Dir Culinary Services

Elegance Senior Living•Calumet Township, MI

About The Position

The Director of Culinary Services is responsible for the overall management and operation of the dining service department. This includes planning, directing, controlling, communicating, and coaching team members to ensure high-quality food and resident satisfaction. The role involves implementing a menu program that meets nutritional requirements, including special diets, and responding to resident preferences. Resource and budget management for purchasing decisions, maintaining accurate accounting records, and developing cost-effective procurement systems are key aspects of this position. The Director ensures food is prepared, stored, and served in accordance with safe food handling and safety standards, and that all equipment meets health department standards. This role also involves managing and coaching staff, fostering teamwork, and performing other duties as assigned.

Requirements

Management and leadership skills in a dining service department.
Ability to plan, direct, control, communicate, and coach.
Knowledge of nutritional requirements, including special diets.
Skills in assessing and responding to resident preferences.
Budget management and resource allocation skills.
Proficiency in maintaining accurate accounting records.
Experience in developing purchasing guidelines and procurement systems.
Understanding of safe food handling practices and sanitation guidelines.
Ability to develop and implement procedures for food storage, preparation, and temperature/time controls.
Knowledge of health department standards for equipment.
Staff management and coaching abilities.
Excellent communication and interpersonal skills for resident interaction.
Ability to make recommendations for hiring, firing, promotion, demotion, and discipline.
Experience in staff performance evaluation and setting job performance standards.
Training and development skills for new and existing staff.
Ability to maintain a clean kitchen environment.
Skills in developing work schedules.
Experience in leading team meetings.
Proficiency in ordering food and supplies.
Inventory management skills.
Ability to establish quality standards for food presentation and service.
Experience in establishing standards for receiving, storing, and inventorying food and supplies.
Ability to foster teamwork and assist colleagues.
Ethical conduct and integrity.

Responsibilities

Planning, directing, controlling, communicating, and coaching in the dining service department.
Managing and directing the Culinary Services Department.
Implementing a menu program that meets nutritional requirements, including special diets, for residents.
Assessing and responding to resident preferences to achieve a high level of resident satisfaction.
Managing resources and budget for purchasing decisions.
Maintaining accurate accounting records for all receipts and expenses.
Developing purchasing guidelines and implementing cost-effective food and supply procurement systems.
Ensuring all foods are prepared to the satisfaction of residents and in accordance with safe food handling practices.
Developing and implementing procedures for safe food storage, preparation, and temperature/time controls.
Ensuring all equipment used meets health department standards.
Managing and coaching team members to provide high-quality service and maintain positive resident experiences.
Circulating through the dining room to speak with residents about preferences and satisfaction.
Making recommendations to the Executive Director on hiring, firing, promotion, demotion, and discipline.
Providing information to the Executive Director regarding individual staff performance for evaluations.
Helping establish job performance standards.
Training new staff on policies, procedures, nutritional requirements, resident satisfaction, dietary guidelines, sanitation guidelines, and workflow.
Conducting periodic continued and additional training for existing staff.
Ensuring and helping maintain a clean kitchen.
Developing and assigning work schedules for culinary staff.
Leading and conducting regular meetings with the culinary team.
Ordering all food and supplies.
Maintaining and monitoring food services inventory.
Establishing quality standards for food presentation and service.
Establishing standards for receiving, storing, and inventorying food and supplies.
Fostering teamwork with co-workers.
Taking actions that assist others beyond job responsibilities.
Treating others with respect.
Working with integrity and ethically.
Having a positive impact on co-workers, residents, and visitors.
Performing other duties as assigned or needed.