Food Service Director

The Food Service Director at the Arbors in Westfield is responsible for providing our residents with an exceptional dining experience through nutritious and delicious meal preparation. In addition, the Food Service Director is responsible for the day-to-day operations of the kitchen and dining services within their community.

Benefits

• PTO


• Health and Dental Insurance


• Life insurance


• Short and Long Term Disability Insurance


• Health Care FSA


• Dependent Care FSA


• Paid Holidays/Floating Holiday


• Pet Health Insurance Programs


• Employee Assistance Plans


• Retirement Account Assistance


• Employee Appreciation Programs

Responsibilities

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  Manage and supervise all dietary staff including schedules, assignments, direction, performance reviews and hiring consistent with company policies and procedures
  
  


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  Provide leadership, training, and development for staff
  
  


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  Interact with residents and family members to receive feedback about their dining experience and engage in continuous quality improvement increasing resident satisfaction.
  
  


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  Work closely with all departments to provide exceptional customer service at every touch point.
  
  


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  Provide high levels of customer service and create a restaurant style dining atmosphere, by observing, coaching, mentoring, teaching, training, developing and inspiring the staff to provide the highest level of customer satisfaction.
  
  


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  Work closely with the cooks to deliver a food product that exceeds the residents and/or guest expectations.
  
  


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  Exemplify community standards of cleanliness, sanitation and operational organization
  
  


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  Work in accordance with serve safe requirements maintaining a clean, sanitary kitchen following all delineated safe food handling procedures and protocols.
  
  


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  Provide hands-on cooking in accordance with identified schedule.
  
  


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  Work with kitchen staff to plan, prepare and execute all food for catered functions, special events, themed dinners including set up and assembly, display trays with appropriate garnishment and break down and clean up.
  
  

Requirements:

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  Culinary degree preferred or the equivalent education, training, and experience.
  
  


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  Senior Living experience preferred or minimum 3 years’ experience as a chef in hotel, restaurant, club, or other similar employment
  
  


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  1-2 years’ experience of administrative and management of food service systems
  
  


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  Must have and maintain Serve-Safe Certification
  
  


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  Must have and maintain Allergy Awareness Training
  Must take anti-choking training
  
  


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  Must possess a demonstrated ability to teach proper cooking preparation which includes stock, soup, sauteing, braising, baking and roasting along with teaching proper preparation of the following: all types of meats, fish, soups, sauces, vegetables, and desserts garnishing the plate using an acceptable method,
  
  

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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