Culinary Director

The Grove at Canopy; Tallahassee (FL); On-site; USD 70,000 - 90,000; Full time

Job summary

The Grove at Canopy in Tallahassee, FL is seeking a dynamic Culinary Director to lead all culinary operations for its 24/7 assisted living community. You will shape menus, monitor food quality, manage budgets, and ensure regulatory compliance while upholding the organization’s Mission and Core Values.

You will collaborate with the Executive Director, Starling's COO, and regional team to deliver exceptional resident dining experiences.

Qualifications

• Must have successfully completed food safety training.
• Minimum of 5 years of management experience in a food service environment.
• Bachelor’s degree in culinary arts preferred.
• Must be able to pass a Level Two background check without exception.

Responsibilities

• Develops and implements food service policies, procedures, and job descriptions.
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.
• Develops food services budgets and monitors adherence to the budget.
• Monitors the quality and consistency of the food and safety procedures in the kitchen.
• Interacts with residents during mealtimes to monitor satisfaction and feedback.

Skills

Food service management

Menu planning

Budget management

Vendor negotiation

Quality control

Education

Bachelor's degree in culinary arts

Food safety training

Job description

Welcome to The Grove at Canopy. Welcome Home. We’re looking for a dynamic and personable Culinary Director to carry out the company’s Mission and Core Values. The Grove at Canopy is operated by Starling, based out of Jacksonville, FL. Starling is an owner operator of multiple properties within the Southeast Region.

The professional selected for this dynamic role will manage all culinary aspects of this 24-hour, 7 day a week assisted living community, in order to ensure resident and family satisfaction, as well as regulatory compliance. They will work closely with Executive Director, Starling's COO, and Regional team, to develop and execute initiatives to consistently deliver the Mission, company quality standards, and Core Values of the organization.

POSITION SUMMARY

Responsible for the overall operation of the Culinary Services Department and for meeting or exceeding the hospitality and service standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

• Develops and implements food services policies, procedures, and job descriptions.
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield.
• Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget.
• Monitors the quality and consistency of the food to include food temperatures, portion control, flavor and attractiveness of food, and implements changes to ensure quality according to established standards.
• Inventories food items monthly.
• Receives and validates all food deliveries against order form.
• Establish and maintain an accurate system for the tracking of meals served.
• Negotiates and signs food service agreements with vendors.
• Monitors and corrects safety and sanitation procedures in the kitchen.
• Interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service.
• Standardizes recipes and tests new products in meal service.
• Selects, schedules, and conducts orientation and in-service educational programs for personnel.
• Attends education and training sessions to improve knowledge and skills as a Food Service Manager.
• Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
• Assists other departments to ensure an organized and uniform system of services to residents.
• Evaluates and recommends equipment purchases according to established procedures.
• Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls.
• Other duties as assigned by the Supervisor.

SUPERVISORY RESPONSIBILITIES

Manages subordinate supervisors who supervise additional employees in the Dining Services department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

• Must have successfully completed food safety training.
• Minimum of 5 years of management experience in a food service environment.
• Bachelor’s degree in culinary arts program preferred.
• MUST BE ABLE TO PASS A LEVEL TWO BACKGROUND CHECK WITHOUT EXCEPTION. Please do not apply if this will be an issue.

FL Clearinghouse | Florida Agency for Health Care Administration