Traveling Resource Culinarian (Senior Living Dining Services)

 Position Title: Project Manager - Traveling Resource Culinarian (AL) 

Salary: $75-85K

Other Forms of Compensation: n/a 

 

Think Fresh! Lead with Excellence!

 

An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

 

 

Job Summary

 

The Traveling Resource Culinarian has the responsibility for leading the dining service team members toward client satisfaction with food quality and meal service from pre-opening of the business, during opening, and after transition of new business. This position involves being onsite two weeks prior to opening and the initial 3 -4 weeks of opening.

 

The successful leader will be responsible for developing effective working relationships with clients and team members while training and directing the team towards providing outstanding client and customer dining services. TRC’s are responsible, without limitation, to ensure the smooth operation of the facility and position you are supporting. As travel to and from locations is normal for TRCs, working a 10 day on, four day off is the typical schedule, however there are occasions where shifts are more standard, working five 10-hour shifts days each week or 50 hours per week including weekend and holiday rotations.

Essential Functions and Key Tasks: Culinarian

• As the Lead Culinarian you will be responsible for management of the kitchen and all food production at the new Unidine Operations. In most cases you will be working with Traveling Resource Team Lead and Traveling Resource FOH/systems managers.
• Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities.
• Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan.
• A working understanding of all systems & processes is essential, all vertical LOB; Senior Living, Health Care, Corporate Culinary and retail management.
• Ability to communicate clearly and concisely(verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing)
• Ability to train new Executive Chef and production staff on all required production systems and processes
• Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames.
• Development of facility food tracking systems and processes, review, train staff on use of daily production records
• Develop and implement menus and prescribed recipes.
• Proficient forecasting and production, ensure all product is delivered on time and at proper temperatures  
• Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors.
• Develop and implement job flows for all kitchen and production staff.
• Scheduling and supervision of culinary department personnel with adherence to our productivity metrics.
• Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff.
• Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards.
• Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis.
• Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director.
• Assure regulatory compliance for production and sanitation with detailed and organized program documentation.

 

Education and Experience:

• Minimum 5 years’ experience as an Executive Chef or Chef Manager.
• Prior experience in dining service transitions and openings is preferred.
• Serve Safe, CDM and Allergen certification preferred.

• Bachelor’s degree in Food Science, Nutrition, Culinary A