Director Culinary Services / Executive Chef - Atria Seville

Atria Senior Living Group, Inc. Las Vegas , NV 89134

Posted 5 months ago


What's the difference between a job and a meaningful, rewarding career? The people you serve. When you work at Atria, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life.

Atria Senior Living is a leading operator of independent living, assisted living, supportive living, and memory care communities in more than 200 locations in 27 states and seven Canadian provinces. We create vibrant communities where older adults can thrive and participate, know that their contributions are valued, and enjoy access to opportunities and support that help them continue making a difference in our world.

Atria is an equal opportunity employer committed to providing equal employment opportunities without regard to race, color, religion, sex (including pregnancy), sexual orientation, age, national origin, disability, genetic information, veteran status, or any other classification protected by applicable law. Atria will not tolerate harassment or discrimination based on any of these protected classifications.


Responsible for the day to day operations and staffing for the kitchen and dining venues of their community.

  • Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.

  • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.

  • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere.

  • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations.

  • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.

  • Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores.

  • Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.

  • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements.

  • Maintain Employee Satisfactions scores at or above designated scores.

  • Interview and hire staff for the Culinary Services department.

  • Conduct and participate in monthly department meetings/in-services

  • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor.

  • Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets.

  • Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs.

  • Maintain the appropriate inventory of kitchen supplies, small wares and table ware.

  • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.

  • Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals.

  • Work closely with the Community Sales Director and community staff to market the community via "Taste of Atria Road Shows" and "Signature Items".

  • Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements.

  • May perform other duties as assigned or requested.


  • Five (5) or more years Culinary Experience in the hospitality industry.

  • High School Diploma or General Education Degree (GED).

  • Strong organization and time management skills.

  • Able to resolve problems of dissatisfied customers and/or employees.

  • Food handlers permit as required by state law and/or Company standards.

  • Basic Computer skills Microsoft word, Outlook, and Excel.

Chef, Executive Chef, Chef Manager, dining, food, hospitality, kitchen, Kitchen Chef, Master Chef, restaurant, Executive Kitchen Manager, Kitchen Director, Head Chef, food and beverage, Restaurant Manager, Director of Culinary Services, Director of Dining Services, Food Service Director, Food Service Manager, Director of Dining, Fine-Dining, Restaurant, Executive Chef, Restaurant Manager, Chef de Cuisine, General Manager, Director of Food Services, Director of Food and Beverage, Chef Manager, Head Chef, Culinary Director, Banquet Manager, Banquet Director, Hospitality, Senior Living, Assisted Living, Retirement, Independent Living, Nutrition, Dietary, Country Club, Hotel, Resort, Menu-planning, Customer service, Order, Manage, Safety, Sanitation, Budget, Culinary School, Event, Catering, Five-star, Kitchen Manager

icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Regional Executive Chef Higher Education West Region

Aramark Corporation

Posted 7 days ago

VIEW JOBS 7/13/2019 12:00:00 AM 2019-10-11T00:00 Overview About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description DESCRIPTION: The Regional Executive Chef (REC) for Higher Education West Region will assume the senior culinary leadership position to the West Region and will lead as a strategic partner to the regional team, in implementing and executing programs that are aligned with Higher Education, GOE and regional business initiatives. This position reports directly to the Regional Vice President. In addition to the regional responsibilities, the REC West will be responsible for developing and driving one centrally led initiative across the Higher Education portfolio. Examples may include standardized menus, productivity initiatives around food and labor or innovation development within F&B. As a Regional Executive Chef, you will train and manage kitchen personnel and supervise/coordinate all related culinary activities for multiple locations/accounts . * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards * Plan and price menus * Ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in kitchen * You may cook selected items * You may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques * Directly leads/supports local culinary leaders with additional support for hiring, discipline, performance reviews Additional Responsibilities: Growing the Top Line * Work with Regional Vice President, DMs, and GMs to establish region development goals, brand roll out targets and design implementation plan utilizing internal/external resources to accomplish stated goals and objectives. * Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team including Regional Vice President Central, VP Operational Excellence, DM, GM etc. * Assist the Business Development team in the development of sales proposals and presentations. * Assist in strategic planning to retain at risk accounts. * Consult with I&A, ARAMARK Innovation Center (AIC) when applicable in the creation and development of on trend food concepts. * Partnership with I&A team, AIC, Regional Vice President Central, VP Operational Excellence, DM, GM organize and implement concepts throughout LOB operations. * Assist operational team as needed in organizing an operational plan for special or high profile events support menu development, culinary instruction and/or demonstrate culinary techniques. Capturing Productivity for Growth Primary liaison between Higher Education business unit and our culinary teams focused on driving key initiatives in cost and productivity, compliance and standards within the following areas: * Food management process: master the menu, perfect purchasing, power up production and wipe out waste * Labor management process: smart scheduling, handle on headcount, wages that work and tackle turnover * Support all food and labor (with respect to culinary areas) related standardization and compliance initiatives from the GOE * Ensures proper workplace safety, food safety; HACCP and sanitation programs are in place and are regularly monitored across LOB. * Drive the culinary implementation, training, monitoring/measuring and progress communication of the Higher Education Executional Excellence platform(s). * Drive the execution, management and communication of specified product and authorized vendor compliance. * Collaborate with the field and other business units to ensure best practices are identified and implemented. * Partner with Chefs and GM's to develop, review and approve concession and premium Food and Beverage menus based on menu schedule cycle Leading Our People * Responsible for culinary and talent development Executive and District Executive Chef levels. * Supports the hiring process and development of the Executive and District Chefs. * Partner with the Executive and District Chefs performance management process, performance objectives and the quarterly talent review development and assessment for the chef's respective teams. * Assume oversight for the development and execution of targeted culinary programs, events, reward and recognition programs. * Support culinary skills training programs. * Support culinary team and bench strength development initiative. Delivering Financial Commitments * Drive growth and productivity initiatives as they align to Higher Education and West Region financial commitments. Qualifications * Ideal candidates will possess a Bachelor's degree or related culinary degree (preferably a CEC) with 10+ years of industry & culinary management experience. * Higher Education experience preferred. * The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. * Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. * P&L accountability and/or contract-managed service experience is required. Position Attributes: Culinary Skills * Possess the culinary technical skills indicative of a senior leader of a multi-million dollar F&B leader. * Possess strong analytical and quantitative skills as it relates to managing food and labor to financial commitments. * Possess strong accounting fundamentals and controls. * Possess proven track record in managing down food and labor cost while exceeding quality and presentation objectives. * Demonstrate the ability to create profitable menus grounded in insights and analytics. Operational skills * Demonstrate the ability to comprehend and understand the different aspects and layers of our business which would include high volume concessions, restaurants, premium services, catering, suites, sales and convention center catering. * Demonstrate the ability to think through and strip apart the different layers of food and labor productivity within the dynamic layers of the S&E business. * Demonstrate the ability to understand the dynamics of multi-unit and multi-business operations. Leadership skills * Demonstrate a strong aptitude for leadership, communication skills, personnel development and training. * Exhibit an aptitude and track record of being able to influence others without formal authority. * Have an understanding of corporate hierarchy and corporate support divisions and working in matrix environment. Other * Be willing to travel up to 60%-75% of the time. * Project a high level of maturity and leadership skills. * Manage projects to meet objective, budget and timeline goals. Aramark Corporation Las Vegas NV

Director Culinary Services / Executive Chef - Atria Seville

Atria Senior Living Group, Inc.