Director of Culinary Services-Goshen - Greencroft Communities

Do you have a passion for helping people and want to make a true impact in your next career move? Join our team at Greencroft Goshen, a Continuing Care Living Community (CCLC) offering independent living, assisted living, and memory care where we put residents first while being team-focused and quality-centered.

As Director of Culinary Services at Greencroft Goshen, you are a partner in caring, working together with a team to provide exceptional services for our residents. We believe in person-centered care that honors the residents and the choices they make. We are dedicated to providing the highest level of compassionate, quality care at our Communities. The Director of Culinary Services will have an enhanced sense of detail in meal presentation and menu planning all while ensuring the highest quality in taste and customer service so that residents’ expectations are exceeded daily. With finely tailored, high-quality culinary and support services, Greencroft helps its partners elevate the resident experience.

At Greencroft, we are driven by our CROFT Values of Creativity, Respect, Openness, Fairness, and Teamwork. If this is a culture that aligns with yours, please join our team members who are talented, kind, wise, funny, spirited, generous, endearing, and so much more.

Job Description:

Provide leadership and oversight for culinary operations on the campus. Responsible for the management of all aspects of culinary programs and delivery.

Duties include:

• Plan and review the organization of the department to assure appropriate staffing, scheduling, and supervision of all team members.
• Develop, monitor, and review policies and procedures for all aspects of food production and delivery to assure operational efficiencies and adherence to state and federal guidelines.
• Coordinate culinary programs and delivery of services with other departments, including housing, assisted living and catering, to assure resident and customer satisfaction and positive inter-departmental collaboration.
• Responsible for menu planning, recipe development, and Computrition program management.

Job Requirements/Qualifications:

• Bachelor s degree in Management, Culinary Arts Degree or related field preferred.
• Three or more years' experience in some aspect of institutional food service management preferred.
• Five years of management experience preferred.

Benefits:

• Medical/Dental/Vision
• Voluntary Life
• 403(b) with employer match
• PTO program
• Additional benefits may be available

Contact HR with questions,574-537-4209