Director of Culinary Services at Artis Senior Living

*Starting pay is $30 - $32 / hour!
*This is a full time, Monday-Friday position. Some evenings and weekends WILL be required to oversee special events and manager on duty shifts!

Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family!   We are proud to be a Great Place to Work Certified company.

DEPARTMENT OVERSIGHT & LEADERSHIP

• Ensure responsibility for the quality and quantity of food served.
• Adhere to all sanitary regulations governing handling and serving of food as mandated by Local and State guidelines.
• Oversee that meals are prepared and served on schedule.
• Ensure all food is labelled and dated in kitchen and resident areas in accordance with National standards, state and local guidelines.
• Ensure cleanliness and proper sanitation of all food preparation and storage areas, equipment, and utensils, adhering to health and safety regulations at all times
• Adhere to the National menu, recipes and production sheets.
• Develop, revise and adapt work techniques and methods for more efficient operation of the kitchen and for training employees.
• Prepare and serve food in accordance with national standards, administrative policies and within budget allowances
• Review and evaluate the work performance of the Dining Services staff as well as counsels/disciplines staff according to established policy.
• Maintain accurate records and reports in accordance with established policy.
• Work closely with other departments to align efforts and achieve community objectives.
• Foster a collaborative environment by encouraging open communication and teamwork between kitchen staff and other departments.
• Supervise, recruit, train, and develop department team members to maximize their potential and align with department goals.
• Own the candidate experience for department open positions using the applicant tracking system (ATS) and effective communication.
• Create and implement an on-boarding plan for newly hired department associates.
• Conduct regular team meetings to communicate goals, progress, and updates to keep all team members informed.
• Identify and monitor department culture so that it promotes employee satisfaction.
• Conduct performance evaluations, provide constructive feedback, and set development plans (if applicable) for direct reports. 
• Provide support to associates in the handling of human resource related activities which may include associate questions or concerns, communication and the interpretation of policies and procedures.

BUDGET & FINANCIAL MANAGEMENT

• Maintain strategies to reduce food waste, ensuring efficient use of ingredients while maintaining quality standards.
• Oversee inventory levels, ensuring proper stock rotation, minimizing waste, and preventing overordering.
• Ensure all food costs and operational expenses align with budget allowances, while maintaining high-quality standards.
• Establish a procedure to assure that all invoices not captured by DSSI are coded and completed on a daily basis in coordination with the Business Office.
• Monitor food and labor costs on a daily, weekly, and monthly basis to stay within budget limits.
• Work closely with senior management to ensure financial targets are met, recommending adjustments as necessary to meet budgetary goals
• Prepare annual budget for Dining Services Department and work to consistently meet monthly budgetary guidelines.
  
  

WORK EXPERIENCE, EDUCATION AND PROFESSIONAL EXPERIENCE

• Four (4) years of experience in Culinary Arts
• Healthcare experience strongly preferred.
• Strong Financial skills with proficiency in budgets, inventory and labor control.

• Associate degree with a major in Culinary Arts Preferred.
• Serv-Safe Manager certification required.