Director of Culinary Services

The Goodman Group, LLC•Portland, OR

15h

About The Position

The Director of Culinary Operations manages the culinary department and staff, ensuring day-to-day operations are effective, timely, compliant with applicable regulations, and delivered with Platinum Service®. The role oversees meal preparation and service, staffing, training, purchasing, inventory, food safety, department facilities, and budgeting. It also supports the community’s events and works with the Executive Director on department needs and employee performance.

Requirements

Meet all applicable state and federal requirements for the position.
Food Service Manager Certification for Skilled Nursing Facilities.
Associate or bachelor’s degree in Culinary Arts and/or at least three years of culinary and food preparation experience in a directly related field.
At least three years of management experience in culinary cooking or a directly related hospitality management role.
Ability to make independent decisions and follow instructions.
Ability to deal tactfully with personnel, residents, family members, visitors, government agencies and personnel, and the public.
Ability to work with ill, disabled, elderly, and emotionally upset people in the facility.
Communication skills sufficient to communicate effectively with supervisors, team members, residents, and families.
Fluent in spoken and written English.
Knowledge of or proficiency with Microsoft Office Suite.
Ability to work flexible hours as needed.
Ability to frequently lift or carry 30 pounds and occasionally lift or carry 50 pounds.
Ability to frequently push or pull up to 30 pounds and occasionally push or pull up to 50 pounds.
Ability to bend, twist, stoop, reach at or below shoulder level, frequently stand or walk, and alternate between standing and sitting.

Responsibilities

Develop, implement, and evaluate daily culinary department schedules and processes.
Ensure culinary personnel follow policies and procedures.
Coordinate and provide hot and cold foods for community events.
Create and execute corrective plans in response to survey inspection results.
Maintain reference materials, including menus, recipes, policies, procedures, operating standards, and current diet manuals.
Ensure food meets presentation, quality, and safety standards.
Follow purchasing practices and buy food only from approved vendors.
Establish production workflows to ensure meals are prepared on time.
Determine staffing needs and assign sufficient personnel to each shift.
Address staffing and hiring needs, manage applicant flow, and ensure timely interviews.
Coordinate and schedule in-service training and orientation; teach and train culinary staff.
Ensure staff participate in training and meet federal, state, and company in-service requirements.
Support staff development, monitor employee performance, and work with the Executive Director to resolve performance issues, including those that may lead to termination.
Maintain clean and sanitary dining service work areas, food storage rooms, and preparation areas.
Ensure personnel follow safety protocols when using equipment and supplies and when handling potential exposure to blood, body fluids, infectious materials, and hazardous chemicals.
Ensure hazardous chemicals are properly labeled and stored, and maintain Safety Data Sheets at the department’s right-to-know station.
Recommend department equipment and supply needs to the Executive Director.
Order equipment and supplies using approved vendors and products.
Manage inventory and replenishment of food items and equipment.
Prepare the Dining Services budget for food, equipment, supplies, and labor and submit it to the Executive Director for review, recommendations, and approval.
Perform other job-related duties as assigned.