Executive Chef & Dining Services Director

New Perspective Senior Living, LLC; Saint Paul (MN); On-site; USD 50,000 - 63,000; Full time

Benefits offered by this job

Annual bonus

401(k) with Company Match

Paid Time Off and Holidays

Life Insurance

Short-Term Disability

Long-Term Disability

Health Savings Account

Flexible Spending Accounts

Education assistance

Earned wages access

Employee Assistance Program

Job summary

New Perspective Highland Park in St. Paul, MN is seeking a Culinary Services Director to lead the food and beverage and dining services operations. You will oversee procurement, preparation, service, and the financial management of the department while supervising and training team members.

The role requires 3+ years of management experience, 4+ years as a lead chef in hospitality, and culinary/dietary certifications. Competitive salary and comprehensive benefits are offered.

Qualifications

• Solid knowledge of regulations concerning food handling, food storage, food preparation, safety and sanitation procedures
• 3+ years of successful management experience
• 4+ years experience as lead chef in a hospitality/restaurant environment
• Culinary training and/or Dietary Certifications required

Responsibilities

• Provide overall leadership and management of food and beverage, and dining services operations in the community.
• Oversee procurement, preparation and service of food per the designated Menu Program.
• Manage departmental finances and supervise training of team members.
• Ensure safe food handling and sanitation, inventory rotation, record keeping and regulatory compliance.
• Engage residents and families through clear communication and high service standards.
• Teach, develop, and inspire team members to maintain quality and consistency.

Skills

Regulatory knowledge

Food safety

Team leadership

Education

Culinary training or Dietary Certifications

Job description

New Perspective Highland Park in St. Paul, MN is seeking a Culinary Services Director to lead the food and beverage and dining services operations. You will oversee procurement, preparation, service, and the financial management of the department while supervising and training team members.

The role requires 3+ years of management experience, 4+ years as a lead chef in hospitality, and culinary/dietary certifications. Competitive salary and comprehensive benefits are offered.