WellAge - Director of Culinary Services - Emerald Square
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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.
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
Promoting process improvement
Building relationships with staff and peer
All other duties as requested
Organized and multitasking
Detail oriented and follow through
Communicates clearly and effectively
Ability to see things from different perspectives and be innovative
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
Build efficient process
Demonstrates creative skills, and imagination
Develop standards and guidelines.
Continuing Education As required by state law
Education: High school diploma
Previous experience in the dining services department of a senior living community preferred
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.
Food Handler/Serve Safe Certification
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
This is a full-time hourly position with benefits.
COVID Vaccine Required or Valid Exemption
Vivage/Wellage is anEqual Opportunity Employer.
- Pay Type Salary
- Employment Indicator Regular