AgeWell Solvere Living
Food and Beverage Director (Dining Services Director/Executive Chef)
AgeWell Solvere Living, Tarpon Springs, Florida, United States, 34869
Overview
Food and Beverage Director (Dining Services Director/Executive Chef)
at Addington Place East Lake, Tarpon Springs, FL. This role leads the dining program for a senior living community, bringing culinary expertise and leadership to enhance residents’ dining experiences. What You’ll Do
Oversee all aspects of the dining program, including menu planning, food preparation, and service Lead, coach, and schedule kitchen and dining team members to deliver outstanding hospitality Manage budgets, inventory, and ordering to maintain cost-effective operations Ensure compliance with all health, safety, and sanitation standards Collaborate with other department leaders to create memorable events and resident experiences What We’re Looking For
Proven experience managing food & beverage operations—senior living, hospitality, or restaurant management preferred Strong leadership and team-building skills Excellent understanding of food safety regulations and kitchen operations Creativity and passion for exceptional dining and presentation Ability to balance budgets and control costs without compromising quality Why You’ll Love Working With Us
A warm, supportive environment where your work makes a daily difference Competitive pay and comprehensive benefits Opportunities for growth and professional development The chance to create meaningful experiences for residents and their families Purpose
The Food & Beverage Director has overall responsibility for the daily operations of the culinary services department. This position performs duties in a professional manner, in compliance with Community policies & procedures, and ensures high-quality culinary experiences for Residents. The Director prepares and services meals safely and in accordance with dietary standards and Community food-related policies. The role may also be called upon to create, price, and execute menus for Community and private Resident events. Responsibilities
Responsible for the overall financial and operational functions related to dining room service and culinary operations Creates and plans weekly menus for IL Communities; follows Dietitian-approved menus for AL and MC communities Ensures compliance with federal, state, and local sanitation regulations Maintains cleanliness and sanitation of all work areas Conducts routine safety and sanitation inspections and communicates action items to leadership Demonstrates attention to detail regarding food quality, presentation, and dining room standards Develops and maintains food service quality objectives and standards Maintains positive working relationships with Community administrative teams and networks with other communities Prepares monthly food service reports and maintains food and supply expenses to budget Places orders for food and supplies through authorized vendors and completes inventories prior to ordering Plans, develops, organizes, implements, evaluates, and directs operations in food and beverage services Reports to the Executive Director on operations and maintains daily temperature logs for kitchen equipment Ensures the kitchen is clean and safe and that high-quality safety and sanitation standards are met Supports catering and events for Community programs and authorized private Resident affairs Follows all emergency procedures and safety policies Ensures a reliable 72-hour emergency food and water supply per regulations Maintains confidentiality of resident information and protects resident rights Manages staffing and labor costs, including overtime; recruits, orients, trains, and evaluates culinary staff Oversees the culinary services calendar with regard to holidays and special events Performs other duties as deemed necessary and appropriate Qualifications
Degree in Culinary Arts preferred 3 to 5 years’ experience in food production/management Serve Safe certification or ability to become certified within 90 days of hire Knowledge of food preparation procedures, dining room service etiquette, and Health Department guidelines Basic Microsoft Office skills and internet familiarity Strong organizational, oral, and written communication skills Self-motivated with ability to work with minimal supervision Results-oriented with customer service focus Proven team player Physically able to bend, reach, push/pull, and lift up to 40–50 pounds; able to stand for extended periods Ability to work in a hot/humid environment and assess food quality by taste and smell
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Food and Beverage Director (Dining Services Director/Executive Chef)
at Addington Place East Lake, Tarpon Springs, FL. This role leads the dining program for a senior living community, bringing culinary expertise and leadership to enhance residents’ dining experiences. What You’ll Do
Oversee all aspects of the dining program, including menu planning, food preparation, and service Lead, coach, and schedule kitchen and dining team members to deliver outstanding hospitality Manage budgets, inventory, and ordering to maintain cost-effective operations Ensure compliance with all health, safety, and sanitation standards Collaborate with other department leaders to create memorable events and resident experiences What We’re Looking For
Proven experience managing food & beverage operations—senior living, hospitality, or restaurant management preferred Strong leadership and team-building skills Excellent understanding of food safety regulations and kitchen operations Creativity and passion for exceptional dining and presentation Ability to balance budgets and control costs without compromising quality Why You’ll Love Working With Us
A warm, supportive environment where your work makes a daily difference Competitive pay and comprehensive benefits Opportunities for growth and professional development The chance to create meaningful experiences for residents and their families Purpose
The Food & Beverage Director has overall responsibility for the daily operations of the culinary services department. This position performs duties in a professional manner, in compliance with Community policies & procedures, and ensures high-quality culinary experiences for Residents. The Director prepares and services meals safely and in accordance with dietary standards and Community food-related policies. The role may also be called upon to create, price, and execute menus for Community and private Resident events. Responsibilities
Responsible for the overall financial and operational functions related to dining room service and culinary operations Creates and plans weekly menus for IL Communities; follows Dietitian-approved menus for AL and MC communities Ensures compliance with federal, state, and local sanitation regulations Maintains cleanliness and sanitation of all work areas Conducts routine safety and sanitation inspections and communicates action items to leadership Demonstrates attention to detail regarding food quality, presentation, and dining room standards Develops and maintains food service quality objectives and standards Maintains positive working relationships with Community administrative teams and networks with other communities Prepares monthly food service reports and maintains food and supply expenses to budget Places orders for food and supplies through authorized vendors and completes inventories prior to ordering Plans, develops, organizes, implements, evaluates, and directs operations in food and beverage services Reports to the Executive Director on operations and maintains daily temperature logs for kitchen equipment Ensures the kitchen is clean and safe and that high-quality safety and sanitation standards are met Supports catering and events for Community programs and authorized private Resident affairs Follows all emergency procedures and safety policies Ensures a reliable 72-hour emergency food and water supply per regulations Maintains confidentiality of resident information and protects resident rights Manages staffing and labor costs, including overtime; recruits, orients, trains, and evaluates culinary staff Oversees the culinary services calendar with regard to holidays and special events Performs other duties as deemed necessary and appropriate Qualifications
Degree in Culinary Arts preferred 3 to 5 years’ experience in food production/management Serve Safe certification or ability to become certified within 90 days of hire Knowledge of food preparation procedures, dining room service etiquette, and Health Department guidelines Basic Microsoft Office skills and internet familiarity Strong organizational, oral, and written communication skills Self-motivated with ability to work with minimal supervision Results-oriented with customer service focus Proven team player Physically able to bend, reach, push/pull, and lift up to 40–50 pounds; able to stand for extended periods Ability to work in a hot/humid environment and assess food quality by taste and smell
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