- Location
- Blue Ridge, GA
- Department
- Retail
- Seniority
- Director
- Source
- Paylocity
Description
Description
The Lodge at Blue Ridge is seeking a Food and Beverage Director to join their team!
The Food and Beverage Director reports directly to the Executive Director.
PURPOSE
Culinary | Executive Chef
The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance.
PRINCIPLE DUTIES AND RESPONSIBILITIES
Culinary | Executive Chef
Resident Care
- Refers to the Resident Profile and diet orders for every new resident
- Understands the recognition of resident changes in condition, takes appropriate action
- Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided
Sales
- Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix’s philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided
- Partners with the Community Engagement Director and POC to create menu for professional and community events
Preparation / Food Service
- Completion of production sheets one (1) week prior to service
- Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week
- Adhered to menu and recipes as outlines in Phoenix Menu Program
- Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable
- Ensure that all meals are prepared to in accordance with Phoenix standards and served on time
Requirements
EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION
Culinary | Executive Chef
- 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
- Must have demonstrated Leadership capabilities and able to direct the work of others
- Knowledge and experience in Assisted Living industry preferred
