Director of Culinary Services

CIEL VERNON HILLS LLC•Vernon Hills, IL

10h

About The Position

The Director of Culinary leads the culinary team and oversees culinary operations, including menu development, kitchen management, and food quality. The role shapes culinary standards and works to provide exceptional dining experiences for residents and family members. It reports to the Executive Director.

Requirements

At least eight years of progressive food-service industry experience, including at least three years in a responsible supervisory role preparing food and serving customers.
Experience managing food inventories and budgets.
Ability to obtain or hold any county- or state-required food-handling or sanitation licenses or certificates.
Good understanding of Excel and online food-service ordering platforms.
Strong communication skills and proven management ability to work with a wide range and number of team members.
Extensive knowledge of 24/7 food-service preparation and federal, state, and local food-preparation and handling safety regulations.
Ability to work a variety of shifts as needed.
Ability to continuously walk and stand; sit infrequently; and perform the listed lifting, carrying, pushing, climbing, bending, squatting, twisting, reaching, vision, hearing, taste, smell, and communication tasks.
Strong command of English sufficient to read, write, and interpret administrative information.

Nice To Haves

Culinary degree preferred.
Experience in senior living or healthcare is a plus.
Current ServSafe Certification preferred.

Responsibilities

Coordinate job postings, interviews, and hiring decisions with the Business Office Director and Executive Director.
Ensure supervisors and hourly team members maintain a safe, sanitary environment and provide a nurturing, pleasurable dining experience.
Onboard and train Culinary Department team members, and ensure required training is completed and documented.
Coach, motivate, and develop performance improvement plans for culinary team members as needed.
Communicate relevant company, community, and resident information to team members.
Develop and maintain front-of-house and back-of-house schedules, ensuring staffing meets budget and service and food-quality expectations.
Work with line cooks to develop and maintain a pleasing, nutritious menu.
Conduct monthly resident Food Committee meetings to plan specials and menu changes, incorporating community preferences into menus and events.
Cost menu options to meet budget expectations.
Understand residents’ dietary needs and coordinate meal selection, preparation, and delivery with dieticians, nursing staff, and care managers.
Manage the culinary operating and staffing budgets and meet financial goals.
Meet weekly with the Executive Director to report on departmental spending and events.
Assist the Executive Director with annual staffing and non-labor expenditure planning and prepare a five-year capital expense forecast for kitchen equipment needs.
Approve food orders from selected vendors and maintain appropriate inventory while minimizing waste and cost.
Comply with applicable local, state, and federal licensing requirements, rules, regulations, OSHA requirements, and company requirements.
Work a variety of shifts as needed, including cooking and serving shifts, to meet staffing needs; routinely work breakfast, lunch, and dinner shifts for quality control.
Consult with the Enrichment Director, Sales Director, and Executive Director on ways Culinary can improve services across their functional areas.