Food and Beverage Director

North Oaks, a premier Continuing Care Retirement Community in Pikesville, is seeking a dynamic leader to join the Food and Beverage department.  We offer a strong, supportive team in an environment where HOSPITALITY is top priority!  The Food and Beverage Director ensures the delivery of effective dietary services for multiple dining venues. Strong leadership skills will be used for selecting, training and supervising all dietary services personnel; procuring supplies and equipment; preparating and operating within budgetary guidelines.

Essential Job Duties:

1. Organizes, directs and supervises all dietary service functions in consultation with the Dietician.
2. Maintains established dietary standards and policies and assists the Dietitian in establishing and revising dietary policies and procedures.
3. Oversees purchases of  food and supplies, checks incoming food and supplies and directs storage location and procedures.
4. Responsible for department costs, maintains inventory system, and regularly checks storage areas for stock level of staple items.
5. Prepares menus for distribution including processing diet changes, checks menus for residents on special diets or with dietary restrictions, complies with physicians’ orders, identifies menus (normal diets and special diets) and plans meals accordingly.
6. Directs duties of Sous Chef and cook staff, etc. as required. Checks special diet trays.
7. Coordinates all food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared.
8. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.
9. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, universal precautions, and the Disaster Plan Manual.
10. Develops work assignments for all kitchen personnel, assigns special jobs and performs audits and spot checks work to ensure standards are met.
11. Plans and assists in preparation of special meals for parties, banquets, etc.
12. Assures efficiency of food preparation and serving; compliance with local, state and federal standards; sanitation, and hygiene and health standards of personnel.
13. Leads managers and supervisors to effectively manage the selection, training, evaluating and disciplining of all dining room personnel, both front of the house and back of the house.
14. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
15. Promotes team work within the department and between departments to ensure smooth operations and quality service to resident, co-workers and guests.
16. Reviews and maintains required records and reports covering (a) number and kinds of regular and therapeutic diets, (b) prepared nutritional and caloric analyses of meals, costs of raw food and labor, (d) computation of daily meal costs, (e) inventory of equipment and supplies and (f) develop and direct department cost control procedures.
17. Delegates authority to supervisory staff for task details to facilitate smooth flow of materials and services.
18. Observes all dining venues and in kitchens during peak production and service times to gauge quality of services provided, engage residents and guests in conversation, and provide leadership direction and support to the team.
19. Visits residents periodically to evaluate food service such as quality, quantity, temperature and appearance; and conducts evaluations to make revisions in dietary procedures to promote better food service.
20. Plans use of leftover food.
21. Coordinates dietary service with nursing service in cooperation with nursing personnel.
22. Keeps appropriate records and participates in the research, preparation and writing of the department budget.
23. Monitors the care and the safe and sanitary use of supplies and equipment and all infection control policies and procedures.
24. Oversees all aspects of catering, special events, holiday, and employee dining operations.
25. Confers with other department directors regarding program and physical aspects of food and beverage service.  Establishes effective relationships with medical staff, nursing and other resident care services.
26. Performs specific work duties and responsibilities as assigned by supervisor.
27. Observes all safety rules and regulations.
28. HIPAA Compliance – follows written policies and procedures to ensure confidentiality of protected health information.
29. OIG Compliance – follows written policies and procedures to comply with the federal and state laws and regulations.
30. Interacts with residents and coworkers in a friendly and respectful manner. 

Other Duties:

1.  Responsible for cost control measures.

2.     Participate/cook on the line as needed.

3.     Inspects equipment to determine repairs or maintenance needs.

5.     Maintains acceptable standards of personal hygiene and complies with department dress code.

6.   Attends in-service training and education sessions as assigned.

7.   Performs specific work duties and responsibilities as assigned by supervisor.

1. Demonstrates a positive attitude and willingness to facilitate team functioning.

QUALIFICATIONS:

1. Bachelor’s degree preferred with some formal culinary or hospitality management training in a hospitality oriented setting.
2. Three years experience preferred in the administration of food services systems, preferably in a senior living or similar environment. 
3. Current Servsafe sanitation certification and any other federal, state, local required certifications.
4. Full operational knowledge of front and back of the house operations.
5. Ability to communicate with, understand, empathize with, and be tolerant of residents, visitors, families, peers, subordinates, supervisor and outside contacts.
6. Excellent interpersonal, verbal and written communication skills required, solid mathematical background and an understanding of measurements and conversations.
7. Experience working with a senior population preferred.
8. Computer friendly with a strong proficiency with Microsoft Office programs, culinary production software solutions, Point of Sale systems, and financial systems used in managing the dining services operations.
9. Compliance with North Oaks COVID-19 Vaccination and Influenza Policies is required for this position for all North Oaks employees.  Please refer to the policy for details.  All North Oaks employees may access the North Oaks COVID-19 Vaccination and Influenza Policies via their Human Resources representative or Executive Director.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:  Light to moderate physical effort 90% of the time. Must be able to stand and walk up to 70% of the time. Must be able to stoop, bend, and stretch frequently; must be able to lift up to 30 pounds infrequently; must be able to see, hear and speak.  Moderate to heavy physical effort. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives.

EOE/E-Verify