Culinary Manager

SUMMARY

The Culinary Manager is responsible for providing outstanding customer satisfaction through directing the on-site food services program. Under the direction of the Executive Director, this is a hands-on management position that will directly oversee all aspects of culinary services provided to our residents.

ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned.

1. Responsible for menu planning, menu design, food costs and fulfilling dietary restrictions of residents.
2. Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
3. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. Manage the monthly budget to maintain profit & loss goals. Ensure labor expenses are in line with other costs and pricing objectives.
4. Recruit, train, schedule and manage wait staff and culinary staff; including adherence to HR policies and procedures, maintaining employee files and managing the performance of the staff.
5. Ensure the restaurant, kitchen and surrounding area is clean, orderly and safe for residents, staff and visitors.
6. Investigate and resolve complaints regarding food quality, service, or accommodations.
7. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
8. Complete all daily, weekly and monthly reports on a timely basis.
9. Ensure compliance with state health and safety regulations and prepare for inspections.
10. Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.
11. Provide catering services to resident activities and special events.

SUPERVISORY RESPONSIBILITIES

This position has direct supervisory responsibilities over the wait staff and kitchen staff.