Position Summary:

The Director of Culinary provides full-scope, hands-on management of the Community’s Culinary Services Department. Responsible for always maintaining a superior level of quality service and cleanliness. Position will successfully manage in a cost-structure environment to meet budgetary goals in area of Culinary Services budget and labor guidelines. This person is a key member of the Community’s management team adhering to policies and procedures and upholding the Community’s and Company’s vision.

Essential Job Functions:

  1. Develop and maintain a comprehensive, professional, and upscale culinary services program in order to create and maintain a positive experience for all customers.
  2. Supervise the Culinary Services Department. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing and hiring; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees.
  3. Research, plan, develop, produce, and serve menu cycle programs that are complaint with required nutritional/dietary criteria as required by local regulations and correctly prepares diets provided per policies procedures.
  4. Meet or exceed established budgetary and financial guidelines.
  5. Maintain appropriate records and participate in the research, preparation and writing of the department budget.
  6. Always Exemplify Community standards of cleanliness, sanitation and operational organization.
  7. Responsible for hands-on, direct cooking, serving and dish washing as necessary.
  8. Exhibit cooking standards of speed, accuracy, and efficiency.
  9. Ensure professional, trained, properly uniformed, and talented staff.
  10. Responsible for adhering to food quality, appearance, and presentation standards always.
  11. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations/procedures to promote improved food service.
  12. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy.
  13. Observe all community safety policies and procedures.
  14. Is observant of safety hazards and emergency situations, and reports to appropriate person or takes corrective action according to established procedures.
  15. Come to work in a clean, neat uniform and consistently present an appropriate professional appearance.
  16. Come to work as scheduled and consistently demonstrate dependability and punctuality, complies with attendance policy.
  17. Assume accountability for data contained in the employee handbook.
  18. Assumes accountability for compliance with Federal, State, and other regulations within scope of control and of which informed.
  19. Observe infection control procedures.
  20. Follow Residents’ Rights policies always.
  21. Observe all community policies and procedures.
  22. Accept assigned duties, instructions or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures.
  23. Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff.
  24. Perform all other related duties as assigned in an effective, timely and professional manner.

General Job Functions:

  1. The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice the in all interactions with residents, fellow employees, and guests.
    • We greet you warmly, by name and with a smile.
    • We treat everyone with courteous respect.
    • We anticipate your needs and act accordingly.
    • We listen and respond enthusiastically in a timely manner.
    • We hold ourselves and one another accountable.
    • We make you feel important.
    • We embrace and value our differences.
    • We ask, “Is there anything else I can do for you?”
    • We maintain high levels of professionalism, both in conduct and appearance, at all times.
    • We pay attention to details.
  1. Observe and abide by all regulations to ensure that personal health information is protected during its collection, use, disclosure, storage, and destruction within the community; and to ensure only the minimum necessary information is known to function in this position.
  2. Assure resident safety.
  3. Follow written and oral directions.
  4. Maintain confidentiality of resident and community information.
  5. Assist new employees in following established community policies and procedures.
  6. Complete assignments timely, completely, and accurately.
  7. Attend all in-services as assigned or requested.
  8. Participate in interdisciplinary team and other community meetings as assigned or requested.
  9. Consistently work cooperatively with residents, co-workers, physicians, families, consultant personnel and other ancillary service providers.
  10. Observe all community safety policies and procedures.
  11. Is observant of safety hazards and emergency situations, and reports to appropriate person or takes corrective action according to established procedures.
  12. Come to work in a clean, neat uniform and consistently present an appropriate professional appearance.
  13. Come to work as scheduled and consistently demonstrate dependability and punctuality, complies with attendance policy.
  14. Assume accountability for data contained in the employee handbook.
  15. Assumes accountability for compliance with Federal, State, and other regulations within scope of control and of which informed.
  16. Observe infection control procedures.
  17. Always follow Residents’ Rights policies.
  18. Observe all community policies and procedures.
  19. Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures.
  20. Perform all other related duties as assigned in an effective, timely and professional manner.

Experience & Education:

  • Associate or bachelor’s degree (in culinary arts program preferred)
  • Successful completion of recognized food safety course
  • Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment
  • Minimum of three years’ experience in administration and management of food service systems
  • Senior living community experience preferred

License/Certification or Other Special Requirements:

  • Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager0 certification/license
  • Must possess current and valid driver’s license consistent with the requirements determined by size of vehicle and laws of the state in which the driver is licensed
  • Must possess personal driving record consistent with the requirements of the Driver Selection Policy
  • Doctor’s statement verifying free from communicable disease, if applicable to your state
  • Willingness to be available for any/all emergencies regarding the community

Qualifications:

  • The ability to speak, read and comprehend the English language
  • Menu presentation, food preparation, production, food delivery systems, and utility
  • Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services
  • Good communication skills (oral and written)
  • Good inter-department communication and teamwork skills and knowledge preparation and line production communication to other line/prep/dish person/management staff
  • Familiarity with Microsoft Office Suite products

Delegation of Authority:  Culinary Services staff

Physical Requirements:

Tools, equipment, machines used on the job:

  • Personal computer
  • General office equipment: printer, scanner, fax machine, copier, telephone, calculator
  • Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment

Physical activities of the position:

  • Lifts and carries up to 50 lbs. with assistance occasionally
  • Pushes and pulls up to 50 lbs. with assistance occasionally
  • Climbs, reaches, bends and twists occasionally
  • Reaches, bends and twists occasionally
  • Sits, stands and walks frequently
  • Handles food frequently

Physical requirements of the job:

  • Medium work – exerts up to 50 lbs. of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

Sensory/Cognitive Requirements:

This list is not to be inclusive, rather exemplary of times of sensory/cognitive activities involved in performance of job functions.

Recognition/vision and mental processing:

  • Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals.

Hearing:

  • Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace.

Smell:

  • Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation.

Verbal communication:

  • Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding.

Physical Behavior Requirements:

This list is not to be inclusive, rather exemplary of times of emotional and behavioral activities involved in performance of job functions.

  • Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable, mentally ill, vulgar, or mean-natured.
  • Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

Environmental/Occupational Exposures:

This list is not to be inclusive, rather exemplary of times of environmental/occupational exposures involved in performance of job functions.

  • Individual must be able to use protective equipment and take proper precautions and emergency measures.
  • At risk for exposure to chemical used for cleaning/sanitizing/disinfecting, and to electrical and mechanical hazards associated with operation of food service equipment.