CULINARY LEAD at Bay 9 Holdings LLC – Dallas, Texas

POSITION: CULINARY LEAD

EMPLOYMENT TYPE: Full-Time

FLSA STATUS: NON-EXEMPT

JOB SUMMARY: The Culinary Lead assists in overseeing the independent living culinary venues, enforcement of policies, team member career development and achieving an extraordinary culinary experience for the residents and guests.

ESSENTIAL JOB FUNCTIONS:

Ensure resident satisfaction levels are achieved through quality and hospitality services and initiatives. Ensure a pleasant culinary experience by offering quality menu items and hospitality services.

Assist with planning, organizing, and implementing catering and special events involving food service.

Hire, supervise, schedule, train, performance management and disciplinary action for assigned team members.

Operate within annual labor budget.

Oversee the engagement, relations, recognition, and retention of assigned team members.

Monitor a point-of-sale system to ensure accuracy.

Implement and assist in evaluating the progress of strategic plan initiatives.

Communicate with supervisor regarding culinary venue needs regarding staffing, repairs and purchasing.

Comply with applicable federal, state, and local laws, rules, and regulations; maintain knowledge of and follows all company policies and procedures.

Maintain regular and punctual attendance at work and meetings.

OTHER DUTIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

• Position may require some outside travel.
• During emergencies or natural disasters may be required to be on duty for the duration of the disaster.
• May participate in the community’s manager-on-duty program.

JOB REQUIREMENTS:

Bachelor’s degree or Associate degree preferred

Three to five years of applicable experience

Or equivalent combination of education and experience

Food Handler certification obtained within 60 days of hire as required by state guidelines, if state certification program exists

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

Experience leading a team is preferred.

Must possess excellent resident/guest relation skills and discernment.

Ability to assist residents and team members with the planning of special events.

Solid organizational skills including attention to detail and multi-tasking skills.

Ability to lead and motivate team members.

Ability to respond to emergencies in a direct and decisive manner.

Ability to effectively communicate and build relationships with residents and guests.

Ability to read, write and speak English sufficient to perform job duties and to interact and communicate with residents, vendors, and team members.

ENVIRONMENTAL AND PHYSICAL ACTIVITY REQUIREMENTS: The physical activities of this position require effective speaking, walking, standing, tasting, and smelling. This position often involves light work, exerting up to 20 pounds of force occasionally and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. Must have visual acuity to determine the accuracy, neatness and thoroughness of work assigned or make general observations of facilities or structures. The functions of this position are conducted in a temperature-controlled environment and not substantially exposed to adverse environmental conditions. May be exposed to cleaning chemicals, dust, odors, and a variety of different pets.

INTELLECTUAL/EMOTIONAL REQUIREMENTS: The occupant of this position must be able to perform the responsibilities of the position well under pressure. The position requires adaptability to performing a variety of duties, often changing from one task to another without loss of efficiency or composure. This position requires the ability to deal with and find resolution to problems and maintain a productive working relationship with team members and may be interrupted frequently to meet the needs and requests of others. It also requires adaptability to fluctuate between priorities daily while being responsive to needs as they arise.

OSHA Category Classification:

Category III: Tasks that involve no exposure to blood, body fluids, or tissues, and Category I tasks are not a condition of employment.

The normal work routine involves no exposure to blood, body fluids, or tissues, although situations can be imagined or hypothesized under which anyone, anywhere, might encounter potential exposure to body fluids.