Culinary Director

GENERAL JOB SUMMARY:

The Culinary Director is responsible for organizing , developing, and directing the overall operation of the Culinary Department to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner, as well as any other job duties listed below or as outlined by their supervisor. Complies with federal, state, and local standards for community operation. Incorporates the Generation’s mission, vision, and values in the daily work and interactions with others.

SCOPE OF JOB TASKS:

Duties include but are not limited to the following:

· Supervise and assist in preparation of all products and meals

· Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.

· Ensures that all residents’ nutritional needs are being met

· Coordinates services and activities with other departments

· Plans and executes catering needs and special events

· Listens and responds to the needs of residents and staff members.

· Resolves food complaints timely and appropriately

· Operate the department in accordance with the approved budget

· Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services

· Ensures that menus are maintained and filled in accordance with established policies and procedures.

· Collaborates with clinical staff to ensure that appropriate nutritional care for every resident is developed and carried out

· Maintains an ongoing quality assurance process/program by routinely auditing the full culinary cycle to improve quality, customer service, and operational efficiency.

· Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner

· Reviews, develops, and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.

· Works with others on the development, implementation, and maintenance of emergency disaster programs

· Recruits, hires, train, develop, and performance manages all culinary employees

· Maintain department records and perform administrative functions

· Other duties as assigned

JOB SPECIFICATION:

Education:

· High school diploma or GED is required

Experience:

· Previous Culinary Management experience in senior living is highly desired

· Previous supervisory/management experience required

Qualifications:

· Current Food Handler’s Permit

· Certification in CPR and First Aid

· Sufficient computer skills including proficiency in Microsoft Office, Outlook, and /or Internet to perform required duties
Ability to read, write, speak, and understand the English language

Job Type: Full-time

Pay: $65,000.00 - $68,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Schedule:

• Day shift
• Monday to Friday
• Weekend availability

Experience:

• Culinary experience: 4 years (Preferred)

Work Location: One location