Job Reference Number: 44050
Employment Type: Full-Time, Onsite
Segment: Healthcare
Brand: Cura-Hospitality
Location: PMMA Healthcare - System Support Team
Elior Living is recruiting for an exceptionally skilled Director of Culinary. This individual will be a highly organized, systems-oriented culinary professional. Responsibilities include but are not limited to the performance of a rapidly expanding client based multi-unit operation. This position reports directly to the Vice President of Operations and will be responsible for championing the Elior Living Gold Standards; excellence in food quality, food safety, occupational and environmental safety, quality assurance and budgetary goals.
Leads the planning and execution of new menu items, retail brands, key renovations and client openings.
Ensures that the highest standards of food safety and sanitation, cleanliness, occupational and environmental safety are maintained throughout all operations.
Establishes food cost management protocols to optimize efficiencies while minimizing waste.
Ensures standardized recipes and techniques for food preparation and presentation are developed and followed to corporate-set specifications at each location.
Enforces culinary policies and procedures to measure and continually enhance quality.
Assist in the recruitment and onboarding of culinary leaders.
Provides strong dotted-line supervision of culinary leaders.
Provides training and professional development opportunities for all culinary leaders.
Leads organization's discovery, vetting, and adoption of culinary innovations in technology-assisted foodservice equipment, merchandising, and retail brand development.
Aligns organization's menu and production management processes with Elior supply chain management policies and procedures.
Commits to on-going professional development and involvement in culinary trade organizations.
Proactively imprints health and wellness dimensions in our recipes and menus, including guest-forward marketing and communications media, both digital and print.
Five or more years of experience as a System Executive Chef or Regional Executive Chef responsible for multi-unit non-commercial dining services.
Experience successfully managing high-volume, scratch kitchens in retail and institutional settings. Experience in senior living and / or healthcare is a plus.
Experience managing teams of Executive Chefs, Sous Chefs and entry level hourly team members.
Ability to manage controllable line items, analyze and provide input on cost saving measures, integration of innovations and installation of new programs.
Strong culinary skills paired with a fluency in operational protocol such as ServSafe and HACCP.
Ability to work collaboratively with senior leadership, operations, purchasing, human resources, marketing, and finance teams to foster support and to ensure that initiatives are deliverable and support the broader business strategies.
Experience with corporate organizations paired with exceptional verbal, written, and interpersonal communication skills.
Ability to live within our operating region and travel 60-80% of each week in order to support culinary management development initiatives, prospective client surveys, and during new client-location openings.
Knowledge and proficiency in the use of Microsoft Office products and menu management software programs such as CBORD products.
Degree in Culinary Management or Food Science preferred.
ServSafe certification required.
Frequent travel required. (60% -80% of time, KS, MO and CO)
Must be able to remain standing for most of working hours.
Must be able to fill open needs of frontline operations when necessary, including but not limited to: Daily Operations, New Business Mobilizations, Special Events and other Line of Business Functions.
Must be able to lift at least 35 pounds.
Must be able to perform respective tasks.
Must be able to work flexible hours and days.
May be exposed to sharp instruments and power-driven equipment.
May be exposed to caustic chemicals.
Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
Disclaimer: This job description can be revised by management as needed.
Elior Group, one of the world's leading operators in contract catering and support services, has become a benchmark player in the business & industry, education and healthcare. Operating in 5 countries, Elior Group is a leader in its main markets, in Europe and North America.
Our missions are to earn our guests’ trust, every day, by serving delicious, healthy and eco-friendly meals, and to provide excellent services at the locations of our customers and to those occupying them.
Our ambition is to reinvent our business as a social caterer so that we can respond effectively to three major concerns of our guests:
▶ Is what I eat healthy and tasty, and is it good for me?
▶ Will eating also be a pleasurable opportunity for togetherness, and will it be good for us?
▶ Will the impact of what I eat be good for everyone?
Key figures:
▶ 3 million guests per day
▶ 5 countries
▶ 97,000 employees
▶ €4,45 billion in revenue
▶ 20,250 restaurants and points of sale
▶ 2,400 sites managed by Elior Services
