Dining Director/Executive Chef

Primrose Retirement Communities•Findlay, OH

About The Position

Primrose Retirement Communities is hiring for a Dining Director/Executive Chef to be responsible for overseeing the day-to-day food service operations for the community and creates a delightful dining experience for all residents and guests. The Dining Director/Executive Chef will be responsible for managing vendor relationships, menu planning, and talent development within their department. More about the position responsibilities: Creates and follows written recipes and prepares high-quality delicious, quality, and nutritious menu options. Develops menus and special meals for residents. Maintains dietary staffing and staff development, including but not limited to: Determines staffing requirements necessary to meet the dietary department needs. Interviews and hires new dietary employees. Trains new staff in the kitchen. Conducts in-person performance review evaluations. Determines merit increases and promotions, in line with budget and community guidelines. Provides termination recommendations and addresses work-related issues and disciplinary actions under the supervision of the Executive Director. Manages all aspects of the kitchen including all personnel and each cooking station. Ensures costs are allocated to the appropriate GL Codes and the kitchen budget is in line with Primrose expectations.

Requirements

Bachelor’s degree in hospitality or culinary preferred
Three to five years of food service operation experience is required
Sanitation Certified (ServSafe) or ability to obtain certification within 30 days of hire
High volume production and catering experience is essential
Previous experience in menu development
Knowledge of budgets, food and labor costs and inventory control
Strong organizational, leadership, coaching and training skills
Flexible and adaptable to rapidly changing priorities and work demands
Must be willing to work a flexible schedule, at times

Responsibilities

Overseeing the day-to-day food service operations
Managing vendor relationships
Menu planning
Talent development
Creating and following written recipes
Preparing high-quality delicious, quality, and nutritious menu options
Developing menus and special meals for residents
Maintaining dietary staffing and staff development
Determining staffing requirements
Interviewing and hiring new dietary employees
Training new staff in the kitchen
Conducting in-person performance review evaluations
Determining merit increases and promotions
Providing termination recommendations
Addressing work-related issues and disciplinary actions
Managing all aspects of the kitchen including all personnel and each cooking station
Ensuring costs are allocated to the appropriate GL Codes
Ensuring the kitchen budget is in line with Primrose expectations