Sr Director Executive Chef

About the position

Community First Solutions is seeking a Sr. Director & Executive Chef to be responsible for overseeing menu development and 'best in class' hospitality focused day-to-day food service operations for all five Community First Solutions Health Services communities located in Hamilton, Mason and Beavercreek, OH. Hospitality focused dining services sets Community First Solutions apart and is a sales & satisfaction value to all customers and stakeholders. Our 100% scratch kitchen reduces food waste using multifaceted approaches which are developed and driven by the Sr. Director Executive Chef in concert with AVP of Culinary.

Responsibilities

• Provide exceptional Quality & Create an amazing experience
• Create and maintain a budget that leads the industry balancing quality and efficiency
• Ensure daily operations are maintained as scheduled
• Create company-wide master menus and develop standard recipes and techniques for food preparation and presentation
• Own and foster effective communication at all levels of the organization
• Maintain the culinary budget through process efficiencies and quality improvement programs
• Set goals and provide regular performance feedback utilizing all resources available
• Continuously develop team & focus on a culture of innovation and commitment
• Operate the department in accordance with the approved budget
• Work in concert with AVP of Culinary to lead all initiatives and support production operations
• Develop all menus with input from clinical nutrition team
• Foster strong inter-departmental relations
• Stay abreast of changes in sanitation and kitchen regulatory requirements
• Recommend facility needs to AVP of Culinary for consideration in future budgets
• Maintain facilities in a constant state of compliance for annual and unscheduled surveys
• Incorporate current evidence-based research into practice
• Manage catering and special events/requests
• Foster a culture of hospitality and service excellence
• Develop and oversee budgets, financial forecasts, and cost-containment strategies
• Establish controls to minimize waste
• Monitor key performance indicators (KPIs), labor and financial metrics
• Identify revenue growth opportunities
• Implement initiatives to enhance employee retention, satisfaction, and workplace culture
• Manage or direct multiple service direct reports
• Work closely with Human Resources to recruit, hire, train, coach and counsel staff
• Drive employee culture, engagement, and safety
• Maintain knowledge and train staff of all menu items, preparation methods, cook times, ingredients, portion sizes, garnishes, presentations and costs
• Train/cross train employees and determine additional training needs
• Extensively train and strictly enforce uniform guidelines and hygiene and grooming standards
• Promote the professional growth and development of the entire team
• Ensure all campuses comply with federal, state, and local regulations
• Direct and conduct safety, sanitation, and maintenance programs
• Ensure that the food offered is of superior quality
• Maintain excellent relationships with clients, residents, and patients
• Participate in community outreach, marketing, and recruiting events

Requirements

• High School Degree or equivalent required; Associate or Bachelor's in Culinary Arts preferred
• Active Driver's License and the ability to maintain active auto insurance required
• At least four years of basic management experience/four years of functional experience
• Experience training and leading a culinary staff
• Experience with menu development, cost containment, food and labor costs
• Experience working with clinical dietician preferred

Nice-to-haves

• Certified Executive Chef or Certified Chef De Cuisine (ACF Designation)
• HACCP Certified Trainer
• Certified Dietary Manager (CDM) preferred
• ServSafe certification preferred

Benefits

• Competitive medical, dental & vision insurance
• 401(k) with employer match
• Employee discounts
• Continuing Education