Food & Beverage Director
Phoenix Senior Living, Charlotte, North Carolina, United States, 28245
Description
Legacy Heights is seeking a Food and Beverage Director to join their team!
The Food and Beverage Director reports directly to the Executive Director.
PURPOSE Culinary | Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. Responsibilities include procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management, labor costs, supervising and training team members, ensuring safe food handling to prevent food‑borne illness, sanitation, accurate record keeping, inventory and rotation of products, and regulatory compliance.
Principle Duties And Responsibilities Culinary | Executive Chef Resident Care
Refers to the Resident Profile and diet orders for every new resident.
Understands the recognition of resident changes in condition and takes appropriate action.
Conducts routine cooking demonstrations in accordance with the Phoenix philosophy, incorporating all elements of wellness into resident care and services.
Sales
Assists the Community Engagement Director and Executive Director in communicating with prospective residents and family members about Phoenix’s philosophy of personalizing services and incorporating all dimensions of wellness.
Partners with the Community Engagement Director and POC to create menus for professional and community events.
Preparation / Food Service
Completes production sheets one week prior to service.
Utilizes production worksheets to control quality of foods prepared and completed before placing food orders for the next week.
Adheres to menu and recipes as outlined in the Phoenix Menu Program.
Ensures all food in the Bistro and other common areas is fresh, covered, labeled and dated as applicable.
Ensures that all meals are prepared in accordance with Phoenix standards and served on time.
Requirements Education / Experience / Licensure - Certification Culinary | Executive Chef
Graduate of a culinary institute is preferred.
Possess a current Food Services Sanitation Certificate.
Possess knowledge of nutrition and therapeutic diets.
2–3 years’ experience as a chef/cook.
Demonstrated leadership capabilities, able to direct the work of others.
Knowledge and experience in assisted‑living industry preferred.
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The Food and Beverage Director reports directly to the Executive Director.
PURPOSE Culinary | Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. Responsibilities include procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management, labor costs, supervising and training team members, ensuring safe food handling to prevent food‑borne illness, sanitation, accurate record keeping, inventory and rotation of products, and regulatory compliance.
Principle Duties And Responsibilities Culinary | Executive Chef Resident Care
Refers to the Resident Profile and diet orders for every new resident.
Understands the recognition of resident changes in condition and takes appropriate action.
Conducts routine cooking demonstrations in accordance with the Phoenix philosophy, incorporating all elements of wellness into resident care and services.
Sales
Assists the Community Engagement Director and Executive Director in communicating with prospective residents and family members about Phoenix’s philosophy of personalizing services and incorporating all dimensions of wellness.
Partners with the Community Engagement Director and POC to create menus for professional and community events.
Preparation / Food Service
Completes production sheets one week prior to service.
Utilizes production worksheets to control quality of foods prepared and completed before placing food orders for the next week.
Adheres to menu and recipes as outlined in the Phoenix Menu Program.
Ensures all food in the Bistro and other common areas is fresh, covered, labeled and dated as applicable.
Ensures that all meals are prepared in accordance with Phoenix standards and served on time.
Requirements Education / Experience / Licensure - Certification Culinary | Executive Chef
Graduate of a culinary institute is preferred.
Possess a current Food Services Sanitation Certificate.
Possess knowledge of nutrition and therapeutic diets.
2–3 years’ experience as a chef/cook.
Demonstrated leadership capabilities, able to direct the work of others.
Knowledge and experience in assisted‑living industry preferred.
#J-18808-Ljbffr