Job Description
Job Description
Who We Are
Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What’s in it for you
Benefits:
Full-time roles include:
- Comprehensive medical, dental, and vision benefits with several plan options to choose from!
- Generous Paid Time Off and Leave Programs.
- Employee referral program
- Access to wellness initiatives, financial planning, mental health assistance, and more.
Wage range: $75,000-$80,000 potential 10% bonus annually
Schedule: Monday-Friday meal periods breakfast, lunch and catering. Some nights and weekends depending on catering requests.
Managed Volume: $1 million
Your Impact
Overall responsibility for the direction and guidance for the Food Services Department. Conformance to food quality standards, long term planning, implementation of goals, productivity, selection, evaluation, and development of department staff. Highest possible customer satisfaction, team member relations and the achievement of financial goals. In carrying out assigned responsibilities, the Director of Culinary Services must comply with all client policies and regulatory agencies.
Primary Duties and Responsibilities:
Quality Assurance/ Quality Control
- Maintains a clean and organized kitchen. Clearly practices “clean as you go.”
- Ensures all food is being handled properly to prevent food-borne illness.
- Ensures temperatures and taste tests are being performed routinely and corrective action is taken, as necessary.
- Accepts only products that meet predetermined quality standards.
- Ensures production and service personnel maintain personal hygiene standards to include proper hand washing and hair coverings.
- Takes the necessary action to ensure Thomas Cuisine standards are met.
- Manages areas of responsibility in such a way as to achieve acceptable levels of quality outcomes as measured by surveys.
- Ensures compliance with all regulatory agencies.
Production/Technical Skills/Standard Management
- Food will be prepared and served in such a way as to reach our customers at its optimal level of freshness.
- Scratch cooking standards are followed.
- Develops menus for the dining rooms and caterings that are creative and of sufficient variety.
- Develop and utilize a systematic approach to purchasing.
- Ensures daily production meetings and staff huddles.
- Utilizes leftovers in a creative and acceptable way.
- Supports Executive Chef in ensuring a consistent and comprehensive training program that incorporates skill training in the following areas:
- Knife handling
- Proper use of equipment
- Proper methods to sauces, soups, and gravies
- Garnishee
- Roasting, braising, broiling, sautéing, grilling
- Differentiation of vegetable processing - dice, chop, mince, etc.
- The proper utilization of spice and seasonings
- Customer service training
- Food safety
- Therapeutic and texture modified diets (Healthcare and Senior Living only)
Human Resource Management
- Demonstrates and promotes Thomas Cuisine culture, values, and philosophy.
- Ensures compliance with human resource policies and procedures.
- Responsible for selection and orientation of department team members.
- Approve all culinary team member scheduling.
- Positively impacts community team member morale.
- Conducts timely and candid team member reviews.
- Communicates in a timely and direct manner with team members.
- Routinely reviews job descriptions with team members. Modify descriptions as appropriate.
- Fully understands each team member’s knowledge and skill level. Focuses training activities on team member’s opportunities for improvement.
Client/Resident Relations
- Develops positive perceptions of food in relation to:
- Presentation
- Taste
- Temperature
- Variety and creativity in menuing, special events and monotony breakers in all segments of our business.
- Interfaces regularly and professionally with customers, guests, and clients.
- Sets the example and teaches quick and friendly customer service.
- Demonstrates values of commitment, respect, compassion, dedication, teamwork, and quality. Team member will support, actively participate, and act in accordance with the principles of the service culture and be familiar with and fluent in the language and service pillars.
- Participates in committees and collaborative working groups as needed.
Financial
- Maintains food and supplies costs within budget.
- Effectively manages inventory to its lowest functional level.
- Maintains staffing within budgeted hours.
- Ensure accurate tracking and accounting of all food transfers and charges.
- Weekly and monthly accounting reports are accurate and timely.
- Responsible for the development and management of department revenues.
- Prepares annual budgets as aligned with Client _ Thomas Cuisine expectations.
- Reviews monthly P & L and submits financial stats in a timely and accurate manner.
Leadership
- Demonstrates and promotes Thomas Cuisine culture, values, and philosophy.
- Interacts positively at levels.
- Recognizes the need for and demonstrates good communication and listening skills.
- Acts always as a positive role model.
Continuing Education
- Attends classes, workshops, and seminars to learn of trends and changes within the industry.
- Demonstrate proficiency with all involved technology applications.
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.
- Participates in the community’s manager-on-duty program.
Job Requirements
- Bachelor’s degree or at least 5 years’ experience managing a culinary department or operation.
- ServSafe and State Certified in Safe Food Handling and Sanitation if state certification program exists
- Certified Dietary Manager preferred
Language Skills:
Ability to read, analyze & interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence & the ability to effectively present information & respond to questions from groups of managers, clients, customers, guests & the public.
Mathematical Skills:
Ability to add, subtracts, multiply & divide in all units of measure, using whole numbers, common fractions & decimals. Ability to apply concepts such as fractions, percentages, ratios & proportions to practical situations.
Reasoning Ability:
Ability to solve practical problems & deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Essential Physical Requirements:
The physical requirements described here are representative of those that must be achieved by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities.
- Walk and stands during entire shift.
- Uses hands to finger, handle, or feel; reach with hands & arms
- Talks or hears & taste or smells.
- The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch or crawl.
- Regularly lift and carry racks or stacks of equipment, boxes, food products, trash weighing up to 40 pounds & frequently lift & or move more than 40 pounds.
- Lift and empty trash cans weighing up to 40 pounds, with assistance, up to multiple times per shift.
- Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception & ability to adjust focus.
- Work indoors 80%; outdoors 20%
- A hazard includes, but are not limited to, cuts from broken glass, knifes, production equipment and metal cans, burns, slipping and tripping.
- Frequent washing of hands.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & responsibilities. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to flames, fumes, or airborne particles. The employee is occasionally exposed to wet & or humid conditions, extreme cold, extreme hear & vibration. The noise level in the work environment is usually moderate.
Our commitment to you
Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.