CULINARY DIRECTOR

General Summary

The Culinary Director is responsible for meal planning, compliance, operations, inventory, budget, as well as hiring, training and overseeing staff. This position ensures dietary needs are met for residents; reports directly to the Executive Director and is a full-time exempt position.

Essential Job Functions

• Ensures timely daily food service for Memory Care and Assisted Living residents.
• Creates and manages monthly menus for community and off-site events; participates in community programming, marketing and events.
• Oversees food preparation services for sister properties as needed.
• Provides back-up coverage for Cooks, Prep Cooks and Culinary Assistants.
• Fulfills food service requirements, policies, procedures, rules and regulations.
• Hires, trains, coaches, schedules and manages kitchen and dining staff.
• Conducts employee reviews to promote job satisfaction, growth and learning opportunities.
• Ensures staff coverage for meals, snack times, and special activities throughout the day.
• Responsible for quality, nutritious meals to be properly plated/served at correct temperatures.
• Creates specialized meal programs that meet senior nutrition needs and dietary restrictions.
• Provides a variety of quality food with respect to cultural and religious backgrounds.
• Monitors resident feedback and adjusts menus to match resident preferences.
• Maintains current records/department logs; ensures they are ready for inspection at all times.
• Receives regular consultation and keeps a written record of the visits.
• Manages food purchasing, inventory and financial forecasting.
• Maintains budget and cost controls; manages staff to minimize overtime and maximize efficiency.
• Maintains inventory and supplies of culinary and nonperishables.
• Posts menus in centralized location for residents to view.
• Ensures main and ancillary kitchens, dining areas are clean, sanitary, and inspection ready.
• Maintains health, sanitation, and quality assurance standards.
• Maintains confidentiality per residents and families; participates in staff meetings and training programs.

Qualifications

• Bachelor’s degree in Culinary Arts/Science, Business/Hospitality Management, preferred.
• Formal Culinary training with five years’ experience in senior living preferred.
• Food Service Management Certificate & Accredited Food Safety Certificate required.
• Five years kitchen management experience overseeing kitchen staff, scheduling and inventory.
• Experience in catering for large group events preferred.
• Effective verbal/written English communication skills; bi/multilingual is a plus!
• Ability to work evenings or weekends as needed.
• Certified in first aid, or able to complete certification training.
• Basic knowledge computer skills; email, word processing, and Excel spreadsheets.