Director of Culinary Services

Cincinnati, OH - USA

Hourly Salary: $ 30 - 32

Posted on: 9 days ago

Vacancies: 1 Vacancy

Job Summary

*Starting pay is $30 - $32 / hour!
*This is a full time Monday-Friday position. Some evenings and weekends WILL be required to oversee special events and manager on duty shifts!

Working atArtis Senior Living youll 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.

DEPARTMENT OVERSIGHT & LEADERSHIP

Ensure responsibility for the quality and quantity of food served.
Adhere to all sanitary regulations governing handling and serving of food as mandated by Local and State guidelines.
Oversee that meals are prepared and served on schedule.
Ensure all food is labelled and dated in kitchen and resident areas in accordance with National standards state and local guidelines.
Ensure cleanliness and proper sanitation of all food preparation and storage areas equipment and utensils adhering to health and safety regulations at all times
Adhere to the National menu recipes and production sheets.
Develop revise and adapt work techniques and methods for more efficient operation of the kitchen and for training employees.
Prepare and serve food in accordance with national standards administrative policies and within budget allowances
Review and evaluate the work performance of the Dining Services staff as well as counsels/disciplines staff according to established policy.
Maintain accurate records and reports in accordance with established policy.
Work closely with other departments to align efforts and achieve community objectives.
Foster a collaborative environment by encouraging open communication and teamwork between kitchen staff and other departments.
Supervise recruit train and develop department team members to maximize their potential and align with department goals.
Own the candidate experience for department open positions using the applicant tracking system (ATS) and effective communication.
Create and implement an on-boarding plan for newly hired department associates.
Conduct regular team meetings to communicate goals progress and updates to keep all team members informed.
Identify and monitor department culture so that it promotes employee satisfaction.
Conduct performance evaluations provide constructive feedback and set development plans (if applicable) for direct reports.
Provide support to associates in the handling of human resource related activities which may include associate questions or concerns communication and the interpretation of policies and procedures.

BUDGET & FINANCIAL MANAGEMENT

Maintain strategies to reduce food waste ensuring efficient use of ingredients while maintaining quality standards.
Oversee inventory levels ensuring proper stock rotation minimizing waste and preventing overordering.
Ensure all food costs and operational expenses align with budget allowances while maintaining high-quality standards.
Establish a procedure to assure that all invoices not captured by DSSI are coded and completed on a daily basis in coordination with the Business Office.
Monitor food and labor costs on a daily weekly and monthly basis to stay within budget limits.
Work closely with senior management to ensure financial targets are met recommending adjustments as necessary to meet budgetary goals
Prepare annual budget for Dining Services Department and work to consistently meet monthly budgetary guidelines.

WORK EXPERIENCE EDUCATION AND PROFESSIONAL EXPERIENCE

Four (4) years of experience in Culinary Arts
Healthcare experience strongly preferred.
Strong Financial skills with proficiency in budgets inventory and labor control.

Associate degree with a major in Culinary Arts Preferred.
Serv-Safe Manager certification required.

Required Experience:

Director

*Starting pay is $30 - $32 / hour!*This is a full time Monday-Friday position. Some evenings and weekends WILL be required to oversee special events and manager on duty shifts!Working atArtis Senior Living youll play an integral role on a dynamic team helping people living with dementia achieve the ...

*Starting pay is $30 - $32 / hour!
*This is a full time Monday-Friday position. Some evenings and weekends WILL be required to oversee special events and manager on duty shifts!

DEPARTMENT OVERSIGHT & LEADERSHIP

Ensure responsibility for the quality and quantity of food served.
Adhere to all sanitary regulations governing handling and serving of food as mandated by Local and State guidelines.
Oversee that meals are prepared and served on schedule.
Ensure all food is labelled and dated in kitchen and resident areas in accordance with National standards state and local guidelines.
Ensure cleanliness and proper sanitation of all food preparation and storage areas equipment and utensils adhering to health and safety regulations at all times
Adhere to the National menu recipes and production sheets.
Develop revise and adapt work techniques and methods for more efficient operation of the kitchen and for training employees.
Prepare and serve food in accordance with national standards administrative policies and within budget allowances
Review and evaluate the work performance of the Dining Services staff as well as counsels/disciplines staff according to established policy.
Maintain accurate records and reports in accordance with established policy.
Work closely with other departments to align efforts and achieve community objectives.
Foster a collaborative environment by encouraging open communication and teamwork between kitchen staff and other departments.
Supervise recruit train and develop department team members to maximize their potential and align with department goals.
Own the candidate experience for department open positions using the applicant tracking system (ATS) and effective communication.
Create and implement an on-boarding plan for newly hired department associates.
Conduct regular team meetings to communicate goals progress and updates to keep all team members informed.
Identify and monitor department culture so that it promotes employee satisfaction.
Conduct performance evaluations provide constructive feedback and set development plans (if applicable) for direct reports.
Provide support to associates in the handling of human resource related activities which may include associate questions or concerns communication and the interpretation of policies and procedures.

BUDGET & FINANCIAL MANAGEMENT

Maintain strategies to reduce food waste ensuring efficient use of ingredients while maintaining quality standards.
Oversee inventory levels ensuring proper stock rotation minimizing waste and preventing overordering.
Ensure all food costs and operational expenses align with budget allowances while maintaining high-quality standards.
Establish a procedure to assure that all invoices not captured by DSSI are coded and completed on a daily basis in coordination with the Business Office.
Monitor food and labor costs on a daily weekly and monthly basis to stay within budget limits.
Work closely with senior management to ensure financial targets are met recommending adjustments as necessary to meet budgetary goals
Prepare annual budget for Dining Services Department and work to consistently meet monthly budgetary guidelines.

WORK EXPERIENCE EDUCATION AND PROFESSIONAL EXPERIENCE

Four (4) years of experience in Culinary Arts
Healthcare experience strongly preferred.
Strong Financial skills with proficiency in budgets inventory and labor control.