Tradition - Director of Culinary Services

Transforming Age Associates•Brooklyn Park, MN

1d•$70,000 - $75,000

About The Position

Are you looking for an opportunity to grow your career in an environment that values your unique talents, and will help you succeed? Look no further! Tradition, a Transforming Age community located in Brooklyn Park, MN , is dedicated to the growth and success of our incredible team! We offer great pay, work/life balance, and excellent benefits including Medical, Dental, Vision Care and Retirement for our full-time team members, as well as Generous Paid Time Off and other unique perks for full-time and part-time team members! Come learn more about us at https://transformingage.org/community/tradition/ , and find your happy place here! This role pays between $70,000 to $75,000 DOE Our Director of Culinary Services: Develops and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all customers. Develops, monitors and maintains effective staffing and retention plans. Provides leadership, training and development for staff. Researches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure. Develops and meets/exceeds established budgetary, financial guidelines. Maintains appropriate records and participates in the research, preparation and writing of the department budget. Exemplify at all times Community standards of cleanliness, sanitation, and operational organization. Exhibits cooking standards of speed, accuracy, and efficiency. Ensures professional, trained, properly uniformed, and talented staff. Adheres to food quality, appearance, and presentation standards at all times. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service. Adheres to all equipment and maintenance guidelines. Engages on approved purveyor/vendors through established accounts. Promotes the Mission, Vision and Values of Transforming Age in all areas of responsibility.

Requirements

High school diploma or equivalent.
Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment.
Minimum of three years’ experience of administration and management of food service systems.
The ability to speak, read and comprehend the English language
Menu planning, food preparation and production.
Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.
Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.
Knowledge of management, marketing, finance and accounting.
Able to meet budgets and control costs.
Capable of administering employee incentive, retention and training programs
Proficiency with Microsoft Office Suite products
Strong communication skills (oral and written)
Demonstrated leadership and interpersonal skills
Demonstrated conflict resolution skills
Demonstrated business competence (management, marketing, finance and accounting)
Exemplify creative, exciting food, menu planning production and skills
Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license
High school diploma or the equivalent education, training and experience.
Doctor’s statement verifying free from communicable disease
Exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.

Nice To Haves

Culinary degree preferred.
Senior living community experience preferred.

Responsibilities

Develops and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all customers.
Develops, monitors and maintains effective staffing and retention plans.
Provides leadership, training and development for staff.
Researches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure.
Develops and meets/exceeds established budgetary, financial guidelines.
Maintains appropriate records and participates in the research, preparation and writing of the department budget.
Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.
Exhibits cooking standards of speed, accuracy, and efficiency.
Ensures professional, trained, properly uniformed, and talented staff.
Adheres to food quality, appearance, and presentation standards at all times.
Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
Adheres to all equipment and maintenance guidelines.
Engages on approved purveyor/vendors through established accounts.
Promotes the Mission, Vision and Values of Transforming Age in all areas of responsibility.