Position Summary:

Ensures the food service provided for the all communities meets and/or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations.

Essential Functions:

Design, plan, and implement standards, policies, and programs that positively impact the day to day operations of the kitchens and dining venues as needed.

• Solicit resident and employee feedback with regard to      customer service standards and programming as well as food quality and presentation.
• Maintains a quality assurance program that guarantees residents receive fresh,      flavorful, well-prepared meals, served promptly and politely.
• Is knowledgeable of all menus and descriptions.
• Provides supervision for special functions.
• Provides on-going training to kitchen and service personnel at communities to      ensure that standards, policies, and programs are executed effectively.
• Ensures that all food and beverages are stored, handled and prepared under safe      sanitary conditions as set forth by the company and the local, state and      county health departments.
• Assures all department training standards are met and up to date.
• Demonstrate      professional and service oriented behavior at all times.
• Consistently-work-toward-continuous      improvement.
• Plans      menus in accordance with the community policies and procedures, and      incorporates a variety of nutritional foods and foods in season.
• Develops      recipes and costing documentation associated with all menus offered.
• Works      with vendors on the creation and maintenance of order guide and regulates      pricing for cost effectiveness.
• Continues      to look for ways to improve and/or enhance the quality of the food service      provided.
• Trains      kitchen and dining associates in accordance with nutritional guidelines,      regulations, and residents’ individual prescribed diets and food      preferences.
• Ensures      that food is prepared and served in an appetizing and appealing manner
• Ensures      that food is delivered on time and correctly.
• Visits      with the residents at each meal when able to ensure quality of service.      Ensures that all concerns will be addressed.
• Prepares      food and coordinates food services for special community events when      requested.
• Ensures      that communities are maintaining a clean, organized and safe kitchen      environment across all dining venues.
• Ensures      proper storage and handling of food in accordance with infection control      standards.
• Participates      in the recruitment and hiring of directors of hospitality.
• Participates      in training of all associates, including food service associates, in      safety issues, emergency situations, infection control and safe practices.
• Ensures      that all hospitality associates abide by sanitation and safety regulations      and perform their duties as required and expected.
• Conduct      regular performance appraisals with directors of hospitality. 
• Assume      the lead on all VIP, Special Events and Grand Opening Celebrations.

Non-Essential Functions:

• Orders all kitchen supplies for new developments.
• Employs      appropriate loss prevention procedures.
• Ensures      all Culinary and Dining Services employees adhere to the grooming and      uniform policies.
• Works      with appropriate staff to coordinate special events.
• Performs      all duties in adherence to Harbor Retirement Associates standards.
• Strives      to maintain a safe working environment through the prevention of      accidents, the preservation of equipment, and the achievement of safe      working practices.
• Maintains      a positive and professional demeanor toward all associates, residents,      visitors and co­workers.
• Performs      other duties as assigned.
• Leads      by example exhibiting the CORE Values through servant      leadership
• Encourages      teamwork and promotes company philosophy
• Completes      all required courses in adherence with HRA University
• Is      prompt and able to perform the required duties of the position on a      regular, predictable basis
• Becomes      familiar and understands how to report a missing person using the Safe      Return program or equivalent
• All      associates are responsible for maintaining a safe and secure environment      for all community residents

Qualifications/Skills/Educational Requirements:

• Associates or Bachelor’s degree in culinary arts preferred.
• Minimum      of eight years’ experience as a professional chef.
• Minimum      of five years’ experience as a department head.
• Current      food service sanitation certificate.
• Experience      with Microsoft Office and Outlook software preferred.
• Able      to communicate effectively with all levels of management, associates,      residents, family members, and outside contacts.
• Knowledge      of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA      regulations.
• Knowledge      of state food-handling and kitchen regulations.
• Able      to make independent decisions.
• Able      to seek out new methods and willing to incorporate them into existing      practices when applicable.
• Must      possess a passion to work with and around senior citizens.
• Must      be able to travel 75-85% of the time.
• Must      have experience in menu development
• Must      be able to creative/oversight of SOPs for BOH and Hospitality in general.