling in as needed. The listed salary range is $85,000–$87,500 per year, based on experience. LCB Senior Living advertises benefits from day one, including health, vision, dental, life insurance, paid time off, and possible tuition reimbursement. The role works with seniors and requires availability for evenings and weekends, as well as telephone accessibility 24 hours a day.

Requirements

Full knowledge of local and state health, sanitation, and safety codes.
Serve Safe Certification.
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 analyze and control budgets.
Proficiency in basic software applications.
Ability to maintain associate satisfaction, interview and hire culinary staff, train new hires, and conduct monthly ongoing training.
Leadership, judgment, decision-making, problem-solving, goal-setting, and implementation skills.
Ability to communicate clearly with leadership, managers, frontline staff, residents, and guests, and maintain culinary service satisfaction.
Ability to follow and communicate policies and procedures, maintain accurate work records, and delegate work effectively.
Ability to build productive working relationships and team morale.
Availability to work evenings and weekends and maintain telephone accessibility 24 hours a day.

Nice To Haves

Culinary degree and/or Certified Dietary Manager (CDM) credential preferred.
Five to seven years of food service management experience 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, families, and professionals, and help grow community occupancy.
Develop and implement community strategies and tactics consistent with corporate objectives, and regularly communicate performance with the Regional Director.
Develop and implement strategies concerning labor, occupancy, expenses, and service quality.
Interview, hire, orient, train, supervise, and evaluate subordinate staff; provide ongoing training and support staff development.
Assess resident needs in relation to staffing needs and establish priorities for ongoing evaluation.
Comply with operational and personnel policies and applicable federal, state, and local regulations.
Assist with operational budgets and capital requirements, forecast expenses, and approve expenses.
Participate in local community activities and establish networks and resources for resident referrals.
Work in various positions at the community and fill in as needed.
Build a high-performing team and maintain morale and associate satisfaction.
Meet profit-and-loss commitments.
Maintain a safe working and living environment, and ensure staff properly use and maintain equipment.
Maintain purchasing standards and ensure appropriate vendors are used.
Analyze and control budgets.
Write and execute seasonal menus; oversee dining room setup, table arrangements, and food displays in community common areas.
Plan, prepare, and execute community and sales-related events.
Communicate clearly with the Executive Director, managers, and frontline staff, and maintain culinary service satisfaction.
Coordinate front-of-house and back-of-house teams to deliver food that exceeds resident and guest expectations.
Maintain established policies and procedures, keep accurate work records, and review and maintain quality-assurance systems.
Delegate tasks to maintain kitchen and restaurant cleanliness and quality.
Build productive relationships with team members, residents, and families; work with Sales and Marketing Directors and community staff to market the community.
Maintain kitchen and dining-room first impressions.
Work with local charities to promote LCB Senior Living and benefit the community.
Perform other duties as assigned or requested.