Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,320.00 - $80,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical
Dental
Vision
Life
disability plans
Retirement Savings Plans
Employee assistance program
Discount Program
Paid Time Off
Sick Time
Holiday pay
myFlexPay
Tuition Reimbursement
Discretionary bonuses
Job Description
Sunrise Senior Living is a recognized leader in senior care, dedicated to providing seniors with an enriching, compassionate, and health-centered environment. With a commitment to empowering its residents to live longer, healthier, and happier lives, Sunrise Senior Living creates an atmosphere where meaningful relationships flourish—between residents, their families, and the team members who serve them. This nurturing community has been honored multiple times as a Great Place to Work, reflecting the company’s strong culture, outstanding workplace environment, and dedication to employee growth and satisfaction. Sunrise Senior Living thrives on a foundation built on respect for the sacred value of human... Show More
Job Requirements
- Minimum high school diploma or equivalent
- minimum two years experience supervising kitchen, food service, and dining room operations in a full-service restaurant
- current ServSafe certification
- ability to recruit, coach, and manage the performance of kitchen/dining room staff
- ability to work weekends, evenings, and flexible hours
- proficiency in basic computer skills
- knowledge of nutrition and modified diets
- ability to manage food and labor budgets
- excellent communication skills
- strong organizational and time management abilities
- ability to comply with health and safety regulations
- physical ability to perform kitchen duties and stand for extended periods
- willingness to participate in required health screenings and drug testing
Job Qualifications
- Minimum of two years experience supervising kitchen, food service, and dining room operations in a full-service restaurant
- ability to recruit, coach, and manage the performance of a kitchen/dining room staff
- minimum two years volume cooking experience and ability to cook three to four days per week and produce food at the volume required
- current ServSafe certification
- proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms
- possess basic knowledge of nutrition and modified diets
- proven ability to manage food and labor/labour budgets and achieve established targets
- proficient in basic computer skills and programs with the ability to learn new applications
- ability to work weekends, evenings, and flexible hours and be available for customers at peak service delivery days and times
Job Duties
- Deliver consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs
- post and display weekly and daily menus in accordance with Sunrise standards
- complete and utilize production sheets to control food quality and portions
- ensure adherence to modified diets, correct portioning of foods, and proper serving methods
- prepare and serve meals on time and at the correct temperatures
- train on and participate in front-of-the-house operations to ensure a positive customer experience
- ensure all food in Bistro and other common areas is fresh, covered, labeled, and dated as applicable
- support all special events with exceptional emphasis on marketing events
- serve minimum one meal per week in Reminiscence and meet with the Reminiscence Coordinator to review service and preparation needs each day
- partner with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences
- participate in monthly Resident Council Meetings and other identified food committee meetings
- visit with residents during meal periods each day for feedback on menu
- ensure coordination of staffing in dining room with Residential Care Coordinator before each meal
- adhere to established product order guide(s) and vendor programs
- ensure compliance with Hazard Analysis and Critical Control Points (HACCP) and local health department regulations
- maintain an adequate inventory of food and supplies including emergency supplies
- partner with leadership team to ensure community is in compliance with national/provincial regulations pertaining to occupational health and safety requirements and promoting Risk Management programs and policies
- ensure that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Safety Data Sheets (SDS), and Lockout Tagout procedures
- ensure compliance with local health department regulations and Sunrise standards
- practice safe food handling always to prevent contamination and/or an outbreak of food borne illness
- maintain a clean, organized, and clutter-free kitchen environment
- complete and maintain accurate food production records including safe cooking and holding temperatures and a record of the menu as served
- complete and maintain accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists
- partner with the Maintenance Coordinator for repairs and scheduled maintenance of equipment
- understand and manage the department budget including food, labor/labour, and other expenses
- keep financial tools up-to-date and ensure budgeted allowances are maintained
- review monthly financial statements and implement plans of action around deficiencies
- process and submit monthly expenses and budget data timely
- coordinate with the community team to achieve maximum staff economies and cross training
- conduct regular inventories as defined by accounting guidelines
- provide overall management of the department including but not limited to recruiting, hiring, training, and coaching
- lead and participate in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and in-services
- develop a working knowledge of state/provincial regulations and ensure compliance
- complete team member staffing and scheduling according to operational and budgetary guidelines
- conduct a daily review of timekeeping practices and payroll report to ensure all hours worked are recorded and appropriately paid
- conduct timely performance appraisals with meaningful conversations
- hold team accountable and correct actions when necessary with proper documentation
- attend regular meetings as required: Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement, and others as directed by the Executive Director
- keep abreast of professional developments in the field by reading, attending conferences and training
- maintain compliance in assigned required training and all training required by state/province or other regulating authorities
- perform other duties as assigned
- delegate assignments to the appropriate individuals based on their skills, roles, and interests
- possess written and verbal skills for effective communication with the ability to facilitate small group presentations
- competent in organizational and time management skills
- demonstrate good judgment, problem solving, and decision-making skills
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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