Atria Senior Living

  • Divisional Director of Culinary Services - Atria Senior Living

    Job Locations USA-MA-Boston Metro
    Category
    Culinary - Food Services
    Community Name
    Atria Senior Living
    Requisition ID
    2018-66828
  • Overview

    Atria Senior Living is a leading operator of independent living, assisted living, supportive living, and memory care communities in 190 locations in 27 states and seven Canadian provinces. We are the residence of choice for more than 21,000 seniors, and the workplace of choice for more than 14,600 employees. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them continue making a difference in our world. 

     

    Atria is an equal opportunity employer.  Atria provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, age, national origin, disability, veteran status, or any other classification protected by applicable law.  Atria also does not condone or tolerate an atmosphere of intimidation or harassment based on these protected classifications.  We require the cooperation of all employees in maintaining a discrimination-free and harassment-free work environment.

    Responsibilities

    Responsible for providing leadership, support and guidance to the culinary services staff in an assigned number of Atria Communities.  

     

    Customer Service:

    • Work directly with the culinary and wait staff to make necessary changes and/or adjustments to the program to meet the needs of the community as a whole.
    • Work with the Director of Culinary Services in the training and development of the restaurant manager so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.
    • Conduct regular wait staff training sessions on proper service in the restaurant. Training should include order taking and table service, restaurant first impressions, staff appearance, and dining enhancement programs.
    • Meet with residents and family members to understand their level of customer satisfaction.
    • Attend Food for Thought Meetings with the Director of Culinary Services. Work with and train the Director of Culinary Services on creating an agenda for the meeting, the proper way to conduct the meeting, and follow up on issues/concerns discussed during the meeting.
    • Maintain open communication lines with the Regional Staff and Department Heads in each assigned community.
    • Work with the Director of Culinary Services and front line staff to obtain and maintain customer bi-annual satisfaction levels at or above designated satisfaction scores.
    • Ensure that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents’ and/or guests’ expectations.
    • Work side by side with the back of house staff as needed to ensure that all food is prepared and served according to company expectations and resident preferences.
    • Responsible for the successful roll out and implementation of company initiatives and Art of Atria Dining Programs.

     

    Quality Enhancement:

    • Train and uphold Quality Enhancement standards at all times at assigned communities.
    • Conduct regular announced and unannounced Quality Enhancement audits of the kitchens and dining venues.
    • Share the Quality Enhancement audit results with the community and help to create a plan of correction.
    • Assist with the development of community specific cleaning schedules to ensure that the kitchen, restaurants, and additional dining venues are maintained at the highest level of cleanliness.
    • Ensure that all food is prepared, stored, and served according to Serve Safe Standards as well as state and/or local health code requirements.
    • Partner with the Quality Enhancement Directors to create Plans of Correction after food and dining scores fall below assigned scores in the Quality Enhancement audit.
    • Ensure that state specific standards are maintained at all times. Work closely with the Director of Culinary Services to review state guidelines and regulations and to implement policies and procedures so that regulations are met at all times.

     

    Leadership:

    • Work with the recruiting department and the Executive Director to interview potential staff for the food and dining department.
    • Oversee the successful on boarding, training and professional development opportunities of new Directors of Culinary Services.
    • Work with the Executive Director to mentor, train, provide performance appraisal information, and if necessary help create performance improvement plans for Directors of Culinary Services.
    • During each community visit, provide coaching and training for staff in the kitchen or restaurant areas.
    • Assist the Director of Culinary Services with back and front of the house operations as needed.
    • Assist with planning, preparation and execution of special events, banquets, and theme meals.
    • Review employee satisfaction results with the Director of Culinary Services and front line staff. Assist the Director of Culinary Services when needed to improve and maintain Employee Satisfaction scores at or above assigned levels.

     

    Communication:

    • Provide written documentation to the Director of Culinary Services summarizing all community visits. The report should serve as a “map” for the Director of Culinary Services to understand how to get to the next phase of the program.      
    • Hold regular meetings and/or conference calls with the Directors of Culinary Services in the region to discuss new programs, practices, or general information that will help the Directors run a strong food and dining program.
    • Partner closely with the Regional team and Regional Vice President to ensure that each community in the region is operating at their optimal performance level.
    • Conduct pre-meal stand up in the kitchen prior to meal service in the absence of the Director of Culinary Services and/or Chef.
    • Attend resident food for thought meetings – may lead meeting in the absence of the Director of Culinary Services and/or Chef.
    • Attend and participate in monthly department meetings and in-services.

     

    Fiscal Responsibilities:

    • Adhere to monthly and annual budgets for the Culinary Services Department.
    • Work closely with the Regional Vice President, Executive Director, and Director of Culinary Services to ensure that the budgets for labor, food, supplies, and capital equipment are maintained according to resident census.
    • Partner with the Director of Culinary Services/Chef in the planning and development of menus based on resident likes and dislikes as well as monthly budgets.
    • Help ensure that all staff use and maintain equipment properly to avoid damage and costly repairs.
    • Make recommendations for the purchase and/or replacement of capital equipment, small wares, uniforms, and other Culinary Services equipment and supply needs. Work with the Director of Culinary Services to maintain the appropriate inventory of small wares and table ware.
    • Ensure that company purchasing standards are maintained and that appropriate vendors are used at all times.
    • Work with assigned communities to maintain strong and positive relationships with all vendors.

     

    Marketing and Public Relations

    • Work closely with the Regional Vice President, Regional Sales Director, and community staff to market the community via “Taste of Atria – Road Shows” and “Signature Items”.
    • Ensure that the Director of Culinary Services/Chef understands company expectations and first impression program requirements.

     

    May perform other duties as assigned or requested.

    Qualifications

    • Five (5) or more years of Culinary Experience in the hospitality industry with multi-site experience.
    • High School Diploma or General Education Degree (GED).
    • Serve Safe Certified – Instructor’s license preferred.
    • Basic Computer skills – Microsoft Word and Excel.
    • Position requires driving responsibilities (may use Company provided vehicle and/or personal vehicle).
    • Will be required to travel up to 85% of time on behalf of Company. Travel time is subject to change based on business needs.
    • Position requires driving responsibilities (may use Company provided vehicle and/or personal vehicle).
    • Must possess a valid driver’s license.
    • Must satisfactorily meet and be in compliance with Atria motor vehicle policy standards.

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