Culinary Supervisor

Join us at The Summit where we impact lives and build careers! Learn more Today! We are a regional leader in senior care and are located in Lynchburg, Virginia.
Our mission is to empower individuals with choices in purposeful living built on values of faith, servant leadership, stewardship, integrity, peace of mind, innovation and joy.
What’s the difference between a job and a meaningful, rewarding career? You’ll know from day one at The Summit, a vibrant life plan community in one of the most beautiful areas of Virginia.
Here at The Summit, you’ll experience so much more than just a great living.
You’ll have the satisfaction of knowing your work actually makes a difference.
You’ll be part of a passionate team where your ideas and input will be openly valued and respected.
You’ll have purposeful opportunities to serve our greater community.
The Summit has two communities, on one campus, providing a continuum of care for residents.
At The Summit Independent Living and The Summit Assisted Living, we care for our residents and provide them with access to additional services provided by The Summit Health & Rehab Center through a partnership agreement with Hill Valley Healthcare (the operators of The Summit Health & Rehab).
We provide care coordination for our residents and team members as both communities work together to provide consistent, quality care through the full continuum of care for all Summit residents.
Come be part of our dynamic community and grow your career in two of the strongest sectors of the employment market — hospitality and health care services.
Job Qualifications: Must be at least eighteen (18) years of age or older and be able to read, write and follow verbal and written directions.
Experience of three (3) to five (5) years supervisory experience in food service.
Experience in hospital, retirement community, country club, restaurant or other facility operation is desirable.
Must possess thorough knowledge of restaurant-style food service and possess the ability to successfully communicate those requirements to line level staff.
Must have a complete understanding of food service sanitation guidelines as written in local and state regulations.
Other relevant skills include planning, multi-tasking, leadership, interpersonal relationships, creativity, written and oral communication, and state and federal regulations including general labor laws.
Job Duties and Expectations: Works and communicates with the Executive Chef for ordering needs.
Maintains levels of supplies needed for dining venues and communicates as needed.
Oversees the servers and hosts to ensure they are on task and serving the residents in a safe, sanitary, pleasant, and professional manner, consistent with The Summit quality standards.
Maintains neat and orderly stations in the Dining Room, storage areas and FOH spaces of the kitchen.
Point person for resident interaction with an ability to solve problems or seek proper guidance.
Oversight of all FOH team side work lists, hold team accountable to completion.
Train to the standards and assist if necessary.
Has a working knowledge of food service safety protocols, including storage hierarchy, temperature holding and serving ranges, hygiene, food allergies and chemical usage.
Assists with all catering or events as deemed necessary by Director of Culinary Services.
Key holder, with oversight of opening and closing duties properly completed.
Cultivate and maintain a relationship with residents.
Maintains an organized system for all tray cards, menus, and reservations, assuring they are accurate and up to date.
Leads team in maintaining a spotless dining room and FOH areas.
Maintains a professional demeanor, including proper uniform and hygiene standards.
Completes all labels and logs consistently and as directed.
Assists with the creation of the schedule, adheres to the posted schedule, arrives on time and ready to work.
Helps to fill open shifts as needed.
Strives for excellence in food quality, service standards, teamwork, and sanitation.
Physical Requirements: Lift, push, pull, carry up to 50 pounds.
Ability to stand on feet for hours at time, Knife skills and use of equipment Ability to see, taste, touch, and smell to ensure quality of food and safety.