Atria Management Company
Assistant Director Culinary Services
Atria Management Company, Stamford, Connecticut, United States, 06925
Responsibilities
Plans, organizes and directs the kitchen and dining room in the absence of the Director of Culinary Services or Restaurant Manager. Assists the Director of Culinary Services with the planning, preparation, and execution of meals for residents and guests. Assists with kitchen staff development and training related to meal preparation, food storage, and kitchen sanitation. Ensures all meals are prepared and presented according to Atria standards. Provides high levels of customer service and creates a restaurant-style dining atmosphere. Ensures all food is purchased, stored, prepared and served in compliance with local, state, and federal guidelines. Interviews, hires, coaches, trains and develops staff; conducts staff evaluations and discipline per company guidelines. Creates a strong sense of teamwork and cooperation among all staff. Assists in preparing and coordinating work schedules for staff per budget. Assists in implementing and executing the Art of Atria Dining. Assists with menu planning and development based on resident likes and dislikes, budget, and seasonal options. Maintains kitchen equipment in good working condition. Maintains adequate amounts of cleaning supplies, small wares, equipment, and food per local and state regulations and employee safety requirements. Adheres to the Atria Quality Enhancement Program. Assists kitchen staff with Pre-Meal stand‑up for all dining and kitchen staff. Plans, prepares, and executes special events, banquets, and theme meals. Acquaints new residents with menus, seating, dining options, and hours as applicable. Performs other duties as needed and/or assigned. Qualifications
High School Diploma or General Education Degree (GED). Culinary degree preferred. Five years cooking experience in the hospitality field. Food handlers permit as required by state law and/or Company standards. Working knowledge of basic kitchen operations and food safety standards. Previous management or team leadership experience necessary. Strong organization and time management skills. Able to manage budgets including food, supplies, and labor. Previous experience in banquets or special event planning. Basic computer skills – Microsoft Word and Excel. Benefits
Paid holidays and PTO. Community employees may receive annual anniversary rewards dependent on classification. Health, dental, vision, and life insurance. Retirement savings plan / 401(k) employer match. Tuition reimbursement (U.S. based communities). Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Administrative Schedule
Tuesday – Saturday. Apply now!
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Plans, organizes and directs the kitchen and dining room in the absence of the Director of Culinary Services or Restaurant Manager. Assists the Director of Culinary Services with the planning, preparation, and execution of meals for residents and guests. Assists with kitchen staff development and training related to meal preparation, food storage, and kitchen sanitation. Ensures all meals are prepared and presented according to Atria standards. Provides high levels of customer service and creates a restaurant-style dining atmosphere. Ensures all food is purchased, stored, prepared and served in compliance with local, state, and federal guidelines. Interviews, hires, coaches, trains and develops staff; conducts staff evaluations and discipline per company guidelines. Creates a strong sense of teamwork and cooperation among all staff. Assists in preparing and coordinating work schedules for staff per budget. Assists in implementing and executing the Art of Atria Dining. Assists with menu planning and development based on resident likes and dislikes, budget, and seasonal options. Maintains kitchen equipment in good working condition. Maintains adequate amounts of cleaning supplies, small wares, equipment, and food per local and state regulations and employee safety requirements. Adheres to the Atria Quality Enhancement Program. Assists kitchen staff with Pre-Meal stand‑up for all dining and kitchen staff. Plans, prepares, and executes special events, banquets, and theme meals. Acquaints new residents with menus, seating, dining options, and hours as applicable. Performs other duties as needed and/or assigned. Qualifications
High School Diploma or General Education Degree (GED). Culinary degree preferred. Five years cooking experience in the hospitality field. Food handlers permit as required by state law and/or Company standards. Working knowledge of basic kitchen operations and food safety standards. Previous management or team leadership experience necessary. Strong organization and time management skills. Able to manage budgets including food, supplies, and labor. Previous experience in banquets or special event planning. Basic computer skills – Microsoft Word and Excel. Benefits
Paid holidays and PTO. Community employees may receive annual anniversary rewards dependent on classification. Health, dental, vision, and life insurance. Retirement savings plan / 401(k) employer match. Tuition reimbursement (U.S. based communities). Seniority level
Mid‑Senior level Employment type
Full‑time Job function
Administrative Schedule
Tuesday – Saturday. Apply now!
#J-18808-Ljbffr