Executive Chef / Dining Services Manager - Bozeman Lodge

RADIANT SENIOR LIVING INC•Bozeman, MT

3d•Onsite

About The Position

At Bozeman Lodge, a Radiant Senior Living community, dining is an important part of our residents' daily experience. It is where relationships are built, celebrations happen, and residents come together as a community. We are looking for an experienced, passionate culinary leader to oversee dining services for our 150-resident senior living community in Bozeman. This is an opportunity for a Chef who wants to combine culinary creativity, hospitality, leadership and operational excellence in an environment where the people you serve know you by name. As our Executive Chef / Dining Services Manager, you will have overall responsibility for the dining operation, including menu execution, food quality, staffing, purchasing, inventory, sanitation, budgeting and resident satisfaction. You will lead a team of culinary and dining professionals while creating an environment where employees take pride in the food they prepare and the service they provide. Most importantly, you will get to know the people you are cooking for.

Requirements

Previous professional culinary or food-service management experience.
Experience supervising and developing kitchen staff.
Strong knowledge of food safety and sanitation.
Experience with food ordering, inventory and cost control.
Ability to manage a high-volume food-service operation.
Strong communication and organizational skills.
Ability to work effectively with residents, families and employees.
Ability to manage multiple priorities in a fast-paced environment.

Nice To Haves

Culinary degree or formal culinary training.
Experience in senior living, healthcare, hospitality or high-volume dining.
ServSafe certification or equivalent food-safety certification.
Experience managing food and labor budgets.
Experience with special diets and allergy management.

Responsibilities

Lead the daily operation of a high-volume kitchen serving approximately 150 residents.
Oversee meal preparation, production, presentation and service.
Ensure meals are consistently flavorful, attractive, nutritious and served at the appropriate temperature.
Maintain and elevate recipes, menus and food presentation.
Accommodate special diets, allergies, preferences and physician-ordered dietary needs.
Maintain a high standard of food quality and consistency.
Recruit, train, coach and develop culinary and dining team members.
Establish clear expectations for performance, teamwork and hospitality.
Create a positive, respectful and accountable kitchen culture.
Develop Lead Cooks and other team members for increased responsibility.
Schedule staff appropriately to meet operational needs.
Recognize and celebrate employees who deliver exceptional service.
Build genuine relationships with residents.
Listen to resident feedback and use it to improve the dining experience.
Participate in resident meetings and dining feedback opportunities.
Respond professionally and positively to concerns.
Create menus and dining experiences that residents look forward to.
Treat every meal as an opportunity to make someone's day better.
Manage food and labor costs within established budgets.
Oversee purchasing, receiving, storage and inventory.
Minimize food waste while maintaining quality and appropriate portions.
Work with vendors to ensure quality products and competitive pricing.
Maintain appropriate par levels and inventory controls.
Monitor kitchen productivity and staffing efficiency.
Maintain excellent food safety and sanitation standards.
Ensure compliance with applicable health department and state regulatory requirements.
Maintain accurate temperature, sanitation and food-safety records.
Ensure proper food storage, labeling and rotation.
Train employees on food safety and safe food-handling practices.