Overview:
We create communities where employees thrive in their work, helping our residents thrive in their homes.
We strive to enhance the lives and exceed the expectations of those we serve every day.
To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone.
Atria Senior Living’s family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including:
Paid holidays and PTO
Receive annual anniversary rewards
Benefits include: Health / Dental / Vision / Life Insurance
401(k) employer match
Tuition reimbursement
* Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location
As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.
Apply now!
Responsibilities:
The Kitchen Manager plans, organizes and directs the kitchen and dining room in the absence of the Restaurant Director.
Additionally, they help with the planning, preparation, and execution of meals for residents and guests.
They assist the Restaurant Director with kitchen staff development and training as related to meal preparation, food storage, and kitchen sanitation.
The Kitchen Manager also ensures that all meals are prepared and presented according to Atria standards.
Lead the Kitchen staff through exercising judgement on matters of significance, including following Atria Operational Best Practices, Customer Satisfaction, and Quality Enhancement Expectations; partner with Restaurant Director for support.
Lead staff to provide high levels of customer service and create a restaurant style dining atmosphere.
Ensure that all food is purchased, stored, prepared and served in accordance to local, state, and federal guidelines.
Support the Restaurant Director with interviewing, hiring, coaching, training and development of culinary staff.
Provide feedback, coaching, and discipline to assigned staff in order to meet required performance expectations and uphold Atria policy; partner with Restaurant Director for support.
Create a strong sense of team work and cooperation among all staff.
Prepare and coordinate work schedules for staff in accordance to budget.
Assist Restaurant Director in menu planning and development based on resident likes and dislikes, budget, and seasonal options.
Responsible for maintaining equipment in good working condition.
Responsible for maintaining adequate amounts of cleaning supplies, small wares, equipment, and food in accordance with local and state regulations and employee safety requirements.
Direct staff to adhere to the Atria Quality Enhancement Program.
Facilitate Pre-Meal stand up for all dining and kitchen staff.
Responsible for planning, preparation, and execution of special events, banquets, and theme meals.
Acquaint new residents with menus, seating, and dining options and hours, when applicable.
May perform other duties as needed and/or assigned.
Qualifications:
High School Diploma or General Education Degree (GED).
Culinary degree preferred.
Two (2) years cooking experience in the hospitality field or One (1) or more years working the Atria Culinary Department
Serve Safe Certification as required by state law and/or Company standards.
Working knowledge of basic kitchen operations and food safety standards.
Previous management or team leadership experience necessary.
Strong organization and time management skills.
Able to manage budgets including food, supplies and labor.
Previous experience in banquets or special event planning.
Basic Computer skills – Microsoft word and Excel.
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