Director of Culinary Services

Van Dyk Health Care; Hawthorne (NJ); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical insurance (vision & prescribed

Dental insurance

401(k)

Life Insurance

Paid time off

Job summary

Van Dyk Health Care seeks a Director of Culinary Services to manage all aspects of dining and hospitality for a senior living community. You will lead menu development that supports health, nutrition, and taste, while maintaining a visible presence across dining areas.

A proven leader will coach and inspire a culinary team, control budgets, monitor inventory, reduce waste, and ensure compliance with safety and sanitation standards. This role delivers outstanding service daily.

Qualifications

• Culinary trade school or equivalent training required.
• Minimum 4 years of culinary management experience.
• Proven leadership abilities with strong customer service and organizational skills.
• Proficiency in menu development and experience with Microsoft Office applications.

Responsibilities

• Provides excellent food and hospitality standards.
• Ensures all residents feel welcome and are given responsive, friendly, and courteous service always.
• Circulates dining rooms during mealtimes daily for feedback.
• Ensures that all food and beverages are consistently prepared and served according to presentation standards and recipes.
• Is proactive in reaching goals in service and appearance; while creating a positive, fun, and productive working environment.
• Directly responsible for department budget, food control, labor costs, inventory tracking and cutting waste.
• Hires, coaches, trains, inspires, and directs culinary staff. Maintains proper scheduling and conducts employee reviews.
• Brings employees together and motivates them to provide an excellent customer experience, every time.
• Responds to customer complaints rapidly, ensuring a positive resolution.
• Develops Lead Chef to take on additional leadership and management duties.
• Assures compliance with county, state and federal regulations affecting department to assure compliance.
• Ensures proper equipment operation/maintenance, proper safety, and sanitation policies are followed in the work areas.
• Oversees special catering events and offers culinary instruction and demonstrations.
• Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents and guests.

Skills

Leadership

Customer service

Menu development

Time management

Education

Culinary trade school or equivalent training

Tools

Microsoft Office

Job description

Director of Culinary Serviesis responsible for the successful management of all aspects of dining and hospitality for our Senior Living Community.We encourage creativity and expression in developing menus that support proper health, nutrition, and taste for our seniors.Serves as the face of our company's commitment to healthy eating habits. A leader who thrives on maintaining a visible presence in all areas of dining. Interacts energetically with everyone we serve. Committed to building and maintaining a strong culinary team that works together as one unit.

Salary Range

$85,000-$90,000 yearly

Responsibilities

• Provides excellent food and hospitality standards.


• Ensures all residents feel welcome and are given responsive, friendly, and courteous service always.


• Circulates dining rooms during mealtimes daily for feedback.


• Ensures that all food and beverages are consistently prepared and served according to presentation standards and recipes.


• Is proactive in reaching goals in service and appearance; while creating a positive, fun, and productive working environment.


• Directly responsible for department budget, food control, labor costs, inventory tracking and cutting waste.


• Hires, coaches, trains, inspires, and directs culinary staff. Maintains proper scheduling and conducts employee reviews.


• Brings employees together and motivates them to provide an excellent customer experience, every time.


• Responds to customer complaints rapidly, ensuring a positive resolution.


• Develops Lead Chef to take on additional leadership and management duties.


• Assures compliance with county, state and federal regulations affecting department to assure compliance.


• Ensures proper equipment operation/maintenance, proper safety, and sanitation policies are followed in the work areas.


• Oversees special catering events and offers culinary instruction and demonstrations.


• Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents and guests.

Qualifications

• Culinary trade school or equivalent training required.


• Minimum 4 years of culinary management experience


• Must demonstrate proven leadership abilities, commitment to customer service, and strong organization and time management skills


• Must be proficient with menu development and have experience in all Microsoft Office applications.

Benefits

• Medical insurance includes vision and prescription benefits


• Dental insurance


• 401(k) plans


• Life Insurance


• Paid time off