Assistance with preparation and design of all food and
beverage menus for both daily service and special events.
Assisting the Director of Culinary and Hospitality in
meeting or exceeding budgeted financial results through effective expense
management and preparation of food and monitoring of supplies.
Manage the daily prep and production, hold pre-shift service
meeting, oversee line service, ensure ticket accuracy and final presentation of
all items.
The ability to train and nurture employees and promote
internal growth.
Key Duties and Responsibilities:
Resolve any issues that arise and seize control of the
kitchen through sound management practices.
Promote innovation and produce high quality plates both in
presentation and taste.
Manage and train kitchen staff by establishing working
relationships with team members.
Work hand in hand with the staff throughout prep and
production and ensure that appropriate par levels are maintained.
Minimum Qualifications:
Culinary arts degree and two years of operational
experience, or a bachelor’s degree with three years of operational experience
in a food service setting.
Senior Living experience is a plus.
Understanding of various cooking methods, ingredients, use
of equipment and procedures of a professional kitchen environment.
Meet all special dietary needs, preferences, and
restrictions of residents.
Take charge of the planning and execution of all community
marketing and special events.