Director of Culinary
Anthology Senior Living of Novi, located at 42400 W. Twelve Mile Rd. Novi, MI, is adding a Director of Culinary to its team to support the delivery and execution of quality food service to residents and guests.
This role will join a supportive and high-performing team with the aim of redefining senior living and delivering top level results. The Director of Culinary will primarily manage Culinary program staff, plan and order for regional menus and specials, adhere to proper food safety and sanitation measures, and ensure high levels of quality and service in every part of the department.
Reports to: Executive Director
FLSA Status: Full-Time, Exempt
The ideal candidate is a natural in the kitchen, a people person at their core, and is excited by serving seniors. As a self-starter and forward-thinker the Director, Culinary must have a pulse on the needs of their community residents and have a knack for planning and executing a quality culinary program while still adhering to the community’s financial goals.
Be a key member and contributor of the Anthology team by successfully:
- Coordinate with Business Office Director to post open positions, schedule interviews, and make hiring decisions in conjunction with Executive Director.
- Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
- Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
- Deliver coaching, motivation, and performance improvement plans on an as-needed basis to Culinary team members.
- Communicate with team members any pertinent information regarding the company, building, and residents.
- Develop and maintain schedules for both front of house and back of house team members. Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
- Menu Planning
- Consult with National Director of Culinary and community chefs and cooks to develop and maintain a pleasing and nutritious menu.
- Conduct monthly Chef meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
- Cost out menu options to ensure expected budget is met.
- Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
- Budget Management
- Understand all aspects of the Culinary operating and staffing budget and ensure that financial goals are met.
- Complete monthly spend down report and meet with Executive Director weekly to update them on departmental spend and events.
- During budget season, assist Executive Director in planning next year expenditures in staffing and non-labor expenses. In addition, create 5-year capital expense forecast to monitor kitchen equipment needs.
- Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
- Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
- Partner with National Director of Culinary Services and other Directors of Culinary to improve operations, reduce costs, and obtain new programming ideas.
- Work a variety of shifts on an as-needed basis. Must be willing and able to cook and serve shifts to ensure staffing needs are met. Routinely work different shifts for quality control, including breakfast, lunch, and dinner. A minimum of 1 weekend per month is required.
- Consult with Director of Engagement, Director of Sales & Marketing, and Director of Virtue to determine ways in which Culinary can elevate services in their functional areas of the community.
Your Track Record
- College degree in food service or hospitality management is preferred.
- A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers. Experience to include management of food inventories and budgets.
- Experience in senior living or healthcare a plus
- Current ServSafe Certification preferred. Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
- Good understanding of Excel and online food service ordering platforms.
- A strong communicator and proven manager who can work with a wide range and number of team members.
- Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.
Your Working Conditions
- Position requires the ability to stand, walk, sit, use hands and fingers to handle and feel, reach with arms and hands, climb or balance, and stoop, kneel, crouch, and crawl
- Must be able to taste and smell
- Ability to lift up to 50 lbs
- “No job too small” mentality, with a naturally innovative and creative nature
- Requires interaction with co-workers, residents, and vendors
- Occasional weekend or evening work if needed to ensure shift coverage
- Possible exposure to communicable diseases and infections
- Exposure to latex
- Possible exposure to blood-borne pathogens
- Possible exposure to various drugs, chemicals, infectious, or biological hazards
- Subject to injury from falls, burns, odors, or cuts from equipment
- May require occasional regional travel
Full Time Benefits*:
- Benefits eligibility starting 1st of the month following hire date for *Full Time employees!
- Robust benefits plan offerings including: Medical (PPO and HSA plans available), Dental, Vision, Critical Illness, Accident Insurance, HSA, FSA, Voluntary Life Insurance, Protection Pack
- Employer paid: Short Term Disability, Long Term Disability, Life Insurance, Employee Assistance Program
- 401(k) plan with employer match
- Generous Paid Time Off and Paid Holidays