Chef Manager

COMMUNITY NAME Sunrise of River Forest JOB OVERVIEW The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. Responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. RESPONSIBILITIES & QUALIFICATIONS Essential Duties As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows: Preparation and Food Service Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs. Post and display weekly and daily menus in accordance with Sunrise standards. Complete and utilize production sheets to control food quality and portions. Ensure adherence to modified diets, correct portioning of foods, and proper serving methods. Prepare and serve meals on time and at the correct temperatures. Train on and participate in front-of-the-house operations to ensure a positive customer experience. Ensure all food in Bistro and/or other common areas is fresh, covered, labeled, and dated as applicable. Support all special events with exceptional emphasis on marketing events. Serve minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator (RC) to review service and preparation needs each day. Resident Focus Partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently. Participate in monthly Resident Council Meetings and other identified food committee meetings. Visit with residents during meal periods each day for feedback on menu. Ensure coordination of staffing in dining room with Residential Care Coordinator before each meal. Supplies Management and Risk Management Adhere to established product order guide(s) and vendor programs. Ensure compliance with Hazard Analysis and Critical Control Points (HACCP) and local health department regulations. Maintain an adequate inventory of food and supplies including emergency supplies. Partner with leadership team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements and promoting Risk Management programs and policies. Ensure that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures. Food Safety, Sanitation and Maintenance Ensure compliance with local health department regulations and Sunrise standards. Practice safe food handling always to prevent contamination and/or an outbreak of food borne illness. Maintain a clean, organized, and clutter-free kitchen environment. Complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served. Complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists. Partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment. Financial Management Understand and manage the department budget, including food, labor/labour, and other expenses. Keep financial tools up-to-date and ensure budgeted allowances are maintained. Review monthly financial statements and implement plans of action around deficiencies. Process and submit monthly expenses and budget data timely. Coordinate with the community team to achieve maximum staff economies and cross training. Conduct regular inventories as defined by accounting guidelines. Training, Leadership, and Team Member Development Provide overall management of the department, including but not limited to, recruiting, hiring, training, and coaching. Lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and in-services. Develop a working knowledge of state/provincial regulations and ensure compliance. Complete team member staffing and scheduling according to operational and budgetary guidelines. Conduct a daily review of timekeeping practices and payroll report to ensure all hours worked are recorded and appropriately paid. Conduct timely performance appraisals with meaningful conversations. Hold team accountable and correct actions, when necessary, with proper documentation. Attend regular meetings as required; Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement, and others as directed by the Executive Director (ED). Keep abreast of professional developments in the field by reading, attending conferences and training. Maintain compliance in assigned required training and all training required by state/province or other regulating authorities as applicable to this role to ensure that Sunrise standards are met. Perform other duties as assigned. Core Competencies Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Possess written and verbal skills for effective communication with the ability to facilitate small group presentations Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Experience and Qualifications Minimum of two (2) years’ experience supervising kitchen, food service, and dining room operations in a full-service restaurant Ability to recruit, coach, and manage the performance of a kitchen/dining room staff Minimum two (2) years’ volume cooking experience and ability to cook three (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Possess basic knowledge of nutrition and modified diets Proven ability to manage food and labor/labour budgets and achieve established targets Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours and be available for our customers at peak service delivery days and times #J-18808-Ljbffr