Culinary Services Director

Employment Status: Full-Time Is Remote Position: No Pay Rate: 75000 PayRate Interval: Annually PayRate Max: 86000 Shift: 1st Shift Perks and Benefits Earn up to 1% wageincrease every quarter 401KRetirement Plan with Safe Harbor matching contribution Length ofService Bonus Program of up to $5,000 EmployeeReferral Bonus of up to $1,000 Access toearned wages prior to payday Generous PTOPlan An employeeengaged scheduling system Sinceri SeniorLiving Discount Marketplace Walking Spreerewards for healthy habits Some benefits may vary depending on position and employment status Sinceri Senior living is proud to be an Equal Employment Opportunity employer. We celebrate diversity and do not discriminate based on race, religion, color, national origin, sex, sexual orientation, age, veteran status, disability status, or any other applicable characteristics protected by law. Minors must be at least 16 years of age to be employed by Sinceri Senior Living. Candidates submitted by unsolicited 3rd party recruiters will not be considered. Purpose Actively prepare meals and manage the operation of the Food Service Department, to include staffing, food ordering and accountability, preparation, menu planning, food delivery and sanitation in accordance with appropriate health department regulations. Assist in maintaining a positive physical and social environment for the residents. Minimum Eligibility Requirements Must be formally trained in food service management or the culinary arts, or have equivalent experience in food service management or the culinary arts. Must be able to relate positively to residents and families, and to work cooperatively with other employees and vendors. Must be capable of maintaining full time attendance. Must meet all health requirements. Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation. At least one-year supervisory experience preferred. Essential Functions Schedule staff, supervise and train dietary staff in day to day kitchen operations. Make job assignments and set priorities. Orient new staff and participate in recruitment and selection. Communicate policies and procedures. Evaluate performance, coaching as necessary. Ensure equipment is maintained and work areas are clean, safe and orderly. Strictly adhere to procedures regarding infection control, food-borne illness prevention, harmful chemical handling, fire, safety and sanitation, promptly addressing any transgression. Maintain food cost within budgetary constraints. Maintain strict inventory control for emergency needs. Plan Facility and individual resident menus in coordination with care staff if necessary. Plan special events as needed. Ensures that meals are prepared according to menu and recipes followed. Ensure food is prepared in a nutritional, appetizing fashion, and presented in an attractive manner. See that appropriate snacks are available to residents with special dietary needs. Ensure all utensils, dishes and equipment and work areas are cleaned properly and in a timely manner. Supervise and inspect food storage. Attend all required in-service training. Conduct periodic training for kitchen personnel as necessary to maintain high quality and variety in menus, and job satisfaction for employees. Ensure compliance and understanding of all regulations regarding resident’s rights. #J-18808-Ljbffr