Director of Culinary Services Mason

Community First Solutions•Mason, OH

3d•Onsite

About The Position

We are seeking a Director of Culinary Services to lead dining operations at Montage Mason and The Cottage. In this dual-site leadership role, you’ll oversee culinary operations, develop and mentor team members, manage budgets and food quality, and create an outstanding dining experience for residents and guests. This is the perfect opportunity for an experienced culinary professional who combines operational excellence with a passion for hospitality, leadership, and service.

Requirements

Minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and service customers
Experience to include management of food inventories and budget
Experience working in senior living or healthcare
Good understanding of Excel and online food service ordering platforms
A strong communicator and proven manager who can work with a wide range and number of team members
Extensive knowledge of 24/7 food service preparations and federal, state and local regulations regarding safety of food preparation and handling
ServSafe certification. Obtain or hold any county and/or state required food handling/sanitation licenses or certifications.
Must have an active driver’s license and the ability to maintain active car insurance.

Nice To Haves

College degree in food service or hospitality management is preferred

Responsibilities

Manage Culinary program staff, plan and order for weekly menus and specials
Adhere to proper food safety and sanitation measures and ensure high levels of quality service in every part of the department
Interview and hire for new culinary staff positions
Ensure that supervisors and hourly team members maintain a safe and sanitary environment
Provide a nurturing and pleasing dining experience
Onboard and train all team members in the culinary team, ensuring that any state and company-mandated training is completed in a timely manner and documented properly
Develop and maintain schedules for both front of house and back of house team members, working with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents
Develops/maintains a pleasing and nutritious menu
Conduct monthly Chef meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events
Understand all aspects of the culinary operating and staffing budgets and ensure that financial goals are met
Complete variance reporting and meets with Executive Director to update them on departmental spend and events
Assists the Senior Director of Culinary & Executive Director in planning and forecasting budgets for following years.
Comply with all local, state and/or federal licensing requirements, rules, regulations, OSHA and company requirements
Works to improve operations, reduce costs and develops new programming ideas.
Work a variety of shifts on an as-needed basis. Must be willing and able to cook and serve shifts to ensure staffing needs are met. Routinely work different shifts for quality control, including breakfast, lunch and dinner.
Abides by the company Always Behaviors each and every day as we serve our clients, colleagues, and community.
All other duties as assigned and/or appropriate to the position.