Director of Culinary Experience

Eskaton•Burlingame, CA

6h•$97,000 - $107,000

About The Position

The Director of Culinary Experience leads the culinary experience for residents, assessing resident satisfaction and community needs and establishing priorities. The role directly supervises culinary department employees and is responsible for preparing and serving high-quality meals, including therapeutic diets, while ensuring food quality, sanitation, safety, and operational consistency. The Director recruits, hires, orients, evaluates, and trains employees; oversees menu-cycle execution and adjustments; manages ordering, inventory, and food and kitchen-supply storage; and develops food-service policies and procedures. The position also provides preventive-maintenance programs and budgetary guidelines and conducts routine quality-assurance audits. The role requires collaboration with residents, staff, and healthcare professionals, compliance with applicable regulations and company policies, and adherence to safety practices. The position is with Eskaton, a nonprofit aging-services organization. The work schedule is Monday through Friday or Tuesday through Saturday depending on community needs. The role is classified as medium work, involving exertion of up to 50 pounds occasionally, up to 20 pounds frequently, and up to 10 pounds constantly to move objects.

Requirements

High school diploma or equivalent GED.
Food Service Management degree or commensurate work experience.
ServSafe certification.
At least three years of work experience supervising food-service operations.
Ability to understand and work harmoniously with residents, staff, and healthcare professionals.
Ability to maintain high professional and ethical standards.
Ability to meet the medium-work physical demands: exerting up to 50 pounds occasionally, up to 20 pounds frequently, and up to 10 pounds constantly to move objects.

Nice To Haves

Experience with high-volume scratch cooking.
Computer proficiency is strongly recommended.

Responsibilities

Assess the culinary experience to determine resident satisfaction and community needs and establish priorities.
Directly supervise culinary department employees.
Prepare, cook, present, and serve high-quality meals, including therapeutic diet meals, for residents.
Ensure the quality of food items ordered and served.
Recruit, hire, orient, evaluate, and train employees, including providing on-the-job and ongoing in-service education and ensuring adherence to policies, procedures, and applicable regulations.
Carry out the approved menu cycle, making and communicating adjustments when necessary.
Order supplies, maintain appropriate inventory, and ensure proper storage of food and kitchen supplies.
Maintain safety, sanitation, and cleanliness standards in the food-services department.
Design, develop, and implement food-service policies and procedures.
Provide preventive-maintenance programs and budgetary guidelines for the department.
Ensure quality assurance and routinely conduct audits for accuracy, quality, and consistency.
Follow established safety guidelines, use proper body mechanics, and practice safe work methods.
Model Eskaton’s core values, comply with corporate compliance and HIPAA requirements, maintain attendance, and follow dress-code and community-appearance standards.