This position works under the Executive Director or Director of Hospitality and directs all activities of the Culinary Services Department and dining room. Responsible for quality of meals served, quality of service delivery during meal service, control of Culinary Services expenses, and for compliance with special diets offered by the community.

Responsible for planning, directing, controlling, communicating, and coaching in the dining service department. Manages and directs the Culinary Services Department. Implements a menu program that meets nutritional requirements, including special diets, for residents. Assesses and responds to resident preferences to achieve a high level of resident satisfaction. Manages resources and budget allotted in making purchasing decisions for the Department.

Maintains accurate accounting records for all receipts and expenses of the Department. Develops purchasing guidelines, implements a cost-effective food and supply procurement system.

Ensures that all foods are prepared to the satisfaction of residents and in accordance with safe food handling practices.

Develop and implement procedures to ensure that food is stored and prepared in accordance with safe food handling and safety standards, including ensuring that food temperatures and time controls are maintained during storage, production, and serving. Ensures that all equipment used meets all health department standards.

Manages and coaches team members to provide high-quality service to residents and maintain positive resident experiences during mealtimes. Circulates through the dining room and speaks with residents to ascertain resident preferences and satisfaction with meals and food quality. Makes recommendations to the Executive Director or Director of Hospitality on hiring, firing, promotion, demotion, and discipline for all team members in the culinary department. Provides information regarding individual staff performance for purposes of evaluations. Helps establish job performance standards to guide performance improvement. Trains new staff in the Culinary Services Department regarding policies and procedures, nutritional requirements, resident satisfaction, dietary guidelines, sanitation guidelines, and flow of work. Conducts periodic continued and additional training regarding dietary and sanitation guidelines with existing staff.

Ensures and helps maintain a clean kitchen. Develops and assigns work schedules for culinary staff. Leads and conducts regular meetings with all culinary team members regarding meal planning, resident satisfaction, safety standards and guidelines, etc. Orders all food and supplies. Maintains and monitors food services inventory. Establishes quality standards for the presentation and service of food by the Culinary Services Department. Establishes standards for receiving, storing, and inventorying food and supplies, including comparing the order to what is received and for quality assurance of all products. Fosters teamwork with co-workers, takes actions which assist others beyond job responsibilities, treats others with respect, works with integrity and ethically, and has a positive impact on co-workers, residents, and visitors. Performs other duties as assigned or needed.

Education And Experience:

High School Diploma or equivalent required. Two years of continuing education preferred. Minimum one year of experience in food services preparation and two years’ managing staff required. Three years of experience in food service preparation and managing staff.

Certifications, Licenses, And Other Special Requirements:

Current Serv/Safe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Must meet all health requirements, including TB. Must pass a criminal background check. Required first aid & CPR certificate. Minimum of 18 years old. Must have compassion for and desire to work with the elderly.

Essential Skills:

Able to communicate verbally in person and over the phone in fluent English, and to read, analyze, interpret, and complete documentation in fluent English.

Performs well under pressure, resolves conflicts, prioritizes tasks, follows through with ideas, and shows initiative in overcoming obstacles. Works independently, is self-motivated, and makes sound and timely decisions.

Demonstrates excellent organizational skills and is detail oriented. Pleasant, professional, and personable.

• Comprehensive training for staff.
• Supportive team environment.
• Opportunity to work with the elderly.
• First aid and CPR certification provided.

• Minimum one year of experience in food services preparation.
• Two years of experience managing staff.
• Current Serv/Safe Certification.
• Ability to communicate effectively in English.
• Strong organizational skills and attention to detail.
• Ability to work under pressure and resolve conflicts.