Director Of Culinary Services

Summary
The Director of Culinary Services plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. You will be responsible for providing unparalleled service to our residents.
The Director of Culinary Services manages the culinary department and staff and ensures that day-to-day operations are performed effectively, within a timely manner, in accordance with all applicable regulations, and with Platinum Service.
Essential Job Functions, Duties, and Responsibilities

• Develop, implement and evaluate the departments' daily schedules and processes.
• Ensure all culinary personnel follow policy and procedures.
• Coordinate and provide hot and cold foods for events that the community holds.
• Create and execute corrective plans that address survey inspection results and other performance issues.
• Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.
• Ensure that the food prepared and served meets presentation standards, food quality guidelines and food safety.
• 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.
• Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.
• Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.
• Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.
• Assist in staff development. Monitor employee performance and resolve staff performance issues including those that may lead to termination.
• Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.
• Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
• Ensure hazardous chemicals are properly labeled and stored appropriately.
• Recommend and purchase equipment and supply needs of the department to the Executive Director.
• Place orders for equipment and supplies using approved vendors and products.
• Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
• Manage inventory and replenishment of all food items and equipment.
• Prepare and plan the Culinary Departments' budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
• Comply with established purchasing practices and purchase food strictly from approved vendors.
• All other tasks as assigned.

Required Skills and Qualifications

• Capable of performing the essential functions of the job, with or without reasonable accommodations
• Ability to understand and communicate written and verbal directions
• Regular attendance, reliability and punctuality is necessary
• Ability to work nights and weekends, upon request
• Must be able to work overtime as needed
• May be responsible to work on an on-call basis
• Outstanding customer service skills
• Well organized with excellent attention to detail
• Aptitude to work independently with excellent time management skills

Education and Experience

• Associate or Bachelor's Degree in Culinary Arts and/or three or more years of Culinary and food preparation experience in a directly related field
• Three or more years of management experience in culinary cooking or a directly related hospitality management role
• Must be registered as a Food Handler or Serve Safe certified in states where required
• Fluent in English, verbal and written
• Proficiency in Microsoft Office Suite

Tools
Tools and equipment listed are representative of those typically used; other tools and equipment may be used as needed. Use of cleaning products and equipment such as vacuum cleaners, brooms and mops is required.
Supervisory Responsibility
This position manages the Culinary Department and all culinary personnel.
Physical Demands
Task
Requirement
Frequency (Place an X in approximate box)
Task
Requirement
Frequency (Place an X in approximate box)
Constantly
Frequently
Occasionally
Rarely
Seeing
X
Hearing
X
Tactile Sense
X
Talking
Must convey detailed and important spoken instructions to other accurately
X
Climbing
X
Balancing
X
Stooping
X
Kneeling
X
Crouching
X
Pulling
30 lbs.
50 lbs.
Pushing
30 lbs.
50 lbs.
Standing
X
Walking
X
Reaching
X
Fine Motor
X
Grasping
X
Twisting
X
Repetitive Motions
X
Lifting
30 lbs.
50 lbs.
Crawling
X
Static Position
X
Carrying
20 lbs.
30 lbs.
50 lbs.
Other