Director of Culinary Services

About the Role

We are seeking a Director of Culinary and Nutritional Services who is passionate about making a difference through their work. This role involves planning, organizing, and directing the overall operation of the Culinary and Nutritional Department to ensure quality nutritional services are provided daily while maintaining clean, safe, and sanitary culinary services. The ideal candidate will demonstrate accountable behavior and align with our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership, and care.

Responsibilities

• Operations Management (30%)
  • Plans, develops, and directs the Culinary and Nutritional Services Department and its activities.
  • Oversees the entire dining experience, including menu planning and execution.
  • Develops and maintains culinary services and clinical nutritional policies and procedures.
  • Ensures quality and quantity of food served through standardized recipes and methods.
  • Supervises and assists in the preparation of meals to ensure they are palatable and appetizing.
  • Maintains adequate stock levels of food, supplies, and equipment through effective purchasing and inventory processes.
  • Ensures residents’ dietary needs are met through nutritional recipes and menu plans reviewed by a Registered Dietitian.
  • Coordinates services and activities with other departments (e.g., Nursing, Maintenance, Housekeeping).
  • Plans and executes catering needs and special events.
• Customer Relations and Service Management (30%)
  • Listens and responds to the needs of residents and staff members.
  • Reviews and addresses complaints and grievances related to the department.
  • Serves on committees and attends community meetings to provide updates on departmental activities.
  • Maintains confidentiality of resident care information.
• Quality, Compliance, and Risk Management (20%)
  • Ensures appropriate nutritional care for every resident through assessments, charting, and monitoring.
  • Develops and maintains an ongoing quality assurance program for the department.
  • Ensures culinary work areas and equipment are clean, sanitary, and safe.
  • Identifies and classifies job-related functions involving potential exposure to blood/body fluids.
  • Develops and implements plans of correction for deficiencies noted during inspections.
  • Collaborates on emergency disaster programs (e.g., fire, severe weather).
  • Shares observations and insights to improve departmental quality and efficiency.
• Financial/Assets Management, Administration, and Reporting (10%)
  • Assists in developing and maintaining the departmental operational budget.
  • Ensures equipment and supplies are maintained and operable.
  • Maintains accurate and informative resident Plan of Care and progress notes.
  • Utilizes menu planning software and maintains records in accordance with company and regulatory standards.
• People Management and Development (10%)
  • Manages all Culinary and Nutritional Services Department staff directly or indirectly.
  • Fosters a positive work environment to attract, retain, and motivate employees.
  • Interviews, selects, and orients new direct reports.
  • Establishes and promotes performance expectations for staff.
  • Evaluates job performance and provides developmental guidance.
  • Monitors compliance with organizational requirements and addresses non-compliance.
  • Participates in the development and delivery of in-service training and orientation programs.
  • Ensures sufficient staffing plans for absences or vacancies.
  • Responds timely to staff questions, requests, and work product reviews.
• Performs all other duties as assigned.

Qualifications

• Education
  • Associate degree in culinary, hospitality, nutritional services, or a related field required.
  • Bachelor’s degree in hospitality management or a related field preferred.
  • Certified Dietary Manager (CDM, CFPP) certification from the Association of Nutrition and Foodservice Professionals (ANFP) preferred.
  • Registered Dietitian (RD) license from the Academy of Nutrition and Dietetics (AND) and current unencumbered Ohio Board of Dietetics license preferred.
  • ServSafe certification required or willingness to obtain within a reasonable timeframe.
• Experience
  • Five years of experience in direct food service operations management required.
  • Supervisory experience in a long-term care facility, hospital, or related medical facility preferred.
  • Knowledge of dietary practices/therapy, federal/state/local standards, and regulations preferred.
  • Strong knowledge of cooking methods, food trends, quality, production, sanitation, and presentation required.
  • Experience in menu planning, food cost control, purchasing, and inventory control required.
  • Financial management and budgetary accounting skills required.
  • Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet.
  • Proficiency with Point of Sale (POS) and diet management software.
• Other Requirements
  • Must be able to read, write, speak, and understand English.
  • Must possess a valid driver’s license and acceptable driving record.
  • Must be insurable under professional liability and crime coverage policies.

Working Conditions

• Sitting: Up to 4 hours/day
• Standing: Up to 8 hours/day
• Walking: Up to 6 hours/day
• Lifting, transferring, pushing, or pulling: Up to 50 pounds
• Driving: Up to 6 hours/day
• Travel: Minimal overnight travel
• Work weekends, evenings, and holidays: Occasional
• On-call availability: 24/7 for emergencies
• Subject to falls, burns, odors, and cuts during the workday.
• Subject to sudden temperature changes when entering/leaving refrigerator/freezer.
• Occasional exposure to residents with various disease processes.
• May be exposed to infectious waste, disease, or conditions, including AIDS and Hepatitis B viruses.
• Risk Category for Exposure to Bloodborne Diseases: II