Culinary Services Director

Overview

Elevate your career as a Culinary Services Director at Aegis Living Fremont.

In this integral role, you will spearhead the operation of the culinary department that will set the tone of creating exceptional dining experiences for our residents.

Join us in fostering a strong, cohesive team environment that builds confidence, high morale, and staff retention. Make a meaningful impact on the lives of our senior residents by contributing to the success and growth of our community.

What We Offer: 

• Competitive pay, excellent benefits (medical/dental/vision/401k/tuition assistance and more!), and an enjoyable work/life balance. Please feel free to ask us for a benefits summary during your interview process.
• Excellent orientation and communication with management
• Ongoing training programs and a well-defined career path. Ask us about the path to your bright future!
• Employee appreciation days (additional paid time off)

Responsibilities

As a Culinary Services Director, your contributions to the team may include:

• Ability to operate a fun and professional department that reflects excellence and “above the line” creative environment
• Visible, proactive leadership in creating and maintaining the highest standards of customer satisfaction relating to food service
• Responsible for working with other departments to provide specialty food offerings and services for special events
• Responsible for executing menu cycles compliant with dietary criteria as required by local regulations. Prepare food and guaranteeing food quality, appearance and presentation standards
• Assist Marketing Director by “showcasing” culinary services in the community to prospective residents, families, and vendors
• Provide weekly and quarterly communications/reports to General Manager regarding staffing, culinary budget, operational issues, and vendor relations
• Foster a strong, cohesive team environment that builds confidence and strong morale among staff and high retention

Qualifications

Qualifications and Requirements:

• 3 or more years of experience as a Chef and Culinary Manager required.
• Knowledge in all areas of menu planning, food preparation, and production
• Experience working on cruise ships, country club and/ or batch cooking a plus.
• Knowledge in all areas of local health department, OSHA, and other regulatory agencies
• Knowledge of management finance
• Knowledge of computers and software applications including Word and Excel