Culinary Director

WesleyLife Career•DeWitt, IA

8d•Onsite

About The Position

With a focus on our future customers, we are seeking a strong leader and mentor, passionate about creating quality culinary experiences. Fieldstone of DeWitt, WellSpire's newest senior living community, is hiring! WellSpire is a partnership of WesleyLife and Genesis Health System and offers competitive wages and benefits in a learning environment that fosters your professional growth. WellSpire is a trusted community partner, known for the cozy family atmosphere we offer to our team members and residents right here in the heart of the Midwest, all with a focus on health and well-being. Fieldstone of DeWitt will offer Assisted Living, Memory Support, Short-Term Rehabilitation, and Long-Term Healthcare. If you’re searching for a deeper connection with those you serve, we would love to welcome you to Fieldstone of DeWitt, a WellSpire community!

Requirements

CDM preferred

Responsibilities

Provide leadership in the fine dining experience, hospitality, customer service and resident choice in all dining venues of Fieldstone of DeWitt.
Assist in all phases of planning, budgeting analysis and reporting related to the operation as well as controls account expenditures and develops short and long term financial and operational plans.
Provide administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices and personnel utilization.
Plan, develop, control and evaluate nutritional care system for entire community in order to coordinate clinical and administrative aspects of dietetics to provide quality nutritional care.
Establish and maintains quality standards of food production and service, sanitation, safety, and security.
Direct the recruiting, hiring, orientation, and training of new staff, conduct staff performance evaluations, as well as document disciplinary actions, termination recommendations, and work-related problems.
Direct the ordering, receipt, storage, preparation, service and transportation of food items.
Direct and coordinate additional group special meals or functions.
Plan a 5-week cycle menu that meets the recommended dietary allowance.