District Culinarian

Bristol Facilities • St. Petersburg, FL

1d

About The Position

Bristol Culinary Management is seeking a District Culinarian to help secure growth and ensure customers services are being managed correctly. Bristol delivers custom culinary programs centered on scratch cooking, locally sourced food with a health wellness approach to dining. We are looking for a strong food/culinary background who has proven leadership with teams. Essential Functions and Key Tasks: As the Lead Culinarian you will be responsible for the overall management, food production and oversite for assigned kitchens. Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities. Ability to train new Kitchen Manager and production staff on all required production systems and processes. Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff. Adhere to KPI Operational budget and complete reporting responsibilities on a daily/weekly basis. Creatively collaborate with Dining Management on special events and menus. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers.

Requirements

• Minimum 4 years' experience as an Executive Chef or Chef Manager
• Proven ability to coach and teach within the kitchen
• Ability to lead a group of your peers
• Computer knowledge and ability to work with food software program is essential

Nice To Haves

• Prior experience in dining service transitions and openings is preferred
• AA degree or equivalent in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable
• Certified Dietary Manager (CDM)
• Experience working in a healthcare environment
• Proficiency in languages other than English, especially Spanish

Responsibilities

• overall management, food production and oversite for assigned kitchens
• implement a regimented designed process as a part of the transition management and culinary team
• opening new business at our client facilities
• train new Kitchen Manager and production staff on all required production systems and processes
• monitor temperature of hot and cold foods through food preparation and service
• create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff
• adhere to KPI Operational budget and complete reporting responsibilities on a daily/weekly basis
• creatively collaborate with Dining Management on special events and menus
• understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies
• coach others
• coach and teach within the kitchen
• lead a group of your peers

Benefits

• Medical, Dental, Vision, and Disability Benefits
• Access to Company Vehicles
• Weekly and Quarterly KPI Bonuses
• 401(k) retirement plan
• Paid holidays, personal, and vacation days
• Professional and fun working environment

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree