Director of Food Service/Working Executive Chef - East Meadow, United States - Bristal Assisted Living

Bristal Assisted Living East Meadow, United States

4 days ago

Description

Job Description

Looking for a career where you can make a difference in someone else's life? Where opportunities abound to advance your future, both personally and professionally? The Bristal Assisted Living is the place for you. You'll thrive in a premier senior care organization that values you as an individual — not just your experience and skillsets, but your unique talents and energy. You'll enrich the community in which you work, and that community will enrich you. We call what we do at The Bristal "hospitality with a higher purpose." We know you'll make an impactful difference. Because the difference is you. Come join us

We are seeking a talented, creative and experienced Director of Food Service and/or Working Executive Chef. The ideal candidate this key will ensure all residents and team members experience the qualities and amenities associated with any upscale restaurant.

In this role, you will be responsible for the organization, management and daily operation of the Food Service Department in accordance with New York State Department of Health regulations, local regulations and the policies of The Bristal Assisted Living. Requiring minimal hands-on supervision, you will instruct and lead team members in all policies and procedures under the guidance of the Vice President of Food and Beverage and as directed by the Executive Director. This position also manages Prep Cooks, Cooks and Kitchen Utility Workers with the support of a Sous Chef (Assistant Director of Food Service).

Additional responsibilities include:

Developing and achieving goals and objectives for the department, while maintaining policies and procedures to obtain these identified milestones
Preparing all menus and ensuring creativity and monthly variation
Controlling department resources through appropriate planning, utilization and food cost evaluation
Developing a quality standard for all food, equipment and service, and implementing an evaluation system for demonstrating compliance
Ensuring ongoing training, motivation and work assignment of kitchen team members (Sous Chef, Cooks, Prep Cooks and Kitchen Utility Workers)
Assuring all residents are satisfied with the food, including walking through the dining room and speaking one-on-one with residents to confirm experiences and promote meal specials
Scheduling team members for sufficient coverage for back-of-house operations
Purchasing food and supplies utilizing competitive purchasing practices
Managing cost of food and supplies to maintain a total food cost within the stated guidelines of the community
Checking receipts of orders and invoices promptly, and approving statements for payment
Recording weekly menus of all diets served to residents, noting and initialing any changes made
Conducting physical inventories monthly and maintaining records on a weekly and monthly basis, including calculating average food and supply costs per meal served
Overseeing the hiring, training and supervision of team members
Ensuring scheduled kitchen cleaning and maintenance procedures are adhered to in compliance with the codes and standards of the New York State Department Health
Representing the department on all committees and participating with administration in preparing and maintaining an operating and capital budget, including provisions
Preparing and helping with Production during emergency times of staff shortage
Supporting the dining room and performing hands-on service during times of emergency team member shortages

Full-time schedule requires working one weekend day per week (Tues-Sat or Sun-Thurs).

Qualifications:

Degree in Food Service Administration, Culinary Arts or Institutional Management preferred
The Food Service Sanitation course must have been completed
Minimum of four (4) years' experience in food service supervision and production is required, with a minimum of two (2) years institutional, restaurant, senior living or hospital setting experience preferred
Must have hands-on cooking experience as a working Executive Chef

Benefits include:

Salary increases based on annual performance
Annual team appreciation events, quarterly team appreciation bonuses, and an annual holiday bonus
401K plan
AFLAC Benefits
Company-paid life insurance policy
PTO days, company-paid holidays, with a PTO cash-out option annually
Optional lunch for all employees
Available health, dental and vision coverage

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