The Regional Culinary Specialist is responsible for providing overall leadership, support, and guidance to the Culinary Services staff in an assigned group of communities. Additionally, the Regional Culinary Specialist maintains culinary operations at a specific community in the absence of Community Culinary Leadership. While working in the community, the Specialist ensures that basic systems and standards have been initiated, kitchen operations are organized, and staff members understand the expectations of their job. By doing this, newly hired Culinary Leaders can have a strong foundation from day one in the community. The Specialist, pending the direction of the National Culinary Director, may be required to assist or lead the on-boarding plan for the new Culinary Leader.
- Manage the community kitchen and provide meal service in the absence of Community Culinary Leadership.
- Evaluate the food program, enhance the culinary knowledge of the staff, ensure culinary procedures are being followed, establish work plans for the kitchen and confirm that assigned communities are 100% compliant with all required guidelines to ensure clean, safe, and sanitary environment.
- Responsible for interviewing, hiring, training, developing, and evaluating assigned staff.
- Ensure food orders are placed following proper ordering process and manage to the community’s food & labor budget.
- Motivate, inspire, train, and coach community team to implement the brand’s dining vision and exceed performance targets.
- Create a culture of service by ensuring community teams understand their business, can deliver superior service, and abide by all company processes, policies, and procedures.
- Serve as a catalyst for integrating process improvements, leading, and championing tactical implementation of enhancements and/or changes. Able to inspire and motivate others to drive improvements.
- Ensure full compliance and effectiveness of the HACCP (Food Safety) program.
- Implement and monitor culinary strategies that enhance profitability for the organization.
- Complete all required reports, logs, and conducts culinary and sanitation evaluations on a regular basis with timely follow-up (ensuring Sarbanes Oxley compliance).
- Travel is extensive and required (up to 100%)
Quality Enhancement/State Inspections:
- Review Quality Enhancement standards with the Culinary Leader(s) and Culinary Services staff and ensure that all systems are in place to maintain or exceed designated Quality Enhancement (QE) scores.
- Train and uphold Quality Enhancement standards at all times at assigned communities.
- Ensure that state specific standards are maintained at all times. Work closely with Culinary Leaders to review state guidelines and regulations and to implement policies and procedures so that regulations are met at all times.
May perform other duties as needed and/or assigned.