Director of Culinary Services
- Manages the department staff, scheduling breaks, writing performance reviews, and enforcing policies with responsibility to issue Coaching and Corrective Action, as needed.
- Receives and handles direct reports’ complaints.
- Assists the Administrator in planning, developing, organizing, implementing, evaluating, and directing the department, its programs and activities
- Reviews and assists in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
- Processes diet changes and new diets as received from nursing services.
- Participates in facility surveys (inspections) made by authorized government agencies.
- Interviews residents or family members, as necessary, to obtain diet history.
- Participates in maintaining records of the resident’s food likes and dislikes.
- Assists in developing methods for determining quality and quantity of food served.
- Ensures that menus are maintained and filed in accordance with established policies and procedures.
- Assists in reviewing the dietary requirements of each resident admitted to the facility, as may be required.
- Ensures that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
- Monitors dietary service personnel to assure that they are following established safety regulations in the use of equipment and supplies.
- All other duties, as assigned.
- Strong verbal and written communication skills in English.
- Understands food service regulations and the importance of cleanliness and adherance to kitchen protocols.
- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
- Strong organizational and leadership skills.
- Demonstrates basic computer knowledge and ability with an aptitude to learn company applications; proficiency with Microsoft Office Suite
- High school diploma or equivalent
- Additional education in culinary arts preferred.
- At least one year of previous experience as a Dietary Aide, Dietary Technician, or Registered Dietician preferred.
- At least three years of dietary managerial experience in a health care setting preferred.
- Walking, reaching, bending, lifting, extended sitting, grasping, fine hand coordination, pushing and pulling, ability to distinguish smells and temperatures, all with or without the aid of mechanical devices is required.
- Limited potential for exposure to environmental hazards. Understanding and adherence to company safety standards and protocols required.
- Daily Pay & Competitive Compensation
- 401(k) with company match
- Medical Insurance
- Dental, Vision, and Disability insurance
- Employee Assistance Program (EAP)
- Employee Discount Program
- Innovative Training Programs
- Opportunity for Growth and Advancement
- Paid Time Off
- And much more!
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