Director of Culinary Services

Job Description

Job Description

Join WesleyLife and Help Revolutionize the Aging Experience!

WesleyLife is revolutionizing the experience of aging by challenging the stigma that aging means decline and promoting the idea that life transitions are opportunities for growth and purpose. Come be a part of the revolution!

Position Summary

The Director of Culinary provides leadership and oversight of the community’s culinary experiences, including restaurants, and household culinary operations. Directs and oversees the entire food and beverage experience to ensure culinary experience expectations are met through the quality of the food as well as high levels of hospitality and service from all team members. Participates in all phases of planning, budgeting, analysis and reporting related to operation of the food services department to ensure that community standards of customer service and hospitality are met, while budgetary guidelines are upheld.

Essential Job Functions & Responsibilities

• The primary responsibility of the Director is to lead, organize and manage the overall food and culinary operations for the community in which they serve. The Director has responsibility for following WesleyLife standards as well as all applicable state/federal regulations, ensuring the consistent application of systems and processes that lead to high customer satisfaction related to the service and quality of the food offered. Ensures all systems and operational standards are in place to meet quality and safety standards and expectations.
  • Ensures the culinary experience for the community (all venues/service lines) is fully aligned with the WesleyLife’s health and well-being standards.
  • Provides all culinary operations in alignment with WesleyLife’s hospitality and person-centered philosophies.
  • Finds ways to innovate and delight the customer in all venues and for those living in all parts of the community.
  • Monitors and maintains performance, product, and service.
  • Provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization.
  • Plans therapeutic diets, determines nutritional needs and diet restrictions of residents.

• Leads and directs the community’s food and beverage team, including the recruitment/ selection/ onboarding of new team members, all training and development of the team, managing the performance of team members to include ongoing feedback (and corrective action and/or termination where needed), and staffing to meet both regulatory requirements as well as hospitality/customer service expectations.
• Interacts with residents and customers on an ongoing basis - both informally and formally – to “survey” for satisfaction and areas of opportunity for improvement.
• Participates as a member of leadership for the community to ensure the overall customer experience is consistent with WesleyLife philosophies related to hospitality, choice, and active living.
• Manages and oversees the daily operational aspects of the food and beverage department to include, but not limited to:
• Plans, develops, controls and evaluates the nutritional care system for the community, coordinating clinical and administrative aspects.
• Establishes and maintains quality standards for food productions, service, sanitation and security.
• Oversees and ensures the use of point of sale and other technology applications to enable the effective and efficient management of the food and beverage service delivery for the community.
• Directs the ordering, receipt, storage, preparation, service and transportation of food items. Maintains appropriate food and supply inventory.
• Maintains and consistently works within a budget for the Food & Beverage department, ensuring that all areas are maintaining budget guidelines.
• Ensures food services equipment is properly maintained.
• Completes other projects and duties as assigned or required.

Education & Experience

• An undergraduate degree in culinary services, restaurant management, or highly similar degree is highly preferred.
• A minimum of an associate’s degree and at least three years of highly related experience may be substituted for the undergraduate degree.
• This position requires at least two years of prior management of a team, to include recruiting and managing the performance of others.
• Experience in restaurant management as well as budgeting experience are expected.
• Must hold a Certified Dietary Manager (CDM) certificate or be able to achieve completion of the CDM certification within six (6) months of hire.

Why work at Heritage House?

Heritage House, Atlantic’s premier community for active, vibrant individuals 55 and older, is looking for innovative, committed professionals on our beautiful, newly renovated campus in Atlantic. We take pride in offering flexible scheduling to help out team members achieve a healthy work/life balance. We also offer competitive compensation, outstanding benefits, clear job responsibilities, opportunities for advancement, and a positive, friendly working environment.

If you’re ready for a job that will enhance your sense of purpose and meaning in your life, we would love to welcome you to Heritage House!

WesleyLife believes in the value of diversity within our workforce and is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Because of our commitment to your health and well-being, you will be required to successfully complete a pre-hire health assessment, and drug screen.