Director of Culinary Services

Job Description

Position Title: Director of Culinary Operations

FLSA STATUS:       Exempt (Salary)

REPORTS TO:       Chief Operating Officer; dotted line to Health Center

                                   Administrator and Independent Living Executive Director

SUPERVISES:          Chef de Cuisine – Health Center Culinary Services, Baker & Executive Chef – Independent Living Culinary Services

DEPARTMENT:    OMHC

COMPANY:             MHS/The Overlook – Charlton Campus

POSITION SUMMARY:

The Director of Culinary Operations will be responsible for strategic, visionary and operational decisions and performance of all culinary programs under Masonic Health System’s umbrella. The position will require resourcefulness, originality, imagination and the courage to impose inventive and instrumental changes across the continuum. The Director of Culinary Operations will also have a unique opportunity to impact lifestyle, health, and wellness by working with the Overlook’s Life Enrichment Director, and Director of Sales & Marketing to coordinate food education, programming, and marketing initiatives. 

PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS:

• Develops, implements, and maintains the strategic vision of the overall culinary program.
• Defines and refines culinary concepts per venue, coordinating with marketing, training, and leadership teams to ensure the quality and hospitality standards of each area are adhered to and communicated consistently to our Residents, Guests & stakeholders.
• Direct supervision of Executive Chefs across all business entities, as well as oversight through these direct reports of all dining personnel and operations. 
• Consultative guidance, support and direction of all culinary programs under Overlook and managed communities, in coordination with CEO and business entity leaders.
• Direct coordination of any food & beverage consultants and other related third parties, in conjunction with Chief Operating Officer & business entity leaders.
• Conducts menu tastings to ensure alignment with company vision, standards, and specific outlet business plan.
• Ensure maximization of food and beverage revenues and profits for all outlets.
• Analyzes trends and prepares critical measurements to ensure competitive advantage in industry and specific markets.
• Implements food and beverage financial strategies by anticipating requirements, trends and variances; develops budgets and capital expenditure plans; develops action plans, measures and analyzes results, minimizing the impact of variances.
• Collaborates with Entity Leaders, Senior Leadership Team, Managers, Executive Chefs and other stakeholders in all areas and across all entities.
• Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions to achieve results.
• Maintains safe, secure, legal and healthy work environment by establishing, following and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
• May possibly travel to other venues and communities under the Overlook umbrella.
• Other roles and responsibilities as assigned by the Chief Operating Officer.

QUALIFICATIONS:

• Culinary degree from a top institution such as CIA, ICE, Johnson & Wales, New England Culinary Institute or similar – preferred
• Four-year business degree or comparable education and relevant experience – required
• Experience developing successful culinary concepts for large, upscale, continuing care retirement communities, resorts and/or hotels – required
• A minimum of 15 years’ experience in progressive Food & Beverage roles (minimum 3 years at the executive level) with proven outcomes managing multiple concepts and venues – required
• Experience working with local, regional and national vendors – required
• Advanced experience and understanding of retirement communities, upscale hotel/resort and stand-alone restaurant operations – required
• Thorough knowledge of federal, state and local health regulations (knowledge of Board of Health, Department of Public Health and/or Centers for Medicare & Medicaid Services regulations a plus) – required
• Experience with catering and new food venue openings -preferred
• Experience with change management and transitioning of organizations, including partnerships, affiliations and joint ventures.
• Prior work with promotions, marketing & branding.
• Prior work in writing policies and procedure design and development.
• Proven operational experience in staff development, training and supervision: ideally has worked in a management role for 5-10 years using performance management and metrics for success; proven ability to develop and lead diverse work teams across multi-functional areas.
• Candidate must possess and maintain a current, valid driver’s license.
• Solid history of leadership effectiveness that demonstrates results in a growth organization.
• Ability to develop and maintain effective relationships with clients, vendors, Team Members, Senior Leadership Team and ownership.
• Proven record of effective written, verbal, and non-verbal communication skills.
• Knowledge of developing strategies, unique products, concepts and delivery.
• Successful ability to self-motivate, self-direct, problem solve and achieve desired results
• Proven successful ability to take concepts from inception to implementation in luxury dining across multiple venues.
• Ability to think creatively with a keen awareness of market trends and opportunities within and outside the industry.
• Extensive P&L responsibilities, including knowledge of budgeting, forecasting, accounting & management expertise related to food and beverage management; to include, inventory control, product cost, waste management, labor costs, etc.
• Certified Dietary Manager a plus.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

The individual is able to perform all physical requirements, which includes repeated bending, lifting of 50 pounds, capable of standing for up to 50% of work time on various surfaces, walking distances greater than a quarter mile and repeated stair climbing. Must be able to tolerate exposure hazards such as fluctuating temperature, dust and office cleaning products.

Must be able to meet sensory demands of touch, smell, vision, hearing, and be able to detect and distinguish circumstances signifying health and safety concerns/hazards in the work environment.

Demonstrates maturity and ability to work effectively and cooperatively as a member of the Overlook. Must also be able to perform multiple tasks on a daily and weekly basis. Must be able to handle some stressful situations (irate residents, etc.).

COMMUNITY OVERVIEW:

The Overlook is a non-profit organization operating since 1911 and offering a full continuum of care and services for older adults in MA. The organization embraces its rich history and heritage, owning and managing 218 Independent Living Apartment Homes and Cottages, 28 Enhanced Care Private Suites, a 14- Suite Assisted Living Memory Care neighborhood, 27-unit Short-term Post-Acute Rehabilitation, 112-bed Long Term Care Skilled Nursing, as well as Home Health, Hospice, Palliative Care, Private Duty and Care Management divisions.

The Overlook and its 3 subsidiaries are based in Charlton, MA, with satellite home health and hospice offices across the state. The organization employs approximately 600 talented and compassionate Team Members and serves 1,500+ Residents/Patients.

The Overlook has a Vision to design a mixed-use Community beyond its singular function as a Retirement Community, a pedestrian-friendly, walkable “Village Center” environment, with select retailers, restaurants featuring fresh, locally sourced food, a brewery, a large banquet, and events center, enriching programs, health and wellness-focused on mind, body and spirit, and more. The Overlook’s bucolic setting on 450 acres of beautiful New England countryside, 16 miles of nature trails, a dog park, and a wealth of amenities offer limitless possibilities in helping us reposition our Campus.

JUST SOME OF OUR BENEFITS AND PERKS:

1. Solid Track Record of Promoting
2. Team Members from within
3. Plenty of Free Parking
4. Free Daily Lunch on
5. Campus
6. Vacation, Sick, Holiday Time + Floating Holidays
7. Travel Reimbursement
8. Professional Development
9. Flexible Spending and Health Reimbursement Accounts
10. Employee Assistance Programs
11. Tuition Reimbursement
12. Short + Long Term Disability, Life Insurance
13. Medical, Dental, and Vision Insurance
14. Access to Fitness Center, Pool, and Onsite Massages

In compliance with the Americans with Disabilities Act, The Overlook will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective Team Members and incumbents to discuss potential accommodations with the employer. The Overlook is strongly committed to diversity and a workplace environment that respects, appreciates, and values employee differences and similarities. By providing and supporting a work culture that fosters and builds upon diversity and its strengths, The Overlook will better serve our communities. The Overlook is an employment-at-will organization and an equal opportunity employer committed to maintaining a work and learning environment free from discrimination on the basis of sex, race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, The Overlook prohibits retaliation against an applicant or employee because he or she has engaged in protected activity under the statutes prohibiting discrimination in the workplace.

The Overlook