Culinary Training & Support SpecialistThe Goodman Group • Chaska, Minnesota, United States
Culinary Training & Support Specialist
The Goodman Group
- Chaska, Minnesota, United States
- Chaska, Minnesota, United States
À propos
- Provides comprehensive training for servers and other FOH personnel to ensure exceptional service execution.
- Coaches FOH team members on hospitality best practices, service standards, workflow efficiency, and resident engagement.
- Supports onboarding and continuous competency development for all FOH roles.
- Supports culinary mentorship program development.
Back of House (BOH) Support & Quality Assurance
- Works in collaboration with Culinary Director and BOH employees in proper food preparation in alignment with approved menus, recipes, and nutrition guidelines.
- Ensures food presentation meets high-quality standards and aligns with organizational expectations.
- Conducts routine kitchen walkthroughs to identify training needs, food safety concerns, and opportunities for operational improvement.
- Partners with culinary leaders to reinforce systems that promote consistency, quality, and compliance.
Technology Rollout, Support, & Training
- Assists with the implementation, training, and ongoing support of culinary and dining-related technologies (e.g., menu platforms, ordering systems, production tools).
- Ensures FOH and BOH teams understand and effectively use assigned technology to support workflow and service quality.
- Communicates updates, provides troubleshooting support, and reinforces proper usage of digital tools.
Resident Satisfaction Monitoring
- Monitors resident satisfaction through direct feedback, observation, and formalized survey tools.
- Collaborate with community leadership, Regional Directors of Culinary Operations and National Director of Culinary Operations and Sales to identify trends, address concerns, and implement service improvements.
- Uses resident feedback to reinforce service standards and adjust training priorities for FOH and BOH teams.
Knowledge and Critical Skills
- Strong understanding of AL and SNF food service operations and regulatory requirements.
- Ability to train, coach, and motivate diverse team members.
- Strong communication, organization, and problem-solving skills.
- Ability to make independent decisions while maintaining alignment with organizational standards.
Education and Experience
- Bachelor's degree in culinary arts, or equivalent.
- Certified Food Protection Manager certification and or applicable state certification requirements or willingness to obtain within 2 months.
- Must meet all applicable state and federal requirements for healthcare dining operations.
- Prior experience in senior living, healthcare dining, or hospitality training is strongly preferred.
Supervisory Responsibility
- This position may have direct or indirect supervisory responsibilities depending on project or community assignment.
Travel Requirements
- Extensive travel will be required for up to 3 weeks a month minimum.
- Provides comprehensive training for servers and other FOH personnel to ensure exceptional service execution.
- Coaches FOH team members on hospitality best practices, service standards, workflow efficiency, and resident engagement.
- Supports onboarding and continuous competency development for all FOH roles.
- Supports culinary mentorship program development.
Back of House (BOH) Support & Quality Assurance
- Works in collaboration with Culinary Director and BOH employees in proper food preparation in alignment with approved menus, recipes, and nutrition guidelines.
- Ensures food presentation meets high-quality standards and aligns with organizational expectations.
- Conducts routine kitchen walkthroughs to identify training needs, food safety concerns, and opportunities for operational improvement.
- Partners with culinary leaders to reinforce systems that promote consistency, quality, and compliance.
Technology Rollout, Support, & Training
- Assists with the implementation, training, and ongoing support of culinary and dining-related technologies (e.g., menu platforms, ordering systems, production tools).
- Ensures FOH and BOH teams understand and effectively use assigned technology to support workflow and service quality.
- Communicates updates, provides troubleshooting support, and reinforces proper usage of digital tools.
Resident Satisfaction Monitoring
- Monitors resident satisfaction through direct feedback, observation, and formalized survey tools.
- Collaborate with community leadership, Regional Directors of Culinary Operations and National Director of Culinary Operations and Sales to identify trends, address concerns, and implement service improvements.
- Uses resident feedback to reinforce service standards and adjust training priorities for FOH and BOH teams.
Knowledge and Critical Skills
- Strong understanding of AL and SNF food service operations and regulatory requirements.
- Ability to train, coach, and motivate diverse team members.
- Strong communication, organization, and problem-solving skills.
- Ability to make independent decisions while maintaining alignment with organizational standards.
Education and Experience
- Bachelor's degree in culinary arts, or equivalent.
- Certified Food Protection Manager certification and or applicable state certification requirements or willingness to obtain within 2 months.
- Must meet all applicable state and federal requirements for healthcare dining operations.
- Prior experience in senior living, healthcare dining, or hospitality training is strongly preferred.
Supervisory Responsibility
- This position may have direct or indirect supervisory responsibilities depending on project or community assignment.
Travel Requirements
- Extensive travel will be required for up to 3 weeks a month minimum.
Compétences linguistiques
- English
Avis aux utilisateurs
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