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 Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred.
· The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.
Work Environment: **
· Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business.**
· Must have a valid driver’s license.
· This position requires extensive travel 70%-80%.
· Must have the ability to pay for travel expenses that will be reimbursed.
· Requires work with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions.
· Computer knowledge and ability to work with multiple software programs is essential.
· Involves repetitive motion; walking and/or standing for extended periods of time.
· Frequent lifting, pushing, and carrying.
Requires repetitive wrist motion.
Location: One Marina Park Drive, Boston, MA 02210
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
Experience level:
Restaurant type:
Shift:
Weekly day range:
Work Location: On the road
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