Dining Director/Executive Chef

• Creates and follows written recipes and prepares high-quality delicious, quality, and nutritious menu options.

• Develop menus and special meals for residents.

• Maintains dietary staffing and staff development, including but not limited to:

• • Determines staffing requirements necessary to meet the dietary department’s needs.

• • Interview and hire new dietary employees.

• • Trains new staff in the kitchen.

• • Conducts in-person performance review evaluations.

• • Determines merit increases and promotions, in line with budget and community guidelines.

• • Provides termination recommendations and addresses work-related issues and disciplinary actions under the supervision of the Executive Director.

• Manages all aspects of the kitchen including all personnel and each cooking station.

• Ensures costs are allocated to the appropriate GL Codes, and the kitchen budget is in line with Primrose expectations.

• Bachelor’s degree in hospitality or culinary preferred.

• Three to five years of experience from food service operations is required.

• Sanitation Certified (ServSafe) or ability to obtain certification within 30 days of hire.

• High volume production and catering experience is essential.

• Previous experience in menu development.

• Knowledge of budgets, food and labor costs and inventory control.

• Strong organizational, leadership, coaching and training skills.

• Flexible and adaptable to rapidly changing priorities and work demands.

• Must be willing to work a flexible schedule, at times.

To learn more about this position, and more great opportunities, please visit us at: https://primroseretirement.com/primrose-careers-culture/

#Director123