Director of Culinary Operations
To enrich the quality of life of our residents by creating a sustainable, nurturing and professional environment through caring, personalized service.
The primary purpose of this position is to lead the Culinary Operations Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the Culinary department is maintained in a clean, safe, and sanitary manner.
Essential Job Functions Duties and Responsibilities
- Provide a pleasant dining experience for residents and guests.
- Direct, plan, develop, organize, implement, evaluate, and survey the Culinary Operations Department programs and activities.
- Coordinate Culinary Operations, activities, and events with staff, residents and guests.
- Implement and enforce the department's policies, procedures, job descriptions, etc. for ensuring the quality of the dining service in addition to compliance with federal, state, and local laws.
- Review and assist in developing a correction plan addressing elements noted during survey inspections.
- Maintain a reference library of menus, recipes, policies, procedures, operations standards, current diet manuals, etc., necessary for complying with current standards and regulations.
- Ensure food services meets recipe compliance, presentation, food quality, and food safety.
- Comply with established purchasing practices and 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. Recommend to the Executive Director the number and experience level of personnel needed. Assist in the recruitment, interviewing, and selection of Culinary Operations personnel.
- Plan, conduct, and schedule relevant in-service training and orientation classes that provide instructions on how to do the job, proper equipment use, hazardous materials and safety.
- Assist in staff development. Formally and informally monitor performance personnel and ensure adjustments/corrections are made by using coaching, counseling, and discipline methods. Work with the Executive Director to resolve staff performance issues including those that may lead to termination.
Safety and Sanitation
- Assist in developing, implementing, and maintaining a program for monitoring communicable and/or infectious diseases among residents and staff with the Safety Officer.
- Ensure that the Culinary Operations policies and procedures identify the safety precautions and equipment to use when performing tasks that could result in injury, including eye wash station.
- Ensure that dining service work areas, food storage rooms, preparation areas, etc. are maintained in a clean and sanitary manner.
Equipment and Supply
- Recommend to the Executive Director the equipment and supply needs of the department.
- Place orders for equipment and supplies using approved vendors and products.
Budget and Planning
- Assist in preparing and planning the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
- Maintain current records of department expenditures and assure that adequate financial records and cost reports are submitted to the Executive Director upon request or as necessary.
Required Knowledge, Skills and Abilities
Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism. Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.
Education and Experience
Prefer experience in a supervisory capacity in a hospital, skilled nursing care facility, or other related medical facility.
Prefer training in cost control, food management, diet therapy, etc.
Must be able to use personal computer, culinary software and related programs (Word, Excel, Electronic Health Records).
For Skilled Facilities a Certified Dietary Manager is required or eligible to complete in 12 months.
Must be registered as a Food Handler or Serve Safe certified in states where required.
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