The Culinary Director at Montage Ridge ensures quality nutritional services are provided on a daily basis and are delivered in a clean, safe, and sanitary manner. Provides direction and oversight to the Culinary Department. Complies with federal, state, and local standards for community operation. Incorporates the Generation’s Mission, Vision, and Values into their daily work and interactions with others.
SCOPE OF JOB TASKS:
- Supervise and assist in the preparation of all products and meals
- Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
- Ensures that all residents’ nutritional needs are being met
- Coordinates services and activities with other departments
- Plans and executes catering needs and special events
- Listens and responds to the needs of residents and staff members.
- Resolves food complaints in a timely and appropriately
- Operate the department following the approved budget
- Ensures that necessary equipment and supplies are maintained and operable to perform necessary duties and services
- Ensures that menus are maintained and filled following established policies and procedures.
- Collaborates with clinical staff to ensure that appropriate nutritional care for every resident is developed and carried out
- Maintains an ongoing quality assurance process/program by routinely auditing the full culinary cycle to improve quality, customer service, and operational efficiency.
- Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner
- Reviews, develops and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
- Works with others on the development, implementation, and maintenance of emergency disaster programs
- Recruits, hires, trains, develop, and performance manages all culinary employees
- Maintain department records and perform administrative functions
- Other duties as assigned
JOB SPECIFICATION:
Education:
- A high school diploma or GED is required
Experience:
- Previous Culinary Management experience in senior living is highly desired
- Previous supervisory/management experience required
Qualifications:
- Current Food Handler’s Permit
- Certification in CPR and First Aid
- Sufficient computer skills including proficiency in Microsoft Office, Outlook, and /or Internet to perform required duties
- Ability to read, write, speak, and understand the English language
Physical demands:
Workday - 8 hours
Stands - often, up to 8 hours
Sits - occasional
Walks - often, short distances
Bends - often
Stairs - occasional, but not required
Climbs - seldom
Kneels - seldom
Lifts - occasional, up to 50lbs
Repetitive hand/foot - occasional
Supervision:
- This position has management responsibility for all Culinary employees.
Working Conditions:
- May be exposed to hot, humid, sometimes dangerous conditions such as fire, chemicals, hot water, hot equipment, knives, etc.
- May be exposed to slippery floors and strong odors
- May be subject to hostile and emotionally upset residents, family members, etc.
- Required to work evenings, weekends, and holidays as scheduled
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.