Culinary Services Director

Purpose:
Actively direct and manage the operation of the Food Service Department, to include staffing, food ordering and accountability, preparation, menu planning, food delivery and sanitation in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for the residents.

Essential Functions:
Supervisory Functions

Schedule dietary staff, supervise and train in day to day dietary operations. Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. Communicate policies and procedures. Evaluate performance, coaching as necessary. Ensure equipment is maintained and work areas are clean, safe and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any transgression. Maintain food cost within budgetary constraints. Maintain strict inventory control for emergency needs.
Planning Functions

Plan Community and individual resident menus in coordination with care staff if necessary. Plan special events as needed.
Food Preparation Functions

Ensures that meals are prepared according to menu and recipes followed. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. See that appropriate snacks are available to residents with special dietary needs. Ensure all utensils, dishes and equipment and work areas are cleaned properly and in a timely manner. Supervise and inspect food storage.
Training

Attend all required in-service training. Conduct periodic training for kitchen personnel as necessary to maintain high quality and variety in menus, and job satisfaction for employees.
Resident’ Right Functions

Ensure compliance and understanding of all regulations regarding resident’s rights.
Other

Other duties as assigned

Minimum Eligibility Requirements:
Must be formally trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts.
Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors.
Must be capable of maintaining full time attendance.
Must meet all health requirements.
Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.
Understand and communicate financial aspects of budget and cost control.
At least two-years supervisory experience preferred.

Working Conditions (travel, hours, environment):
Able to work full-time, with some weekend work.

Physical/Sensory Requirements (with or without the aid of mechanical devices):
Medium Work – Ability to exert 20-50 pounds of force occasionally, and/or 10-25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.

OSHA Category Classification:
II: Potential for exposure to blood borne pathogen.