The Assistant General Manager Culinary Services partners closely with the General Manager to overseedaily culinary and dining operations while ensuring exceptional resident experiences, operationalexcellence, and financial performance across multiple dining venues.
The Assistant General Manager Culinary Services serves as a key member of the leadership team,providing oversight of culinary operations, hospitality services, catering, special events, employeeengagement, and resident satisfaction initiatives. This role is ideal for an experienced hospitality orculinary leader who is passionate about creating exceptional dining experiences while developing high-performing teams
Essential Functions and Duties
Operations Leadership
Partner with the General Manager to oversee the daily operation of all dining venues and culinary services.
Ensure consistent execution of hospitality, service, and quality standards.
Monitor operational performance and implement continuous improvement initiatives.
Assist in developing operational goals, action plans, and service excellence initiatives.
Culinary & Dining Services
Provide leadership and support to Executive Chefs, Dining Managers, and culinary teams.
Ensure high standards of food quality, presentation, sanitation, and resident satisfaction.
Assist with menu planning, food purchasing, inventory management, and production oversight.
Maintain compliance with all food safety, sanitation, and regulatory standards.
Resident Experience & Hospitality
Partner with Resident Experience, Community Leadership, and Culinary teams to create exceptional resident dining experiences.
Support community-wide events, holiday celebrations, themed dining programs, and special resident functions.
Coordinate catering services for resident, family, and organizational events.
Promote personalized dining experiences and hospitality initiatives that enhance resident satisfaction.
Financial Management
Assist in managing departmental budgets, labor costs, food costs, and operating expenses.
Monitor financial performance and identify opportunities for operational improvements and cost savings.
Support purchasing, vendor management, and inventory control initiatives.
Analyze operational reports and key performance indicators to improve financial results.
Leadership & Team Development
Recruit, coach, mentor, and develop managers and frontline team members.
Foster a culture of accountability, collaboration, and continuous improvement.
Support employee engagement, recognition, and retention initiatives.
Conduct performance evaluations and assist with corrective action when appropriate.
Compliance & Quality
Ensure compliance with all federal, state, local, and company policies.
Maintain compliance with ServSafe, HACCP, OSHA, and applicable healthcare and senior living regulations.
Participate in quality assurance initiatives and operational audits.
Promote a safe working environment for employees and residents.
Travel
Occasional travel for company meetings by car and/or plane may be required.
General Responsibility as Required for Position
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
Attends department meetings as required.
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
Completes mandatory training and competencies annually
AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Requirements:
Education/Experience/Training
Associate or Bachelor's degree in Culinary Arts, Hospitality, or related field (Bachelors Preferred)
3–5 years of culinary management experience in senior living, healthcare, hotel, or contract food service
ServeSafe Manager Certification or Ability to gain certification in 90 day introductory period
Proven experience with budgets, food cost, and labor management
Knowledge of therapeutic diets and regulatory requirements
Preferred
Certified Dietary Manager (CDM) or Executive Chef certification
Experience with POS, inventory, and menu management systems (MealSuite, CBORD, etc.)
Multi-unit or high-volume catering experience
License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment
