The Bristal Assisted Living
Director of Food Service
The Bristal Assisted Living, East Northport, New York, United States, 11731
Overview
Executive Chef – Tuesday to Saturday: Times vary based on needs of building. At the present time we are seeking a talented, creative and experienced Food Service Director/Working Executive Chef to manage the very busy and fast paced food services area within our Bristal Assisted Living at East Northport, NY. This role is a day shift and provides excellent hours for work life balance. Responsibilities
Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensure the most current Resident Dietary Master list is posted and review highlighted changes to residents. Prepare all menus and ensure implementation after approval by a VP and Regional Director of Food and Beverage. Keep records of all menus and substitutions for regulatory compliance. Control department resources through planning, utilization, evaluation and data analysis. Develop quality standards for food, equipment and service, and evaluation systems to determine department effectiveness. Ensure ongoing training and motivation of dietary staff. Plan and coordinate all department activities; plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service by regularly walking through the dining room and engaging with Residents; promote meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop written and posted work assignments for all dietary service personnel. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices and manage costs to maintain budget targets. Check receipts of orders and invoices; approve statements for payment. Record weekly menus for all diets; note and initial any changes. Conduct inventory and maintain records on a weekly and monthly basis, including average food cost per meal and supply cost per meal. Oversee hiring, training and supervision of staff; oversee kitchen cleaning and maintenance procedures; ensure compliance with Department Health Code and standards. Represent the department on committees and participate with administration in preparing operating and capital budgets. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operate within that budget. Prepare meals as necessary and perform other duties as assigned by the Executive Director. Qualifications
Must have a degree in Culinary, Food Service Administration or Institutional Management preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) years of experience in food service supervision is required, with a minimum of two (2) years in institutional, restaurant, senior living or hospital settings preferred. Benefits
401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Tution reimbursement Vision insurance
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Executive Chef – Tuesday to Saturday: Times vary based on needs of building. At the present time we are seeking a talented, creative and experienced Food Service Director/Working Executive Chef to manage the very busy and fast paced food services area within our Bristal Assisted Living at East Northport, NY. This role is a day shift and provides excellent hours for work life balance. Responsibilities
Develop goals and objectives for the department. Maintain policies and procedures to obtain these stated goals and objectives. Prepare and manage the department budget and production of profit and loss statement. Ensure the most current Resident Dietary Master list is posted and review highlighted changes to residents. Prepare all menus and ensure implementation after approval by a VP and Regional Director of Food and Beverage. Keep records of all menus and substitutions for regulatory compliance. Control department resources through planning, utilization, evaluation and data analysis. Develop quality standards for food, equipment and service, and evaluation systems to determine department effectiveness. Ensure ongoing training and motivation of dietary staff. Plan and coordinate all department activities; plan and implement food service systems, including department layout and equipment requirements. Maintain effective communication with departmental personnel, other departments, administration and the public. Ensure all Residents are satisfied with the food service by regularly walking through the dining room and engaging with Residents; promote meal specials. Schedule staff to ensure sufficient coverage for kitchen and dining room. Develop written and posted work assignments for all dietary service personnel. Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training. Purchase food and supplies using competitive purchasing practices and manage costs to maintain budget targets. Check receipts of orders and invoices; approve statements for payment. Record weekly menus for all diets; note and initial any changes. Conduct inventory and maintain records on a weekly and monthly basis, including average food cost per meal and supply cost per meal. Oversee hiring, training and supervision of staff; oversee kitchen cleaning and maintenance procedures; ensure compliance with Department Health Code and standards. Represent the department on committees and participate with administration in preparing operating and capital budgets. Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director. Prepare an annual budget and operate within that budget. Prepare meals as necessary and perform other duties as assigned by the Executive Director. Qualifications
Must have a degree in Culinary, Food Service Administration or Institutional Management preferred. The Food Service Sanitation course must have been completed. Minimum of four (4) years of experience in food service supervision is required, with a minimum of two (2) years in institutional, restaurant, senior living or hospital settings preferred. Benefits
401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Tution reimbursement Vision insurance
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