Corporate Director of Culinary Services

Corporate Director of Culinary Services

Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life.

Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider.  We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment.  As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Corporate Director of Culinary Services to become part of our family.  We invite you to take your first step toward a rewarding career with us!

What we offer:

• Competitive wages
• Flexible shifts
• Paid training & uniforms
• Growth opportunities
• Bonus & incentive programs
• Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees

Primary Responsibilities

• Is responsible for the overall financial and operational responsibility for culinary operations
• Performs duties in compliance with established company policies and procedures and operates in a professional manner.
• Creates, plans, implements weekly menus within the community
• Demonstrates ability to set priorities and complete assignments in a timely manner while managing multiple duties and responsibilities.
• Ensures compliance with federal, state, and local sanitation regulations
• Create and monitors overall sanitation program and cleanliness of all work areas
• Ensures the department follows all policies and procedures, is adequately staffed and the highest quality standards are met.
• Ensures the residents are provided a high-quality dining experience.
• Conducts routine safety inspections of dining room, food storage areas, chemical storage areas, and food receiving area. Communicates "action items" to Environmental Services Director and Executive Director
• Demonstrates attention to detail and coaching to Culinary Service Directors with regard to food quality, presentation, and dining room environmental standards
• Develops and maintains quality, objective, and standards
• Meets with Culinary Services Directors on a monthly basis and reports minutes and action items to the Vice President of Operations & Compliance
• Develops and maintains a good working relationship with administration and inter-department personnel, as well as all communities to assure that the services offered can be properly maintained to meet the needs of the residents.
• Reviews all monthly food service reports i.e.: Board of Health
• Oversees maintenance of food and supply expenses to budget or forecast
• Monitors compliance of orders for food and supplies through authorized vendors
• Plans, develops, organizes, implements, evaluates, and directs the operations in food and beverage services
• Demonstrates ability to set priorities and complete assignments in a timely manner while managing multiple duties and responsibilities.
• Effectively prioritizes time-management skills and can multi-task multiple priorities; collaborates with others to execute MSL initiatives.
• Assists in the recruitment, selection, training, and development of an individual new in their role at all communities. Develops and provides leadership opportunities to enable professional growth and development. Plans for succession.
• Demonstrates the ability to be innovative and creative and have patience, high energy, and resourcefulness in problem-solving.
• May assume responsibility in any of the communities during the absence or vacancy of an individual in that position for a designated period of time.
• Supporting of acquisitions and development as requested; some travel may be required during this time.

Education/Experience/Licensure/Certification

• Degree in Culinary Arts preferred
• 3 to 5 years previous experience in food production/management
• Must have a Serve Safe certification or become certified within 90 days of hire date
• Must have basic knowledge of food preparation procedures, proper dining room service etiquette as well as related Health Department regulations and guidelines pertaining to food service operations