Job Description

Director of Food Service/Working Executive Chef

We are seeking a talented, creative and experienced Director of Food Service and/or Working Executive Chef to manage the very busy and fast-paced food services/fine-dining area within our beautiful and luxurious senior living community of The Bristal Assisted Living at [insert location]. The ideal candidate this key will ensure all residents and team members experience the qualities and amenities associated with any upscale restaurant.

In this role, you will be responsible for the organization, management and daily operation of the Food Service Department in accordance with New York State Department of Health regulations, local regulations and the policies of The Bristal Assisted Living. Requiring minimal hands-on supervision, you will instruct and lead team members in all policies and procedures under the guidance of the Vice President of Food and Beverage and as directed by the Executive Director. This position also manages Prep Cooks, Cooks and Kitchen Utility Workers with the support of a Sous Chef (Assistant Director of Food Service).

Additional responsibilities include:

• Developing and achieving goals and objectives for the department, while maintaining policies and procedures to obtain these identified milestones
• Preparing all menus and ensuring creativity and monthly variation
• Controlling department resources through appropriate planning, utilization and food cost evaluation
• Developing a quality standard for all food, equipment and service, and implementing an evaluation system for demonstrating compliance
• Ensuring ongoing training, motivation and work assignment of kitchen team members (Sous Chef, Cooks, Prep Cooks and Kitchen Utility Workers)
• Assuring all residents are satisfied with the food, including walking through the dining room and speaking one-on-one with residents to confirm experiences and promote meal specials
• Scheduling team members for sufficient coverage for back-of-house operations
• Purchasing food and supplies utilizing competitive purchasing practices
• Managing cost of food and supplies to maintain a total food cost within the stated guidelines of the community
• Checking receipts of orders and invoices promptly, and approving statements for payment
• Recording weekly menus of all diets served to residents, noting and initialing any changes made
• Conducting physical inventories monthly and maintaining records on a weekly and monthly basis, including calculating average food and supply costs per meal served
• Overseeing the hiring, training and supervision of team members
• Ensuring scheduled kitchen cleaning and maintenance procedures are adhered to in compliance with the codes and standards of the New York State Department Health
• Representing the department on all committees and participating with administration in preparing and maintaining an operating and capital budget, including provisions
• Preparing and helping with Production during emergency times of staff shortage

• Supporting the dining room and performing hands-on service during times of emergency team member shortages

Full-time schedule requires working one weekend day per week (Tues-Sat or Sun-Thurs).

Qualifications:

• Degree in Food Service Administration, Culinary Arts or Institutional Management preferred
• The Food Service Sanitation course must have been completed
• Minimum of four (4) years’ experience in food service supervision and production is required, with a minimum of two (2) years institutional, restaurant, senior living or hospital setting experience preferred
• Must have hands-on cooking experience as a working Executive Chef

Benefits include:

• Salary increases based on annual performance
• Annual team appreciation events, quarterly team appreciation bonuses, and an annual holiday bonus
• 401K plan
• AFLAC Benefits
• Company-paid life insurance policy
• PTO days, company-paid holidays, with a PTO cash-out option annually
• Optional lunch for all employees
• Available health, dental and vision coverage