Culinary Director Boyson Heights Senior Living - 3.0 Cedar Rapids, IA Job Details Full-time $25 - $30 an hour 1 day ago Benefits Health insurance Dental insurance 401(k) Paid time off On-the-job training Vision insurance 401(k) matching Retirement plan Qualifications Food service health code compliance ServSafe Cooking Filing High school diploma or GED Attention to detail

Full Job Description General Job Summary:

The Culinary Director organizes, directs, performs and supervises the performance of all dietary functions and personnel. The Culinary Director maintains the required records, orientates and trains personnel. The Culinary Director purchases food and supplies within the budget restrictions. Scope of the

Job:

Assumes responsibility for preparation and service of food with the assistance of the food service personnel. Maintains records of dated menus and substitutions for a minimum of 30 days. The Culinary Director maintains an inventory of supplies to facilitate purchasing. Purchases food necessary for menus with the administrator's approval.  Purchases the supplies necessary for the department. Checks all deliveries, signed delivery tickets and ensures food and supplies are stored appropriately. Or may delegate this function. Maintains files of standardized recipes for use in the facility. Trains and assigns job tasks to personnel. Encourages participation in training. Supervises sanitation and safety procedures. Post cleaning schedules and sees that cleaning is done as scheduled. Visits residence/tenants to evaluate food service to learn likes and dislikes of those residence/tenants. Maintains current information concerning likes and dislikes at serving stations for convenience of food servers. Performs duties of other dietary personnel as required. Communicates and cooperates with other departments and attends department meetings and service sessions. Continues education, upgrades knowledge by attending workshops, and seminars, successfully completes a minimum of 10 continuing education units per year.  Keeps records and makes reports as required. Perform other duties as required by the Executive Director and required for the welfare of the residents/tenants. Responsible for the function of cooks and aids on days not scheduled for supervisory duties as directed by the administrator.

Education:

High school graduate. Able to read right and follow oral and written instructions Must be serve safe certified or obtain within 30 days of hire (will receive extensive on the job training).

Work Experience:

Some supervisory experience and commercial food services helpful but not necessary

Physical Demands:

Stands and walks most of the working day. Handles and manipulates. Reaches for, lifts and carries materials. Will require periods when it is necessary to work very rapidly and under stress.

Supervision:

Executive Director Works under general supervision of the dietary consultant, making frequent adaptation of standard procedures as necessary.

Working conditions:

Works and clean, well-lit and ventilated, kitchen and dining room. Subject to cuts, burns, and falls. May be exposed to electrical and mechanical hazards. Exposed to extreme temperatures and kitchen and storage areas.

Responsibilities:

Ability to supervise and secure cooperation of other workers. Work with realization that errors may have serious consequences for the residents/tenants. Alertness and attention to detail is necessary in supervising food and care, storage areas and to ensure sanitation of all work and storage areas. Direct preparation and serving of food according to the best dietetic practices. Organizes, supervises and directs dietary department to ensure prompt, efficient, and sanitary, food service.

Job Type:

Full-time Pay:

$25.00 - $30.00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Retirement plan Vision insurance

Work Location:

In person