Culinary Director $55k-$65k

Summary:

Responsible for the proper service of meals to residents in the dining room, maintaining cleanliness of the kitchen service areas and record-keeping functions. Assists other food service team members with cleanliness and sanitation of other food service areas. Acts as cook. Orders supplies/food prepares menus, oversees all dietary staff including the hiring and scheduling. Maintains dietary budget.

Duties and Responsibilities:

1. Complete scheduling and direct supervision of dietary team members; 2. Maintenance of recording functions, i.e., resident diet record, daily meal count, cleaning checklist, and quality control records; 3. Assists in preparation of food items; 4. Takes orders and serves food to residents and visitors as needed; 5. Clears tables, cleans dining room floor, dining room counter area, dishwashing tasks, other cleaning and sanitation duties as needed and as assigned; 6. Maintain adequate supplies at station for serving food, including paper goods, dishes, flatware, glassware, and condiments; 7. Identifies each resident, maintains familiarity with diet needs of each resident; 8. Conducts inventory of perishable foods and supplies as directed; 9. Orders food and supplies following established procedures as directed; 10. Supervises food production/quality control, maintaining highest standards; 11. Maintains and distributes Material Safety Data Sheets (MSDS); 12. Maintains highest standards of cleanliness and sanitation in the kitchen and dining room; 13. Performs other duties as assigned by any member of management; 14. Maintains Quality Assurance of all logs.

Job Qualifications:

1. Ability to work with little or no supervision; 2. Ability to prepare and serve a wide range of foods skillfully; 3. Ability to guide and instruct others in food preparation and food serving; 4. Ability to maintain professional demeanor under stress; 5. Ability to recognize needs and help others without prompting; 6. Ability to relate well with other team members and residents of the team member; 7. Is neat, clean and works safely; 8. Ability to read, write, and speak English; 9. Maintains acceptable attendance record; notifies supervisor if late or unable to work in accordance with personnel policies; follows work schedule; 10. Has ability to spend long periods on feet; 11. Abides by established policies and procedures required of a team member; 12. Looks for ways to improve team member functioning; 13. Respects resident rights and adheres to team member philosophy of resident care; 14. Organizes and utilizes time appropriately; sets priorities to accomplish assigned tasks.

Universal Precautions:

Exposure to blood/bodily fluids is unlikely.

Physical Requirements:

Ability to lift 40-50 pounds regularly during work hours (heavy work level).

Pay:

$55,000.00 - $65,000.00 per year Application Question(s): How many years of culinary management experience do you have? Have you read and understand the job description listed and feel you can complete the duties listed? Are you able to work more than 40 hours per week should business demands change? Including working weekends, holidays, etc.?

Work Location:

In person