Culinary Manager

Silverton of Cascadia • Silverton, ID

7d

About The Position

The Culinary Manager plans, organizes, develops, directs, evaluates, and supervises the Culinary Department and its programs and activities. The role ensures compliance with company policies and procedures and applicable federal, state, and local regulations, and works with the facility’s Registered Dietitian to provide quality food service and nutritional care to residents. The Culinary Manager reports to the facility’s Chief Executive Officer and uses independent judgment and discretion in carrying out the role.

The position oversees departmental operations, inspections, performance improvement, survey readiness, purchasing, inventory, budget communication, staffing, employee training and performance, menu coordination, food preparation and service, diet orders, nourishment distribution, and resident feedback. It also ensures that food is handled and served safely and that meals meet residents’ dietary requirements and preferences. Employees must complete and clear the applicable state background check before having contact with residents.

Requirements

• High school diploma or equivalent.
• ServSafe Food Safety Certification.
• One or more of the following credentials: Certified Dietary Manager (CDM); Certified Food Protection Professional (CFPP) with the Dietary Manager’s Association; Dietetic Technician, Registered, with the Commission on Dietetic Registration of the American Dietetic Association; or certification with the American Culinary Federation.
• Two years of experience in large-quantity food preparation.
• One year of experience in a supervisory role.
• Knowledge of safe food preparation and handling techniques and basic nutrition and food.
• Skill in quantity food production and in directing and motivating a workforce.
• Ability to read and write at a level appropriate for the job; communicate effectively in English verbally and in writing; and communicate with residents, family members, and people at all levels of the organization.
• Ability to be accurate, concise, and detail-oriented.
• Ability to perform the job duties safely in accordance with the physical, sensory, and mental requirements.
• A food handler permit if required by state regulations.
• Clearance of the applicable state background check before contact with residents.

Nice To Haves

• A degree in dietetic technology, dietetics, culinary arts, or foodservice management.
• Six months of experience in a long-term care environment.
• One year of experience preparing therapeutic diets.

Responsibilities

• Plan, organize, implement, evaluate, supervise, and direct the Culinary Department and its activities in accordance with company standards and applicable regulations.
• Inspect and evaluate departmental operations for compliance, and develop action plans for areas needing improvement.
• Participate in facility performance improvement programs and serve on committees as required.
• Participate in long-term care surveys, instruct staff on conduct and disclosure, coordinate information for surveyors, take corrective action when appropriate, and work with the Registered Dietitian and other departments on survey plans of correction.
• Maintain effective communication with facility departments and routinely report concerns, improvement opportunities, hazardous conditions, and departmental needs to the Chief Executive Officer.
• Purchase food, supplies, and equipment from approved sources; confirm deliveries, maintain adequate stock, track expenditures, and communicate budget needs.
• Recruit, select, train, schedule, and supervise department employees; maintain adequate staffing, conduct monthly in-services and routine meetings, evaluate performance, and manage employment actions and wage adjustments.
• Coordinate with the Registered Dietitian to review and customize regular and therapeutic menus, account for resident preferences, and ensure physician-ordered diets are included.
• Gather resident feedback through resident council, meal rounds, and interviews with residents, families, and staff to improve menus and services.
• Organize and supervise food preparation and service to ensure meals meet schedules, menus, resident preferences, standardized recipes, food safety, quality, and presentation standards.
• Monitor food temperatures and quality at service locations and ensure nourishment lists and labels are current and that meals, supplements, and nourishments are distributed appropriately.
• Process diet orders and changes promptly, maintain accurate tray cards and records of diet orders and preferences, and obtain diet histories and food preferences from new residents.
• Conduct meal rounds and interviews to ensure residents receive foods in the required amount, type, consistency, and frequency.
• Ensure food is received, stored, prepared, held, and served under sanitary conditions to prevent food-borne illness.
• Provide feedback to the Chief Executive Officer on company policies, procedures, tools, and reference materials.
• Work cooperatively with coworkers, perform duties safely, stay current on long-term care and food-safety regulations and industry developments, and follow the company Code of Business Conduct and applicable standards.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED