Director of Culinary Services
4 weeks ago
Description:
**JOB SUMMARY**: Provides local leadership and strategic direction to build client relationships and new business opportunities to enhance profitability for the Company. Directs business practices in order to uphold Company mission and values. Develops new and emerging business solutions for sustained growth and effective day-to-day operations. Direct responsibility for all dining locations on the campus.
**_ PEOPLE_**
**_ STEWARDSHIP_**
**_ SERVICE_**
**_ QUALITY_**
**_ GROWTH_**
- Provides team leadership by ensuring cohesiveness at the unit and with the client Oversees expenditures to control unit financials
- Directs daily food service operations in order to provide quality products
- Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations
- Accountable for the execution of product and service quality by maintaining the highest level of delivery.
- Promotes and supports workplace diversity initiatives
- Executes strategic plan by implementing short and long-term goals that align with the scope of service, mission and values.
- Manages by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate.
- Prepares and updates statistical reports to ensure compliance with federal, state, local regulations and Plymouth Place policies and procedures.
- Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating standards.
- Establishes a safe work environment for employees by performing safety audits and inspections, conducting safety-related training, and maintaining on-going communications with employees.
- Creates and manages the budget by increasing revenue and controlling unit expenditures to ensure accuracy of operating and administrative budget.
- Reviews financial statements to ensure performance is in accordance with business strategic initiatives.
- Directs daily food service operations including menu evaluation and planning, purchasing, inventory, receiving, food preparation and storage.
- Oversight of liquor inventory services standards and legal responsibility in conjunction with state and local liquor license.
- Engages community partnership with local business and organizations.
- Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).
- Other duties as assigned.
- Maintain regular and punctual attendance at work and meetings.
- Attends in-service and education programs.
**OTHER DUTIES**: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.
- During emergencies or natural disasters may be required to be on duty for the duration of the disaster.
- Additional duties, responsibilities, and activities to be completed as assigned.
**Requirements**:
- High school diploma or general education degree (GED) required
- Must be at least 21 years old
- Culinary Degree or bachelor’s with minimum of five years’ experience
- Sanitation and Basset certifications
**KNOWLEDGE, SKILLS AND ABILITIES REQUIRED**:
- Experience in managing a team in the culinary department.
- Knowledge of Point-of-Sale system in dining services in a restaurant setting.
- Ability to lead a team in all areas of operation in food service.
- Ability to foster a culture of respect and commitment to high levels of customer service.
- Proficient with Microsoft Office Suite or related software.
- Solid organizational skills including attention to detail and multi-tasking skills.
- Ability to read, write and speak English sufficient to perform job duties and to interact and communicate with residents, families, and employees.
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