Director of Culinary Services

Life Care Services•Carmel, IN

About The Position

When you work at Rose Senior Living , you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! Rose Senior Living is recruiting for a hospitality focused Director of Culinary Services to join our team! The Director of Culinary provides full-scope, hands-on management of the Community’s Culinary Services Department. Responsible for maintaining a superior level of quality service and cleanliness. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s mission, philosophy, values and the Company’s vision, principles and Hospitality Promises. Here are a few of the daily responsibilities: Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers. Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures. Meet or exceed established budgetary and financial guidelines. Responsible for hands-on, direct cooking, serving and dish washing as necessary. Ensure professional, trained, properly uniformed, and talented staff. 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. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. Here are a few of the qualifications we need you to have: Associate or Bachelor’s degree (in culinary arts program preferred) Successful completion of recognized food safety course Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment Minimum of three years’ experience in administration and management of food service systems Senior living community experience preferred If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

Requirements

Associate or Bachelor’s degree (in culinary arts program preferred)
Successful completion of recognized food safety course
Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
Minimum of three years’ experience in administration and management of food service systems

Nice To Haves

Senior living community experience preferred

Responsibilities

Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
Supervise the Culinary Services Department.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
Meet or exceed established budgetary and financial guidelines.
Responsible for hands-on, direct cooking, serving and dish washing as necessary.
Ensure professional, trained, properly uniformed, and talented staff.
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.
Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.