Director of Culinary Services

WesleyLife•Atlantic, IA

6h•Onsite

About The Position

Heritage House, Atlantic’s premier community for active, vibrant individuals 55 and older, is looking for innovative, committed professionals on our beautiful, newly renovated campus in Atlantic. We take pride in offering flexible scheduling to help out team members achieve a healthy work/life balance. We also offer competitive compensation, outstanding benefits, clear job responsibilities, opportunities for advancement, and a positive, friendly working environment. If you’re ready for a job that will enhance your sense of purpose and meaning in your life, we would love to welcome you to Heritage House! WesleyLife believes in the value of diversity within our workforce and is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Because of our commitment to your health and well-being, you will be required to successfully complete a pre-hire health assessment, and drug screen.

Requirements

Must successfully complete a pre-hire health assessment, and drug screen.

Responsibilities

Assist with meal service and determination of amount and type of food and supplies required for daily menus.
Lead and collaborate with the CDM for all activities and divisional operational opportunities and problems.
Responsible for creating, planning, and execution of all catered and other special functions.
Responsible for the creation of all food purchases, production sheets, scheduling, and other related material.
Monitor food quality and quantity and takes corrective action to ensure food and service standards are maintained in a timely manner.
Follows infection control techniques in all work and practices. Utilizes sanitary work practices while handling food and for department maintenance.
Responsible for waste control of resources (food, supplies, equipment and utilities) to avoid over and under production, preparation, waste and improper care and utilization of leftovers.