Home

Jobs

Deltona Jobs

Executive Chef Jobs in Deltona

Food and Beverage Director (Dining Services Director/Executive Chef) at Sonata Lake Mary

Sonata Lake Mary

Food and Beverage Director (Dining Services Director/Executive Chef)

Deltona, FL, USA|

Job Overview

Compensation

Salary

Range $63,000.00 - $100,600.00

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Paid Time Off

401(k) retirement plan

Job Description

Sonata Lake Mary is a leading retirement community dedicated to enhancing the lives of seniors through superior care, vibrant social environments, and comprehensive wellness programs. Located in a picturesque and welcoming setting, Sonata Lake Mary is recognized for its commitment not only to the health and happiness of its residents but also to the professional growth and work-life balance of its employees. As a certified Great Place to Work for eight consecutive years, the community offers a culture of respect, collaboration, and excellence. Eligible team members benefit from valuable offerings such as medical, dental, and vision insurance; company-paid life insurance and voluntary disability coverage; a generous paid time-off (PTO) program including paid holidays; and a 401(k) retirement savings plan with company match, reflecting the community's investment in its workforce. The Food & Beverage Director role is an exciting opportunity to join this vibrant, forward-thinking establishment at the heart of its mission to deliver outstanding culinary services to its residents. This position is crucial for maintaining operational excellence in the culinary services department, where the focus is on providing not only nutritious and appetizing meals tailored to health requirements but also creating memorable dining experiences that contribute to the overall wellbeing of the senior community. The Food & Beverage Director oversees the daily operations of the culinary department, ensuring compliance with sanitation standards, budgetary management, and staffing needs. The role demands leadership in menu development in alignment with dietitian-approved plans, supervision of meal preparation, and maintenance of a safe, clean kitchen environment. Additionally, this director plays an important role in community engagement by supporting sales efforts through catering for marketing events and private resident functions. The ideal candidate will demonstrate a blend of operational expertise, creative menu planning, and a genuine enthusiasm for working with the senior population, fostering a collaborative and respectful team culture. Sonata Lake Mary prides itself on fostering a work atmosphere that encourages flexibility, patience, and teamwork, where team members support each other in delivering compassionate care and exceptional service. Joining the team means becoming part of a community that values your skills, encourages your professional growth, and recognizes your contributions to the enriching lives of seniors. This role reports directly to the Executive Director and works closely with the community administrative team to uphold the highest standards in food and beverage services, consistently striving for excellence in every aspect of the department's operations.

Job Requirements

Degree in Culinary Arts preferred
3 to 5 years of experience in food production and management
Serve Safe certification or willingness to obtain within 90 days
Knowledge of food preparation procedures and health department regulations
Basic computer skills including Microsoft Office
Strong communication and organizational skills
Ability to work with minimal supervision
Physical ability to lift 40-50 pounds and stand for long periods
Ability to work in a hot, humid environment
Demonstrated customer service orientation
Team player mentality
Attention to detail in food quality and presentation
Commitment to maintaining food safety and sanitation standards
Ability to manage budgets and labor costs
Experience recruiting and training staff

Job Qualifications

Degree in Culinary Arts preferred
3 to 5 years' previous experience in food production and management
Serve Safe certification or willing to obtain within 90 days of hire
Basic knowledge of food preparation procedures and dining room service etiquette
Knowledge of Health Department regulations for food service operations
Basic proficiency in Microsoft Office applications and internet usage
Strong organizational, oral, and written communication skills
Self-motivated with ability to work independently
Results oriented
Customer service oriented
Proven team player
Physically able to bend, reach, push, pull and lift up to 40-50 pounds
Ability to stand for extended periods
Ability to work in hot and humid environments
Able to determine food quality through taste and smell

Job Duties

Responsible for the overall financial and operational functions related to dining room service and culinary operations
Creates and plans weekly menus for the Independent Living communities following dietitian-approved menus for Assisted Living and Memory Care communities
Ensures compliance with federal, state, and local sanitation regulations
Maintains cleanliness and sanitation of all work areas
Conducts routine safety and sanitation inspections and communicates action items to the Vice President of Food and Beverage, Plant Operations Director, and Executive Director
Demonstrates attention to detail with regard to food quality, presentation, and dining room environmental standards
Develops and maintains food service quality objectives and standards
Maintains good working relationships with community administrative team members and networks with other communities
Prepares all monthly food service reports and maintains food and supply expenses to budget or forecast
Places orders for food and supplies through authorized vendors after completing physical inventories
Plans, develops, organizes, implements, evaluates, and directs food and beverage service operations
Makes reports and recommendations concerning food service operations to the Executive Director
Maintains daily logs of freezer, refrigeration, dishwasher, sink, and food holding temperatures
Assures kitchen cleanliness and safety while meeting food safety standards
Supports community sales efforts with catering for marketing events and private resident affairs
Follows all emergency procedures and safety policies
Ensures a 72-hour emergency food and water supply
Exhibits enthusiasm for working with seniors and demonstrates creativity, patience, and teamwork
Maintains confidentiality of resident care information
Manages staffing and labor costs, recruits, trains, and evaluates culinary staff
Oversees dining room service provider contract responsibilities and culinary service calendar for holidays and special events
Performs other duties as necessary