National Director, Culinary Services

Artis Senior Living•King of Prussia, PA

8d•Remote

About The Position

This is a remote position that requires frequent onsite travel. Candidate must reside in the Northeast Geographic area. Experience with the DSSI platform is preferred. The National Director, Culinary Services provides overall planning, direction, evaluation, and control of the food service units, achieving operational and financial goals. The NDRC provides guidance and motivation to Directors of Culinary Services and associates. Working at Artis Senior Living , you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company.

Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or Nutrition preferred.
Serv-Safe Manager Certification.
Minimum of 5 years experience in multi-community food service management, preferably in healthcare or senior living.
Minimum of 10 years hands-on cooking experience in a commercial kitchen.

Nice To Haves

Experience with the DSSI platform is preferred.

Responsibilities

Establish and maintain all standards of quality, conduct, customer service, and productivity within culinary operations.
Plan and develop each community's operational budget and demonstrate an understanding of the company's financial objectives for each.
Create and develop external culinary programs to positively impact sales at the community and portfolio level, including but not limited to, developing a signature food item, attend networking events, conferences, etc.
Develop a weekly/monthly financial plan to include menu and production records, purchasing, inventory, and labor productivity to support communities with meeting operational budget expectations.
Assess quality of processes in each community to develop and maintain a standardization strategy across the culinary platform, including but not limited to, food production, menu and recipe standards, sanitation, uniforms, purchasing, inventory, safety, human resources compliance, inspections, annual client satisfaction surveys, etc.
Consistently perform workflow studies, exploring opportunities for continued operational and systems improvements.
Develop monthly/quarterly/annual budget and production reports, to be shared with executive leadership on a consistent basis.
Regularly meet with Directors of Culinary Services on an individual basis to assess performance and provide feedback.
Develop individual and team goals based on those evaluation, providing support of the achievement of those goals.
Assess training and development needs of Culinary Services teams.
Facilitate necessary training, surrounding the areas of food and cost productions, customer service, team building, time management, human resources skills, etc.
Lead vendor negotiations for new products and services, as well as renegotiation of existing contracts.
Manage and support transition of new products, services, and/or systems.
Adhere to all Infection Prevention, OSHA, fire, and safety regulations at all times, to ensure the safety and well-being of all community residents.
Perform all other duties as requested.