Springfield Regional Culinary Coordinator (Full Time)

Job Title:

Regional Culinary Coordinator

Department/
Group:

Operations

Job Description

Company Philosophy

Arrow Senior Living Management wants every person who chooses to join our team to understand that they play a very important part in a much larger story of residents’ lives. It is our hope that Arrow team members create joy-filled memories with this respected generation. And because there is no greater gift that someone can give than their time, we thank you for your generosity.

Key Accountabilities

• To be “Boots on the Ground:” Work onsite as needed, both in leadership or supportive role to ensure the success of communities’ Culinary departments.
• To be an “Audacious Auditor:” Working with regional and community-level teams, provide regular ongoing audits of documentation and skills, while monitoring departments for compliance.
• To be a “Team Trainer:” Providing education and training for Culinary initiatives.
• To be a “Communication Coach.” Ensure teams are able to communicate and demonstrate understanding of programs and initiatives.

Duties

This position description is designated to outline primary duties, qualifications, and job scope, but not limit the individual or the organization to just the work identified. It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors.

• Identify and act on opportunities to support communities within assigned territory to comply with local, state and federal regulations as well as meet or exceed company standards.
• Collaborate with community leadership team and company Culinary leadership team to ensure effective and ongoing education and training of team members, including execution of onboarding processes as well as evaluation and recording of individual and team performance, provide coaching and counseling, and make appropriate developmental or performance recommendations.
• Audit and monitor Culinary documentation to ensure departmental compliance and accuracy.
• Assess skills of both leadership and line staff within the Culinary department.
• Review onboarding processes for new hires for each community.
• Develop and/or lead Culinary information training sessions in accordance with overall company education and training strategies and goals within assigned communities.
• Schedule and complete site visits to communities and successfully ensure follow through with Culinary Directors while providing guidance and consistent leadership training within each community.
• Step into open Culinary Director positions and work onsite at a community during transitions or when otherwise needed for extended periods.
• Provide staffing support for communities during crisis, such as during infectious disease outbreaks.
• Provide regular reports and updates to company Culinary leadership team, Regional Operations, and community leadership team on a timely basis.
• Assure employees have current Food Handler’s certification for state and/or county.
• Train kitchen staff in policies and procedures to maintain the highest quality standards in cooking, presentation, and sanitation.
• Review work schedule, maintaining correct staff needs.
• Maintain proper management of ordering systems, shipping, and receiving, inventory management, and stock rotation, using approved vendors, in order to eliminate waste and theft.
• Maintain a month-end inventory to compute monthly food costs and submit invoices with documentation for payment to Business Director in a timely fashion.
• Prepare meals using pertinent dietary guidelines and standard