Culinary Director

Leads culinary team of servers, and Dining Supervisor to creatively shape the menu, culinary standards, and ensure an exceptional dining experience for residents and families while overseeing all culinary operations, including menu development, kitchen management, and food quality. 

SUPERVISORY RESPONSIBILITIES

Oversees all kitchen staff and servers.

RESPONSIBILITIES

ESSENTIAL FUNCTIONS

• Hire, train and supervise personnel in the culinary department, to include, but not limited to, cleaning, cooking, inventory control, portion control, plate presentation and special diets.

• Plan and direct activities of the dietary staff in accordance with state regulations and Community’s policies and procedures without exceeding set budget guidelines.

• Coordinate menus with activity and marketing functions.

• Control food costs and food waste while maintaining first rate food quality to the satisfaction of residents.

• Take food inventory at least once per month or as instructed and ensure Inventory Control.

• Make daily inspections of workstations to ensure that sanitation guidelines are followed in accordance with State regulation.

• Visit new residents within 3 days and other residents monthly.

• Participate in resident care plan meetings according to community policy.

• Maintain a written record when there is a change in diet per physician orders.

• Work closely with Resident Care Director to manage any weight loss or dietary restrictions. 

• Maintain dietary records and progress notes in medical records charts for residents on a timely basis and within state regulations.

• Maintain diet cards on residents, keep records up to date and train staff to maintain confidentiality of resident records.

• Order raw food and supplies within budget guidelines maintaining quality, consistency and variety.

• Assists in preparation of meals.

• Preparing shift scheduling for the culinary department.

• Assist in menu planning to assure resident nutritional needs and satisfaction.

• Preparing and monitoring the cleaning schedule for dietary personnel to assure that dietary department meets sanitation standards.

• Prepare accurate cost reports.

• Complete annual training and any other training assigned by management.

• Maintain records of monthly food cost, supply cost and labor cost for the culinary department.

• Participate as instructed in the sales process of potential residents.

• Participate as a Manager-on-Duty during assigned weekends.

• Community Leadership & Emergency Response: Expected to serve as essential leadership personnel during inclement weather and emergency protocols. This includes on-site presence or active coordination of community safety,staffing.

• Conduct yourself professionally and contribute to, service-oriented environment through their appearance, communication, and interactions with residents, families, visitors, and colleagues.levels, and resident care in accordance with state regulations. 

• Any other duties as assigned by the Executive Director.

QUALIFICATIONS

• Must be 21 years of age, or older

• Employment is contingent upon successful completion of all background screening requirements permitted by applicable federal, state, and local law.

• Must read, write, speak, and understand English.

• Must demonstrate professionalism, empathy, patience, and effective interpersonal skills when interacting with residents, families, visitors, and team members.

EDUCATION AND EXPERIENCE

• High school diploma or general education degree (GED) with some college preferred.

• Experience working with seniors is preferred.

• Prior supervisory experience required.

• Dietary Manager accreditation or current enrollment in a dietary program preferred.

• Must have thorough knowledge of dietetics nutrition, food production systems, and purchasing.

PHYSICAL REQUIREMENTS

• Must be able to perform the essential functions of the position, with or without reasonable accommodation, including standing, walking, bending, reaching, lifting, transferring, and assisting residents as required by the position.

• Must be able to squat, reach, and stretch without distress.

• Must be able to tolerate extended periods of walking and standing.