Tradition - Director of Culinary Services

Location:

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Tradition

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8500 Tessman Farm Rd.

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Brooklyn Park MN 55445

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Are you looking for an opportunity to grow your career in an environment that values your unique talents, and will help you succeed? Look no further! Tradition, a Transforming Age community located in Brooklyn Park, MN , is dedicated to the growth and success of our incredible team! We offer great pay, work/life balance, and excellent benefits including Medical, Dental, Vision Care and Retirement for our full-time team members, as well as Generous Paid Time Off and other unique perks for full-time and part-time team members! Come learn more about us at https://transformingage.org/community/tradition/ , and find your happy place here!

This role pays between $70,000 to $75,000 DOE

Our Director of Culinary Services:

• Develops and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all customers.
• Develops, monitors and maintains effective staffing and retention plans.
• Provides leadership, training and development for staff.
• Researches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure.
• Develops and meets/exceeds established budgetary, financial guidelines.
• Maintains appropriate records and participates in the research, preparation and writing of the department budget.
• Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.
• Exhibits cooking standards of speed, accuracy, and efficiency.
• Ensures professional, trained, properly uniformed, and talented staff.
• Adheres to food quality, appearance, and presentation standards at all times.
• Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.
• Adheres to all equipment and maintenance guidelines.
• Engages on approved purveyor/vendors through established accounts.
• Promotes the Mission, Vision and Values of Transforming Age in all areas of responsibility.

What you need to succeed: 

• High school diploma or equivalent. Culinary degree preferred.
• Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment.
• Minimum of three years’ experience of administration and management of food service systems. Senior living community experience preferred.
• The ability to speak, read and comprehend the English language
• Menu planning, food preparation and production.
• Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.
• Knowledge of management, marketing, finance and accounting.
• Able to meet budgets and control costs.
• Capable of administering employee incentive, retention and training programs
• Proficiency with Microsoft Office Suite products
• Strong communication skills (oral and written)
• Demonstrated leadership and interpersonal skills
• Demonstrated conflict resolution skills
• Demonstrated business competence (management, marketing, finance and accounting)
• Exemplify creative, exciting food, menu planning production and skills
• Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license

 

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

• Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment.
• Minimum of three years’ experience of administration and management of food service systems. Senior living community experience preferred.

 

Physical Requirements

• Doctor’s statement verifying free from communicable disease
• Exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.