Description: The Lodge at Blue Ridge is seeking a Food and Beverage Director to join their team!The Food and Beverage Director reports directly to the Executive Director.PURPOSECulinary Executive ChefThe Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance.PRINCIPLE DUTIES AND RESPONSIBILITIESCulinary Executive ChefResident CareRefers to the Resident Profile and diet orders for every new residentUnderstands the recognition of resident changes in condition, takes appropriate actionConduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services providedSalesProvides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming providedPartners with the Community Engagement Director and POC to create menu for professional and community eventsPreparation / Food ServiceCompletion of production sheets one (1) week prior to serviceUtilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next weekAdhered to menu and recipes as outlines in Phoenix Menu ProgramEnsures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicableEnsure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATIONCulinary Executive ChefEducation: Graduate of a culinary institute is preferredPossess current Food Services Sanitation CertificatePossess knowledge of nutrition and therapeutic diets2 - 3 years' experience as a chef/cookMust have demonstrated Leadership capabilities and able to direct the work of othersKnowledge and experience in Assisted Living industry preferredPI17b1f720be6c-2743
Not specified in the original listing.
Not specified in the original listing.
The Lodge At Blue Ridge is a hospitality establishment providing various services in the food and beverage sector. They focus on high-quality service and standards in food preparation and handling, catering to the dietary needs of their residents. Read More