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Form of workTerraBella Senior Living is the proud operator of more than 30 plus, amenity-, care- and lifestyle-focused communities located throughout the Carolinas, Virginia, Kentucky, Georgia, and Tennessee. TerraBella communities together account for more than 2200 units and span a full spectrum of senior living and care options, including Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care.
The Applicant must live in the TerraBella region.
TerraBella Senior Living is hiring a Culinary Specialist to help support its communities.
The Culinary Specialist is a corporate role assigned to supplement a community Director of Culinary Services (DCS) or assume the role if the position is vacant. The position is responsible for the overall operation of a Community’s Culinary Services Department and for meeting or exceeding its hospitality and service standards. This position may be assigned to assist with the recruiting and training of Culinary Directors. The Culinary Specialist may periodically be assigned to work on corporate initiatives.
Responsibilities:
100% travel from Monday to Friday is required.
Must live in the in the Region. (TN, KY, VA, NC, SC, GA)
Ability to work in the US.
This position will require travel to all southeast states.
Help lead and inspire our kitchen team with the Executive Director.
Trains community culinary staff on corporate food services policies, programs, and systems.
Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
In the absence of a community DCS or Executive Chef, responsible for daily meal preparation and overall kitchen management.
Assists Corporate Team with projects and initiatives as assigned.
Along with community culinary team, creates menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield and portion sizes for proteins.
Monitors the quality and consistency of the food to include food temperatures, portion control, flavor, texture, and plate presentation, and makes necessary adjustments to ensure quality according to established standards.
Ensuring all special dietary needs are met and preparing texture modified food as directed.
Works alongside culinary team members while preparing, portioning, and garnishing foods to ensure that recipes are being followed properly.
Ensure the kitchen and all equipment are thoroughly cleaned and maintained.
In the absence of the Director of Culinary or Executive Chef creates menus.
When appropriate, interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service.
In the absence of the Director of Culinary or Executive Chef, orders food, beverages, and chemical supplies for the kitchen; receives and validates all food deliveries against order form.
Establishes and maintains an accurate system for the tracking of meals served.
Inventories food items weekly. Inventories are submitted to the controller monthly.
Conducts regular Quality Assurance Audits.
Practices safe and sanitary food handling.
Practices all safety and loss prevention procedures.
Ensuring compliance with all record keeping food safety and risk management requirements
Monitors and corrects safety and sanitation procedures in the kitchen.
Standardizes recipes and tests new products in meal service.
Initiates corrective action when food services costs deviate from the budget.
Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
Assists other departments to ensure an organized and uniform system of services to residents.
Evaluates and recommends to the Corporate Director of Culinary Services any equipment purchases necessary for menu execution.
When directed to do so interviews BOH/FOH candidates and assesses suitability.
Other duties as assigned by the Supervisor.
** SUPERVISORY RESPONSIBILITIES**
- Provides guidance to community Executive Directors and Directors of Culinary Service and others as assigned to assure delivery of consistently high-quality service to residents. Fulfills supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Provides feedback to Executive Directors regarding the state of culinary operations, effectiveness of the onsite team, regulatory compliance, and equipment assessments, etc.
- Have the ability and willingness to develop and motivate team members to embrace culinary innovations.
Qualifications:
- A degree in Culinary Arts or Hospitality Management is recommended.
- Minimum 10 years of management experience in a high-volume food service environment
- Thorough experience with hot and cold food preparation
- Maintains a current ServSafe Certificate
- A demonstrated ability to stay current with new culinary trends.
- Has a passion for food and beverage innovation
Benefits:
In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package.
Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies.
EOE D/V
