Regional Culinary Director

Overview

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 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.

Responsibilities

The Regional Culinary Director is responsible for providing leadership, support, and guidance to the culinary services staff in an assigned number of Communities.

Work with their respective National Culinary Director in planning and implementing culinary program rollouts.

Ensure that communities are maintaining and continuously improving the culinary and service standards to meet business needs and industry trends.

Use metrics and KPIs to identify potential issues and establish action plans to improve operational performance

Support and prepare communities to pass Quality and Food Safety audits.

Work and assist Community Culinary Leaders in meeting financial targets and compliance standards.

Develop their teams, Culinary Leaders, and community culinary teams through ongoing and targeted training.

Support communities in their recruiting efforts.

Community emergency and crisis response either in person or through directing the regional team and communicating with operational leads.

Assist other departments, such as Engaged Life, Maintenance, Life Guidance, and Sales in meeting their goals and meeting/exceeding resident needs.

Motivate, inspire, train, and coach community team to implement the culinary team’s and company’s branded vision and exceed performance targets.

Create a culture of service by ensuring community teams understand their business, can deliver superior service, and abide by all company processes, policies, and procedures.

Serve as a catalyst for integrating process improvements across the region, leading, and championing tactical implementation of enhancements and/or changes. Able to inspire and motivate others to drive improvements.

Play an active role in hiring Culinary Leaders.

Serve as a business partner and trusted leader for the District and Regional teams.

Implement and monitor culinary strategies that enhance profitability for the organization.

May need to investigate complaints and implement effective solutions.

May perform other duties needed and/or assigned.

Qualifications

Hospitality Management or Culinary Arts degree or equivalent hospitality experience.

Seven (7) years progressive management experience managing a complex business with financial and operational responsibility that includes multi-site leadership (i.e., 30+ sites).

Successful high-volume P&L and budgetary management.

Exceptional organizational and time management skills.

Self-starter capable of leading, directing, and supporting a diverse team with highly interpersonal and communications skills.

Experience rolling out, training, and implementing new programs.

Strong computer skills including proficiency in Microsoft Office suite such as Outlook, Word, Excel, and PowerPoint. The ability to learn and work within new systems.

Strong analytical skills and ability to use metrics to develop and drive business initiatives.

Serve Safe Certified – Instructor’s license preferred.

Will be required to travel up to 85% of time on behalf of Company. Travel time is subject to change based on business needs.

Must possess valid driver’s license.

Position requires driving responsibilities (may use Company provided vehicle and/or personal vehicle).

Must satisfactorily meet and be in compliance with Company motor vehicle policy standards and Travel Policy.

Must have or be willing to get a COVID-19 vaccine, subject to legal requirements.