Culinary Services Coordinator

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The Culinary Services Coordinator (CSC) supports the Culinary Services Director (CSD) in consistent operational excellence while ensuring quality customer experience. The Culinary Services Coordinator ensures that the highest quality plate presentation is provided to all residents for a professional dining experience.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assists the Culinary Services Director with staff scheduling to ensure adequate staffing on each shift.
• Assists the Culinary Services Director with handling call-offs and absences following community policies and procedures.
• Provides On-Call responsibilities as needed and scheduled by the Culinary Service Director.
• Supports the Culinary Services Director with recruiting, screening, and selecting staff that are compassionate and have a heart to provide quality care to seniors.
• Assists the Culinary Services Director with payroll functions such as missed punches, properly clocking in/out for meal periods, approving time off requests, etc.
• Assists the Culinary Services Director with coaching employees and evaluating employee performance.
• Supports the Culinary Services Director in training that encourages team performance, helps to instruct team members on technical issues, policies, and procedures.
• Assists the Culinary Services Director in budgetary adherence through compliant procurement and proper production standards.
• Assists the Culinary Services Director with placing orders, counting & input of inventory, processing invoices, tracking employee meal count, and weekly/monthly reports (i.e., food costs to exclude, expenses, etc.).
• Supports the Culinary Services Director to ensure that all cleaning, side-work and prep duties are completed as assigned.
• Supports the Culinary Services Director in prompt receival, and proper storage of all goods.
• Attends staff meetings as required by Culinary Services Director and/or Executive Director.
• Supports the Culinary Services Director to maintain a safe, clean, and healthy environment following all state, federal, local and community policies and procedures and laws for culinary services departments.
• Is familiar with all chemicals and handles them in a safe manner according to policies and procedures and SDS.
• Maintains confidentiality of residents personal information in and out of the community and protects and supports residents rights.
• Maintains a professional appearance by dressing in required dress protocol and ensures all staff is professionally attired in appropriate uniforms.
• Maintains a professional demeanor that encourages a positive nurturing environment for the residents, families, vendors, and guests.
• Provides a positive customer experience and practices honesty and integrity in all aspects of performance.
• Performs other duties as assigned by the Culinary Services Director and/or the Executive Director.

Managerial Breadth/Scope of Job

Provides indirect supervision of Culinary Services Staff under the leadership/guidance of the Culinary Services Director.

Knowledge/Skills/Abilities

• Interpersonal skills to communicate with residents and staff.
• Must show compassion and genuinely care for the elderly.
• Must be knowledgeable of the location of the MSDS sheets on hazardous materials and able to understand the guidelines.
• Must be able to work independently and as a team to prioritize workload as emergencies arise.
• Have appropriate health certifications as required by local, state, and federal health departments.
• Ability to work in stressful situations with residents, families, visitors, and other staff.
• Must have excellent organizational, motivational and leadership skills.
• Must be able to work independently without direct supervision by following all community policies and procedures and guidelines using good judgment and common sense.
• Maintains a positive, pleasant manner at all times realizing that work environment can be stressful and demanding. Must be able to manage stress in a constructive manner seeking assistance from the Culinary Services Director and/or Executive Director as needed.
• Must maintain a current drivers license and comply with all requirements of our Auto Policy. A CDL may be required for large vans in accordance with state requirements.
• Demonstrates a SERVANT heart and attitude by following BSLCs Mission Statement.

Education/Experience

High school diploma or equivalent preferred. Position requires experience with food production and service, sanitation, and safety as well as previous supervisory experience.

Working Environment/Physical Requirements

Moderate physical activity required by handling objects up to 50 pounds occasionally and/or up to 20 pounds frequently. Must be able to lift residents, with assistance, over 100 pounds

Applications accepted on an ongoing basis until the position is filled.