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Culinary Operations Supervisor

2 months ago

Royal Oak, Michigan, United States Singh Development Company Full time


The Culinary Operations Supervisor is tasked with managing and directing the culinary services within the community to guarantee an exceptional dining experience for our residents. This role emphasizes the importance of outstanding food preparation, presentation, flavor, and service. The Supervisor ensures satisfaction through effective and consistent communication with residents, families, and culinary staff. They are responsible for crafting and managing the community's menu, alongside overseeing procurement and inventory management. Furthermore, they ensure compliance with departmental regulations, documentation, equipment, and sanitation standards. Collaboration with department supervisors is essential in leading and training staff in a respectful and positive manner. This position reports to the Executive Director and is part of the Culinary department. The Supervisor's enthusiasm lies in creating, plating, and serving exquisite dishes that not only satisfy but also enhance the daily lives of our residents.

Our Culinary Department is dedicated to providing nourishing and delectable meals served in a welcoming atmosphere. We recognize that meals and food-related activities play a vital role in our residents' daily routines. Delivering a memorable dining experience is our utmost priority.

Key Responsibilities:
  • Maintain a consistent cooking schedule to ensure high-quality meals for residents.
  • Ensure adherence to relevant assisted living regulations, ServSafe guidelines, and local health department standards.
  • Implement Singh standards, ensuring proper menus, therapeutic diets, accurate portioning, and superior service.
  • Oversee café operations (if applicable) and manage catering events throughout the community.
  • Review and update the Resident Diet Notification binder and Point-of-Sale (POS) system, ensuring all culinary staff are informed of each resident's unique dietary needs.
  • Manage hiring, training, supervision, payroll, scheduling, and performance evaluations within the Culinary department.
  • Follow the product ordering guide and vendor protocols as set by Singh Development Company, maintaining sufficient inventory of food and supplies.
  • Ensure resident satisfaction through open communication with residents, families, and culinary staff. Engage with residents during meals and attend council meetings to address and resolve concerns promptly.
  • Collaborate with the community's Marketing and Life Enrichment teams, as well as other department heads, for community events and activities requiring food services.
  • Adhere to the departmental budget for food, supplies, and labor.
  • Provide necessary reports and documentation as requested (e.g., inventory reports, temperature logs, staff schedules).
  • Maintain cleanliness and sanitation in dining and kitchen areas at all times.
  • Assist with additional duties as assigned by the Executive Director.
At Singh Development Company, we are committed to serving our residents with dedication and teamwork. We expect all associates and Department Heads to support their colleagues, regardless of departmental boundaries, while keeping the best interests of residents and fellow associates in mind. Department Heads are expected to lead by example, demonstrating integrity and character, fostering innovation and change, and inspiring associates throughout the organization.

Required Competencies:
  • Customer Focused - Committed to meeting and exceeding customer needs by building effective relationships and earning trust.
  • Detail Oriented - Attentive to the smallest details, understanding their significance in achieving tasks.
  • Organizational Skills - Capable of effectively arranging resources to accomplish work activities without losing track of responsibilities.
  • Passion for Seniors - Deeply motivated to serve the senior population, often stemming from personal or professional experiences in senior care settings.
Job Qualifications:
  • Bachelor's Degree, certifications, or coursework in Culinary Arts, Hospitality, or a related field is strongly preferred. A high school diploma or equivalent is required.
  • A minimum of 5 years of experience as an executive chef is necessary.
  • ServSafe certification is required.
  • Experience working with seniors is highly preferred.
  • Strong computer skills are essential, including proficiency in Microsoft Office and familiarity with Point-of-Sale systems.
  • Ability to read, write, and communicate effectively in English.
  • Excellent time management skills and the ability to multitask while staying organized.
  • Availability to work weekends and holidays as needed, sharing Manager on Duty responsibilities.
Physical Requirements:
  • Frequent use of manual dexterity, auditory and visual skills, and gross motor skills, with regular use of bi-manual dexterity and fine motor skills.
  • Ability to use the senses of smell and taste to identify and differentiate odors and flavors.
  • Exposure to hot water, garbage disposals, and cleaning chemicals is common.
  • Regular exposure to heat and cold while performing job duties.
  • Ability to follow written and oral instructions and procedures.
  • Capability to reach, bend, twist, squat, kneel, push, and pull.
  • Able to lift and carry up to 30 pounds.
  • Ability to perform repetitive movements, including simple grasping, pushing, pulling, and fine manipulation.
  • Frequent standing and walking, with occasional sitting.
  • Availability to work weekends and holidays as needed, sharing Manager on Duty responsibilities.