Schedule: Full Time | 80 hours per pay period (3 x10 hour cook shifts + 1x 10 hour office shift) | 7am-5:30pm
Week 1: Sunday, Tuesday (Office), Wednesday, Thursday.
Week 2: Monday, Tuesday (Office), Friday, Saturday
Pay Range: $30-$34/hour (exempt), based on experience, qualifications, and location.
Why You'll Love Working at Vivie
- Competitive pay with employer-matched retirement and pay-on-demand
- Comprehensive health and wellbeing benefits
- Generous PTO and paid holidays
- Career growth with scholarships, training, and professional development
- Work-life benefits and modern technology that make your day easier
As a Manager of Culinary Services, you will lead the full scope of dining operations for a Vivie community, combining hospitality, regulatory excellence, and culinary innovation. You'll oversee both the kitchen and front-of-house experience-ensuring every meal served is crafted with care and delivered with heart. You'll guide and grow a high-performing team, drive financial performance, maintain compliance with food safety and sanitation standards, and ensure every resident and guest receives an exceptional dining experience.
As a Manager of Culinary Services, you will:
- Lead Daily Culinary Operations - Oversee all aspects of kitchen and dining room functions, including food quality, safety, team supervision, and customer satisfaction.
- Inspire and Develop Team Members - Hire, train, schedule, and mentor kitchen, waitstaff, and culinary support team members. Lead pre-shift meetings and cultivate a culture of professionalism and pride.
- Ensure Culinary Quality and Compliance - Monitor food safety practices, infection control procedures, and special dietary protocols. Maintain full compliance with state, city, and federal sanitation guidelines.
- Drive Financial Stewardship - Manage food and labor budgets, oversee ordering and inventory, and analyze performance through tools like Point-of-Sale and meal cost analysis.
- Champion a Best-in-Class Culinary Culture - Promote scratch cooking, presentation, innovation, and warm hospitality. Act as the go-to culinary leader for guests, families, and surveyors alike.
- Other Duties as Assigned - The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive.
This job also requires:
- Bachelor's degree in business or food service management, or equivalent experience. Culinary degree or certification strongly preferred.
- 3-5+ years of experience managing food service in hospitality, assisted living, or long-term care.
- Food Manager Certification or ServSafe Certification (or willingless to obtain)
- Exceptional leadership, customer service, and communication skills.
- Ability to pass state mandated background check.
- Physical capability to perform all essential job functions.
- Ability to read, write, and speak English to ensure effective communication with staff, residents, and visitors.
Additional Details:
- Employment Type: Salary, exempt
- Department: Culinary
- Travel Requirements: No
- This role does include supervisory responsibilities.