Director of Culinary

About the role

The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service. Platinum Service® is characterized by a high level of responsiveness delivered in a flawless, timely and caring way. Employees commit to providing courteous, responsive, and quality service to our residents by following the principles of our Platinum Service® program.

Responsibilities

• Develop, implement and evaluate the Culinary Operations department's daily schedules and processes.
• Ensure all culinary personnel follow policy and procedures.
• Coordinate and provide hot and cold foods for events that the community holds.
• Create and execute corrective plans that address survey inspection results.
• Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.
• Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety.
• Comply with established purchasing practices and purchase food strictly from approved vendors.
• Establish a food service production workflow to ensure meals are prepared timely.
• Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift.
• Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.
• Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.
• Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.
• Assist in staff development. Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination.
• Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.
• Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
• Ensure hazardous chemicals are properly labeled and stored appropriately.
• Recommend equipment and supply needs of the department to the Executive Director.
• Place orders for equipment and supplies using approved vendors and products.
• Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department.