Job Description
Forefront is seeking a Cottage Culinary Manager to elevate the dining experience for those that we serve! You will lead a team of seven Cooks to provide family style meals in seven Cottages with up to 12 residents each.
WE OFFER:
-MEDICAL, DENTAL AND VISION BENEFITS! (FT ONLY)
-1 WEEK PTO, 1 WEEK PAID SICK LEAVE AND 6 PAID HOLIDAYS! (FT ONLY)
-EMPLOYEE ASSISTANCE PROGRAM!
PAY RANGE: $18.00-$21.00
SCHEDULE: MONDAY-FRIDAY 6:00AM-2:30PM
SUMMARY/OBJECTIVE:
In the role of Cottage Culinary Manager, you are empowered to work side by side with staff and resident’s discovering their strengths and desires to provide a purpose for each new day. Facilitating connections between dining team members, residents, and guests, so people become well-known and belong to the community is an integral component of every task.
ESSENTIAL FUNCTIONS:
- Supports the cottage staff and culinary team in creating a culture that is resident directed, focused on identifying and highlighting resident needs, creating an environment that promotes exceptional service and allows opportunities for being well-known and belonging in the community.
- Manages Culinary Techs; responsible for onboarding and all employee performance and training.
- Speaks often to residents to identify likes, and dislikes. Supports service recovery plans when needed and trains the staff on required learnings.
- Supports educating all associates on creating an environment where partnership and cooperation create a safe healthy work environment.
- Suggest topics and lead learning circles focused on the resident’s experience.
- Involves residents in all resident experience decisions and asks residents for solutions to any issues the community encounters.
- Serves as the first point of contact for residents and guests.
- Supports residents and guests with questions, concerns, and emergencies; may be the first point of contact for emergency responders and/or regulatory agencies.
- Supports community operations to ensure the highest levels of resident experience and satisfaction.
- Adheres to standards for dining room and special event services.
- Participate in local conference calls and companywide trainings.
- Integrates themselves into the culinary leadership.
- Build relationships and market programs.
- Other duties as assigned.
- Follows standardized recipes, prepares and serves adequate portion sizes, follows menu extensions, and presentation standards
- Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.