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Regional Culinary Floater This position requires travel throughout Indiana Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, RelationshipsandExcellenceare the core values for American Senior Communities. These words not only form the acronymCARE, they are our guiding principles and create the framework for all of our relationships with customers, team members, families and the community at large. Summary:The Regional Culinary Floater is responsible for the overall management of the culinary services department toensure the department provides nourishing, attractive, well-balanced meals which meets the daily nutritional needsof each resident, consistent with laws and regulations and accepted nutritional standards while allocatingdepartment resources in an efficient and economic manner. Provides coverage and leadership to multiple buildings,communities, and culinary departments as business demands, dependent on current management staffing. Ability toroutinely travel to different buildings, in different locations, as business dictates. What will you be doing and how will you make a difference at American Senior Communities? Supervises servers and cooks, including preparing schedule of hours worked and ensuring job specificorientation has occurred with each new employee. Hires, trains, promotes, disciplines, and/or terminates withincompany guidelines. Tracks employee attendance and reports monthly to Office Manager. Conducts annualperformance evaluations for employees. Supervises and is personally involved in food preparation to maximize nutritional value, flavor, andappearance. Ensures quality food preparation and service that is served to residents within scheduled timeframes. Monitors department budgeted amounts of food costs, supplies, labor hours and wages, and ensures communitydoes not spend over budgeted amount. Utilizes declining budget/ spenddown sheet. Communicates with residents to ensure customer satisfaction. Visits new residents to orient them to culinaryservices offered, and reviews food service section of resident handbook. Oversees sanitation for department and maintains sanitary conditions as required by the State Department ofHealth and goals set by company. Prepares and monitors daily, weekly, and monthly cleaning schedules andensures all goals are consistently met. Posts cleaning schedules for employees. Completes and maintains all food service records and forms, including administrative statistics on food costs,menus, and repairs per company procedures. May be required to work on holidays to serve resident meals, dependent on business and staffing. May be required to stay overnight, away from home, and out of town---as business demands. Requirements: Minimum of Associates Degree, &/OR Certified Dietary Manager (CDM), American Culinary Federation (ACF) certificationor Foodservice Management Professional (FMP) certification. Must have current and valid SERV SAFE Managers Food Safety Certificate. Minimum of five (5) years of foodservice, hotel, or restaurant full-service experience. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.