Director of Culinary Services

Responsibilities

• Develops and implements food services policies, procedures, and job descriptions.
• Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines.
• Adjusts recipes to appropriate yield.
• Maintains quality and consistency of food, including food temperatures, portion control, palatability, and attractiveness, and implements changes to ensure quality according to established standards.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure adherence to prescribed methods of cooking and garnishing and sizes of portions.
• Cooks and carves meats, and prepares dishes.
• Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order forms.
• Inventories food items monthly.
• Conducts regular Quality Assurance Audits.
• P Practices safe and sanitary food handling.
• P Practices all safety and loss prevention procedures.
• Negotiates and signs food service agreements with vendors.
• Selects, schedules, and conducts orientation and in-service educational programs for personnel.
• Maintains monthly expenditures to include explanation of significant variances to ensure compliance with budget.

Qualifications

• Bachelor’s degree in culinary arts program preferred.
• Minimum of 5 years of management experience in a food service environment.
• Successfully completed food safety training.
• Ability to handle multiple priorities and work in a fast-paced environment.
• Proficient organizational skills and ability to meet deadlines.
• Strong computer skills.
• Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well.