Food & Beverage Director — Wellness Dining Leader

The Phoenix at James Creek; Cumming (GA); On-site; USD 70,000 - 100,000; Full time

Job summary

The Phoenix at James Creek is seeking a Food and Beverage Director to lead the dining operations in the community. This role reports to the Executive Director and drives procurement, menu execution, budgeting and staff leadership to deliver high-quality dining services.

Qualified candidates may have a culinary institute background, a Food Services Sanitation Certificate, knowledge of nutrition and therapeutic diets, and 2–3 years of chef experience, with leadership capability and Assisted Living

Qualifications

• Education: Graduate of a culinary institute is preferred.
• Possess current Food Services Sanitation Certificate.
• Possess knowledge of nutrition and therapeutic diets.
• 2–3 years’ experience as a chef/cook.
• Demonstrated leadership capabilities and ability to direct others.
• Knowledge and experience in Assisted Living industry preferred.

Responsibilities

• Provide leadership and management of the dining operations including procurement, budgeting and training staff.
• Supervise and train dining services team and ensure sanitation and safety standards.
• Coordinate and communicate menu planning for resident care and community events.
• Ensure meals are prepared per Phoenix standards and served on time.

Skills

Leadership

Staff Training

Budgeting

Food Safety

Education

Culinary Institute Graduate (preferred)

Food Services Sanitation Certificate

Nutrition & Therapeutic Diets Knowledge

Assisted Living Industry Knowledge (preferred)

2–3 years chef/cook experience

Job description

The Phoenix at James Creek is seeking a Food and Beverage Director to lead the dining operations in the community. This role reports to the Executive Director and drives procurement, menu execution, budgeting and staff leadership to deliver high-quality dining services.

Qualified candidates may have a culinary institute background, a Food Services Sanitation Certificate, knowledge of nutrition and therapeutic diets, and 2–3 years of chef experience, with leadership capability and Assisted Living