Culinary Services Director (Seattle)

Culinary Services Director (Seattle)

30 Jul 2024
Washington, Seattle-tacoma 00000 Seattle-tacoma USA

Culinary Services Director (Seattle)

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The Culinary Services Director is responsible for planning, organizing, developing, and directing the overall operations of the Culinary Department in accordance with current standards, guidelines, and regulations governing our property, and as may be directed by the Executive Director, to assure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner. Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy. Make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations. Reports to: Executive Director.

The essential duties and responsibilities described below are representative of those an employee encounters while performing the basic functions of the position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

1. Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy. Make recommendations to the Executive Director with respect to staff evaluations, merit pay increases, reprimands, disciplinary actions and terminations.

2. Conduct prepared in-service classes for all culinary staff according to a posted schedule.

3. Plan, prepare, present and deliver all meals served within the property.

4. Maintain accurate budget, inventory and portion controls and work within the guidelines set forth in the budget.

5. Maintain a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.

6. Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

7. Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc., to assure control of equipment and supplies.

8. Maintain and organize a system for all required documentation, including staff evaluations, purchase orders, menus, policies and procedures, personnel files, job descriptions, etc.

9. Maintain a clean and orderly dining room(s).

10. Implement culinary policies as set forth by the Executive Director, the governing body and all required Federal, State and City/County regulations.

11. Understand and ensure compliance with all Federal and State regulations concerning the department.

12. Obtain and maintain Serv Safe/Food Handlers Permit.

13. Plans menu according to patterns described by law and through experience. Ensure menu plans are followed at all times.

14. As applicable, process diet changes and new diets received and cooperate in the therapeutic and regular diet plans and menus to assure they are in compliance with the physicians orders.

15. Assist in developing methods for determining quality and quantity of food served.

16. Order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity and price.

17. Develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.

18. Assist the culinary staff to ensure that a residents culinary needs are fulfilled.

19. Visit residents regularly to determine special likes and dislikes in order to make the food service program individually tailored as much as possible.

20. Arrange for coverage of job duties within the department during employee absences either through delegation or personal completion of duties.

21. Assist in the preparation of meals when necessary.

22. As applicable, assist in the preparation of the resident care plan and attends care plan conferences.

23. Prepare an annual budget request for needed food, supplies, equipment, and personnel requirements. Ensure monthly purchases and staffing patterns are in accordance with approved budget.

24. Participate in daily Stand-Up meetings to communicate key issues within the department.

25. Aid in community marketing effort through demonstrated proficiency and willingness to conduct community tours, participation in all required marketing events and through positive/friendly interaction with all potential residents, family members and referral sources.

26. Plan and prepare food items for activities, marketing and special events, as requested.

27. Display tact and friendliness when dealing with residents, families and visitors.

28. Communicate any observed or suspected resident change of condition to a supervisor immediately.

29. Maintain a safe and secure environment for all staff, residents and guests, following established safety standards.

30. Encourage teamwork through cooperative interactions with co-workers and other departments.

31. Support a positive and professional image through actions and dress.

32. Performs other duties consistent with the position as assigned by the Executive Director.

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