Culinary Service Manager

Brief Description The Culinary Service Manager (CSM) is responsible for overseeing and directing the community’s culinary operations to ensure a high quality culinary experience for our residents. The CSM takes pride in maintaining excellent food preparation, presentation, taste, and service. This role ensures satisfaction through clear and consistent communication with residents, families, and culinary associates. The CSM develops and prepares the community’s menu, including procurement and inventory control. Additionally, they manage departmental compliance, documentation, equipment, and sanitization. They work closely with the department supervisors in leading and training associates in an effective, respectful, and positive way. This role reports to the Executive Director and resides in the Culinary department. The CSM’s passion lies in creating, plating, and serving superb cuisine that leaves our residents beyond satisfied and enhances their daily lives. Our Culinary Department provides nourishing and delicious meals that are served in a warm and inviting environment. The department operates with the knowledge that meals and food activities are a crucial part of every residents’ day. Delivering a memorable dining experience for our residents is our top priority. Main Job Tasks and Responsibilities Maintain a regular cooking schedule, to ensure high quality cuisine to the residents. Ensure compliance with the applicable assisted living regulations, ServSafe program, and local health department regulations. Ensure Singh standards are in place, adhering to proper menus, therapeutic diets, correct portioning of foods, and high quality service to the residents. Oversees the café operation (where applicable) and catering events throughout the community. Review and update the Resident Diet Notification binder and Point-of-Sale (POS) system, educating all culinary associates to be knowledgeable of each resident’s unique needs. Oversee hiring, training, supervision, payroll, scheduling, and evaluating of the Culinary department. Must adhere to the product ordering guide and vendor usage as determined by SINGH Senior Living and maintain an adequate inventory of food and supplies for the community. Ensure resident satisfaction through clear, open communication with residents, families, and culinary associates. Circulate throughout the dining rooms during meals and attend resident council meetings, investigating and resolving issues in a timely manner. Collaborate with the community’s Marketing and Life Enrichment team, as well as other applicable department heads, in preparation of community events and activities where food is needed. Adhere to the departmental budget for food, supplies, and labor. Provide reports and other documentation to appropriate parties as requested (i.e. inventory reports, temperature logs, associate schedules, etc.) Ensure the dining room and kitchen areas are clean, sanitized, and maintained at all times. Assist with all other duties as assigned by the Executive Director. At Waltonwood, we are all a part of a team who are here to serve the residents living in our communities. Our residents count on us every hour of every day. As such, we expect all associates and Department Heads alike to be willing to lend a helping hand to co-workers, direct reports, and supervisors, whether it is in their specific department or another unrelated to their day-to-day responsibilities. Department Heads need to keep the best interests of the residents and other associates in mind, and be an active participant in accomplishing team, community, and company goals. This is all a part of leadership. Our Department Heads are leaders in our communities and organization as a whole. We expect our leaders to lead by example, demonstrate integrity and character, lead innovation and change, while inspiring and developing associates throughout the organization. Competencies Customer Focused – Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships as well as gaining trust and respect of customers. Detail Oriented – Pays attention to the smallest details in a situation, and truly cares about them. Understands the importance of all aspects of a given task, no matter how trivial they may seem. Values the importance of gathering all relevant information before making a decision. Organization – Has the ability to arrange and utilize resources effectively and efficiently to get work activities accomplished. Does not lose track of tasks or responsibilities, and can be counted on to always follow up. Passion for Seniors – Feels strongly about working with the senior population. Has a drive to go above and beyond for seniors. Typically, this comes from a personal experience or prior work experience in a senior citizen setting. Job Requirements Bachelor’s Degree, certifications, or coursework in Culinary Service Arts, Hospitality, or related field is strongly preferred. High school diploma or equivalent required. Minimum of 5 years’ previous experience working as an executive chef. Must be ServSafe certified. Previous experience working with seniors is strongly preferred. Must have strong computer skills. Proficiency with Microsoft Office and other computer applications. Experience working with a Point-of-Sale system preferred. Ability to read, write and communicate effectively in English. Excellent time management skills and ability to multi-task and stay organized. Able to work weekends and holidays as needed, sharing the Manager on Duty responsibilities. Physical Requirements Constant use of manual dexterity, auditory and visual skills and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Ability to use the sense of smell and the sense of taste to recognize and distinguish odors and flavors. Associates in this role are frequently exposed to hot water, garbage disposals and cleaning chemicals. While performing the duties of the job, the associate is frequently exposed to heat/cold. Ability to follow written and oral instructions and procedures. Ability to reach, bend, twist, squat, kneel, push and pull. Ability to lift/carry up to 30 pounds. Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation. Occasionally sitting, with constant standing and walking. Able to work weekends and holidays as needed, sharing the Manager on Duty responsibilities. #J-18808-Ljbffr Singh Management