Summary Coordinates, organizes, plans, and directs the overall operation of the Culinary Services department in accordance with company policies and procedures, standards, and guidelines; current federal, state, and local laws and regulations governing the Culinary Services department; and as directed by the supervisor by performing the following duties personally or through subordinate staff.
Qualifications To perform this job successfully, must be a minimum of 18 years of age, and must be able to perform each essential duty satisfactorily. Must be able to perform all activities of their scope of practice and functions of any member of the Culinary Services staff as outlined in their job descriptions. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience Certification in Dietary Management or related field from college or technical school and/or one year related experience and/or training; or equivalent combination of education and experience.
Director of Culinary Services will maintain five (5) hours of sanitation credits per calendar year in accordance with Nebraska Department of Health and Human Services Guidelines.
Essential Duties and Responsibilities include the following.
(Please note: This in no way states or implies that these are the only duties you will be required to perform. The omission of certain duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. Other duties may be assigned as deemed necessary and appropriate).
Possess, maintain, and use a practical knowledge base regarding issues and regulations affecting the campus and Culinary Services department.
Maintain, update, and access current resource base, keeping apprised of regulations, trends, and developments in Culinary Services related areas.
Develop, review, and update Culinary Services related policies and procedures in the campus ensuring compliance with current standards, guidelines, and regulations while meeting the company needs. Supervise and manage the implementation of these policies and procedures in the campus.
In-service and educate department team members regarding these policies and procedures.
Confer with food preparation personnel to plan appealing/appetizing menus for daily meals, snacks, and other activities such as catering events and other food related activities.
Coordinate and direct the Culinary Services team members as outlined under Supervisory Responsibilities.
Supervise kitchen and dining areas, kitchen utensils and equipment, and food preparation and service to ensure quality, safety, and sanitation standards and regulations are met.
Ensure universal precautions regarding infection control are followed.
Coordinate and direct cleaning schedules and sanitation checks.
Investigate and resolve food quality and service complaints.
Ensures production schedules are accurately followed, assuring food is prepared in a timely, attractive manner in accordance with recipes.
Monitor/inspect and maintain pantries, refrigerators, freezers and other culinary equipment and supplies to ensure that stock levels are maintained and safety and sanitary quality standards met.
Order groceries and supplies in coordination with the menu and within campus budget.
Reports safety concerns to maintenance and/or safety committee.
Prepare and plan the Culinary Services budget for food, equipment, supplies, labor, and other Culinary Services areas for review and approval of the Administrator/Manager.
Reviews and monitors department budget to ensure efficient operation, and to ensure expenditures stay within budget limitations, reporting any budget variance to the Manager/Administrator.
Monitor, assess, and address residents/tenants for dietary concerns such as likes/dislikes, weight loss, etc. communicating with Director of Nursing regarding any changes, problems, concerns, and/or special Culinary Services needs residents/tenants may have.
Coordinate the resident/tenant Food Committee
Other duties as assigned.
Supervisory Responsibilities Directly supervises team members in the Culinary Services department. Carries out supervisory responsibilities in accordance with the Personnel Manual and applicable laws. Responsibilities include, but are not limited:
Determining department staffing requirements necessary to meet the departmenteeds.
Interviewing, hiring, and training team members in performance of duties.
Appraising performance, rewarding and disciplining team members.
Addressing complaints and resolving problems.
Planning and directing work schedules to assign and coordinate the work of dietary team members to promote efficiency of operations and in accordance with budgeted hours, ensuring that all shifts are staffed.
Delegating administrative authority, responsibility and accountability to other dietary personnel as deemed necessary (cooks).
Monitor, analyze, and address team member health and wellness concerns in order to maximize productivity and limit workersmpensation claims.
