Director of Culinary Services

Responsibilities

• Coordinate with Business Office Director to post open positions, schedule interviews, and make hiring decisions in conjunction with Executive Director.
• Ensure that supervisors and hourly team members maintain a safe and sanitary environment, in addition to providing a nurturing and pleasurable dining experience.
• Onboard and train all team members in the Culinary Department, ensuring that any state and company-mandated training is completed in a timely manner and documented properly.
• Deliver coaching, motivation, and performance improvement plans on an as-needed basis to culinary team members.
• Communicate with team members any pertinent information regarding the company, building, and residents.
• Develop and maintain schedules for both front of house and back of house team members.
• Work with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents.
• Menu Planning
• Communicate with line cooks to develop and maintain a pleasing and nutritious menu.
• Conduct monthly Food Committee meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events.
• Cost out menu options to ensure expected budget is met.
• Understand dietary needs of residents and coordinate with dieticians, nursing staff, and care managers to ensure proper selection, preparation, and delivery of meals.
• Budget Management
• Understand all aspects of the culinary operating and staffing budget and ensure that financial goals are met.
• Meet with Executive Director weekly to update them on departmental spend and events.
• During budget season, assist Executive Director in planning next year expenditures in staffing and non-labor expenses.
• Create 5-year capital expense forecast to monitor kitchen equipment needs.
• Approve food orders from selected food vendors and ensure a proper level of inventory to meet demand and minimize waste and cost.
• Compliance
• Comply with all local, state, and/or federal licensing requirements, rules, regulations, OSHA, and company requirements.
• Collaboration
• Routinely work different shifts for quality control, including breakfast, lunch, and dinner.
• Consult with Enrichment Director, Sales Director and Executive Director to determine ways in which Culinary can elevate services in their functional areas of the community.

Requirements

• Culinary degree is preferred.
• A minimum of eight years of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and serving customers.
• Experience to include management of food inventories and budgets.
• Experience in senior living or healthcare a plus.
• Current ServSafe Certification preferred.
• Obtain or hold any county and/or state required food handling/sanitation licenses or certificates.
• Good understanding of Excel and online food service ordering platforms.
• A strong communicator and proven manager who can work with a wide range and number of team members.
• Extensive knowledge of 24/7 food service preparations and federal, state, and local regulations regarding safety of food preparation and handling.

Physical Qualifications

• Walk/Stand – must be able to continuously walk and stand.
• Sit – sit infrequently.
• Lift - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.
• Carry - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.
• Push - constantly 0-10 pounds, frequently 11 – 50 pounds, occasionally 51 – 100 pounds.
• Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available.
• Squat – must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less.
• Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck, manipulating weights of 25 pounds or more.
• Reach– must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more.
• Sense Vision – must be able to read clearly with or without corrective lenses.
• Hear - Must be able to hear telephone, audible alarms, bells and signals related to resident safety with or without hearing devices.
• Taste and smell.
• Speech/Language – must have strong command of English sufficient to read and write and interpret administration information.

Salary Description

$75,000-85,000 BOE