Chef Manager

 

The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction.

Preparation & Food Service

• Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs
• Posts and displays weekly and daily menus in accordance with Sunrise standards
• Completes and utilizes production sheets to control food quality and portions
• Ensures adherence to modified diets, correct portioning of foods, and proper serving methods
• Prepares and serves meals on time and at the correct temperatures
• Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience
• Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable)
• Actively supports all special events with exceptional emphasis on marketing events
• Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day

Resident Focus

• Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently
• Actively participates in monthly Resident Council Meetings and other identified food committee meetings
• Visits with residents during meal periods each day for feedback on menu
• Ensures coordination of staffing in dining room with ALC before each meal

Supplies Management & Risk Management

• Adheres to established product order guide(s) and vendor programs
• Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations
• Maintains an adequate inventory of food and supplies including emergency supplies
• Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies
• Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures

Food Safety, Sanitation & Maintenance

• Ensures compliance with local health department regulations and Sunrise standards
• Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness
• Maintains a clean, organized, and clutter-free kitchen environment
• Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served
• Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists
• Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment

Financial Management

• Understands and manages the department budget, including food, labor, and other expenses
• Keeps financial tools up-to-date and ensures budgeted allowances are maintained
• Reviews monthly financial statements and implements plans of action around deficiencies
• Processes and submits monthly expenses and budget data timely
• Coordinates with the community team to achieve maximum staff economies and cross training
• Conducts regular inventories as defined by accounting guidelines

Training, Leadership and Team Member Development

• Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching
• Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices
• Develops a working knowledge of state regulations and ensures compliance
• Completes team member staffing and scheduling according to operational and budgetary guidelines
• Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid
• Conducts timely performance appraisals with meaningful conversations
• Holds team accountable and corrects actions when necessary, with proper documentation
• Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement)
• Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met.

Experience and Qualifications:

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required

• Two (2) to three (3) years’ experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff
• Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required
• Current ServSafe certification
• Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms
• Must possess basic knowledge of nutrition and modified diets
• Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests
• Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations
• Proven ability to manage food and labor budgets, and achieve established targets
• Competent in organizational and time management skills
• Demonstrates good judgment, problem solving, and decision-making skills
• Proficient in basic computer skills and programs with the ability to learn new applications
• Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times