Senior Culinary Operations Manager - Hebrew SeniorLife, Inc.

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that’s uniquely possible. Because here we’re supported to always keep growing. And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week
• A 403b retirement plan open to all employees, including per diems
• Generous paid time off
• On-site health and wellness programming
• Tuition reimbursement and scholarships
• An employee recognition program

Position Summary:

Actively supports and participates in the management of SNF culinary operations. Plays a leading role in the booking, execution and billing of catered functions. Works with the culinary management team and other departments to develop, renovate and refresh restaurant concepts as well as the programs, policies and procedures for the restaurants and banquet functions. Takes ownership of the financial controls pertaining to payroll reporting, OT tracking/control, menu costing and the accounting for food and non-food items. Participates in the month end closing, reconciliation and critique of all catering charges and culinary GL accounts. Creates and edits menus for all restaurant locations in collaboration with the Culinary Director. Serves as a liaison between the culinary department and Residents. Provides oversight and direction for the Cooks on “No. 4 on 3 & Pequit” and plays a leading role in the maintenance and evolution of the concept. Assists with baking, banquet food preparation and expediting as needed. Maintains and creates employee engagement programs. Creates and maintains kitchen administration tools such as par list, prep lists, recipes, and procedures. Keeps current on all local and state codes pertaining to food preparation, sanitation and storage and food allergens. Maintains CDM certification. Manages by HSL Cultural Beliefs.

This position entails: (no more than 2 paragraphs or 10 bullet)

• Collaborates with SNF Culinary Supervisor and Healthcare Staff on the delivery of safe, high quality meals that are appropriate for the diets of SNF Residents. Provides coverage if/when necessary.
• Collaborates with Residents, family, OC and HSL staff to plan and deliver high quality banquet functions.
• Facilitates communication and coordination of banquet functions between the client and culinary staff.
• Functions as the “first call” for banquet preparation, baking and expediting as needed.
• Assists in the development of restaurant and banquet menus. Provides current cost information.
• Utilizes Kronos & Excel to track payroll and OT. Provides timely feedback to department managers.
• Works with Director and Assistant Director of Culinary on month end financial procedures.
• Maintains current food inventory spreadsheet and coordinates bi-annual inventory with managers.
• Monitors spending in food and non-food GL accounts and makes suggestions to contain cost, waste and theft.
• Proactively and flexibly works throughout culinary so as to maximize their effectiveness in the operation.
• Works closely with interdepartmental teams in re-concepting, renovating and refreshing culinary offerings.
• Development and implementation of special offerings that engage residents, family and staff.
• Ongoing oversight and concept maintenance and evolution for “No. 4 on 3 and Pequit”.

 Assistance with preparations for state and local health inspections

The job requires the following skills, education and background

• Able to work flexible hours and days, including weekends and holidays.

• Four year college degree necessary. Degree from an accredited Culinary School or College Preferred.
• Current CDM certification.

• Minimum of four years experience as a Restaurant Manager or Sous Chef in an upscale culinary operation.
• Maintain current ServSafe and Mass Food Allergen certification.
• Ability to pass a CORI background check and physical exam including TB test.
• Ability to communicate clearly and concisely in verbal or written form.
• Follow policies for uniform and personal hygiene.
• Basic computer program skills such as Microsoft Office and web applications.

Our ideal candidate also will possess:

Core Competencies:

Individual must possess these knowledge, skills and abilities or be able to explain or demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation using some other combination of skills and abilities.

• Knowledge of MA state regulations for SNF culinary operations.
• Must maintain CDM qualification
• Knowledge of employee relations, ethics, food sanitation, safety, labor laws, and food service techniques.
• Ability to play a positive role in leading and/or participating in meetings.
• Maintain a genuine interest in geriatric care.
• Knowledge of culinary operations: E.G. scheduling, payroll, cash/check control, production and service.
• Strong knowledge of computer systems: Kronos, AOD, Microsoft Office and web applications.
• Interacts with Residents and their family. Maintains a positive rapport and working relationship with them.
• Leads by example and able to supervise and/or secure cooperation of all culinary staff.
• Maintain tact in working with professional personnel from all inter-related departments.
• Keeps current on food, beverage and equipment trends.
• Functions as a member of the Culinary Management team on any matter of importance to the department.
• Knowledgeable of HSL Corporate Goals and uses Cultural Beliefs to lead and inspire.
• Assume additional responsibilities as needed to help the culinary department to run smoothly.