Forefront Healthcare is looking for a passionate leader to join our team! We have an exciting opportunity for a Director of Culinary a beautiful senior living community in Stoughton, WI. Certified Dietary Manager (CDM) is preferred!
Shift Hours: 830am-5pm
We are looking for a professional leadership presence along with a strong food/culinary background. You will be excited to lead this culinary program by bringing your excellent business acumen and fresh ideas!
This is a hands-on role that will work to direct and motivate the culinary team to create a culture of excellence!
Summary/Objective
The Director of Culinary is responsible for leading the innovative development of all culinary, wellness, and retail systems, recipes, and menus, and related product development and promotions within the existing brand. He/she will ensure compliance with culinary standards in all facility dining operations across business lines including corporate and hospital dining.
The Director of Culinary provides overall planning for, direction to, and control of menus and recipes to achieve operating and financial goals, and enhance food quality and presentation. Responsibilities will include retail service,
Will actively participate in new business surveys, proforma development, and presentations. He/she will assist in the processing of research data, cost analysis, development of recipes and menus, (including sourcing materials), and development and execution of all culinary training programs and materials.
The Director of Culinary will act as the expert for all culinary services and make recommendations for our culinary strategy. Additionally, he/she will monitor, research, and report on all competitors' activities, and be responsible for providing leadership in strategic planning, development, and execution of food marketing plans, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.
Through regular contact, active listening, and timely addressing of any issues, concerns, or problems, he/she will establish and maintain effective communication with the Registered Dietitians and the Supply Chain department.
This person will be charged with developing excellent working relationships with clients and providing effective training, leadership, and management with all facility staff as he/she understands that achievement of goals and high standards must be a joint effort in our complex and demanding business environment.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Assists in implementing company retail programs in existing and new retail service locations across all lines of business
Directs culinary development and training
Participates in new business sales surveys, proforma development, and presentations
Development and implementation of menus and merchandising standards
Train, monitor, evaluate, and act on unit performance in all culinary areas
Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups
Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
Leads the design process of all internal recipes and menu prototype development
Monitors market trends and identifies appropriate target markets
Guides product and service offering through the product life cycle
Innovation of new product and program development
Manage the portfolio of products within the signature recipes
We are an Equal Opportunity Employer
Job Type: Full-time
Benefits
401(k)
Dental Insurance
Disability insurance
Employee assistance program
Health insurance
Life insurance
Paid time off
Vision insurance
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Business Consulting and Services
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