Job Description

Carbondale, CO 81623, USA Req #206
Friday, September 18, 2020
WellAge is an established and recognized leader driving high-quality service innovation for seniors and value for our investors. "WellAge" means "aging well," inspiring our focus to create innovative and customer-driven models filled with personalized and meaningful living experiences.

Join our team today! 
Director of Culinary Services

The person in this position is in charge of production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; prepare menus and meals; make decisions. Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.  The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures and reports to the Executive Director.


KEY RESPONSIBILITIES:

Meal Plan Duties             

  • Assist in the development of dining policies and procedures

  • Maintain a file of standard recipes

  • Visit residents and assist in gathering information on food preferences

  • Follow up recommendations of the dietitian and state survey team

  • Maintain records, such as meal census, diets served, menus, purchase records, nutrition assessments and care plans, and weekly staffing patterns

  • Assist in the resident assessment and comprehensive care plan as needed/requested

  • Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures

  • Review resident diet information and care plans, and discuss with resident, family, care staff and consultant dietitian as necessary to make appropriate changes

  • Consult the Director of Wellness, Executive Director and consulting Dietitian in regard to special diets or any problem that might exist in the dining department

  • Keep records including menus as served, substitution menu records, special diet roster, number of meals served, purchased and food cost records


Meal Preparation Duties:                     

  • Supervise the receiving and storage of food

  • Supervise food preparation and service

  • Maintain high sanitation standards

  • Ensure maintenance of equipment

  • Schedule food service employees

  • Supervise cleaning procedures to ensure safe and sanitary conditions are maintained within the food service department, including kitchen, dining room, refrigerators and freezers

  • Establish practice of serving hot food hot and cold food cold

  • Serve meals on time. No more than 14 hours should elapse between an evening meal and breakfast

  • Observe for over-production of food and improper preparation of food

  • Establish insect and rodent control procedures

  • Participate in the Quality Assurance Program, which also includes infection control and safety committee functions

  • Review health certificates (food handlers permit)

  • Conduct monthly temperature studies

  • Conduct food waste study twice a week

  • Developing and hold accountability to standards


People Management Duties:              

  • Maintain personnel records

  • Hire, orient, train, evaluate, and supervise dietary department employees within a specific budget

  • Work with other departments within the building.

  • Participates in professional development opportunities.

  • Promotes and implements human resource values by planning and managing human resources programs; directing staff

  • Human Resources management

  • Hiring of talent for dining roles

  • Developing standards

  • Foster teamwork

  • Management proficiency

  • Managing profitability

  • Promoting process improvement

  • Building relationships with staff and peer

  • All other duties as requested


TALENT:

Executing

Organized and multitasking 

Detail oriented and follow through

Demonstrates resourcefulness


Influencing

Communicates clearly and effectively 

Ability to see things from different perspectives and be innovative


Relationship Building

Ability to meet and build relationships with all types of people

Ability to meet deadlines

Demonstrates friendliness and enthusiasm

Ability to exercise judgment and display empathy

Work well with people including staff, residents, families


Strategic Thinking

Build efficient process

Demonstrates creative skills, and imagination 

Develop standards and guidelines.

Continuing Education As required by state law

Education: High school diploma

EXPERIENCE: 

  • Previous experience in the dining services department of a senior living community preferred


JOB KNOWLEDGE:

  • Knowledge of menus, recipes, food purchasing, preparation, and storage 

  • Ability to supervise and manage people, knowledge of community policies and procedures and job descriptions

  • Knowledge of and ability to meet regulations of ADA, state, infection control, health department, and OSHA.


CERTIFICATIONS:

  • Food Handler/Serve Safe Certification


PHYSICAL DEMANDS:

  • Frequent sitting per shift with frequent requirement to get up and down from the sitting position

  • Frequent walking per shift

  • Frequent standing per shift

  • Lifting 1-20# frequently, 21-35# occasionally, 36-709# rarely

  • Bending, reaching, squatting and kneeling, crawling and climbing


Wellage is an equal opportunity employer.

Other details

  • Pay Type Salary
  • Employment Indicator Regular
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