Director of Culinary Operations

The Goodman Group and Affiliates•PORTLAND, OR

About The Position

The Director of Culinary Operations manages the culinary department and staff, ensuring daily operations are effective, timely, compliant with regulatory requirements, and delivered with Platinum Service. The role oversees food preparation and dining service for a 113-bed skilled nursing community serving residents in skilled nursing rehabilitation, long-term care, and respite care. The Director plans department staffing, training, inventory, purchasing, and budget needs, and works with the Executive Director on equipment, supplies, and employee performance matters. The position requires compliance with applicable state and federal requirements and food safety standards. The Director supports a clean and safe culinary work environment, including appropriate procedures for hazardous chemicals and potential exposure to infectious materials. Employees are expected to provide courteous, responsive, and quality service to residents and families and to follow the organization's policies and procedures.

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 or personnel, and the public.
Ability to work with ill, disabled, elderly, and emotionally upset people.
Communication skills sufficient to communicate effectively with supervisors, team members, residents, and families.
Fluency in spoken and written English.
Knowledge of or proficiency with Microsoft Office Suite.
Ability to perform assigned tasks independently and express oneself clearly and effectively.
General computer literacy.
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.
Ability to work flexible hours as needed.

Responsibilities

Develop, implement, and evaluate daily schedules and processes for Culinary Operations.
Ensure culinary personnel follow policies and procedures.
Coordinate and provide hot and cold foods for community events.
Create and implement corrective plans addressing survey inspection results.
Maintain reference materials, including menus, recipes, policies, procedures, operating standards, and current diet manuals.
Ensure prepared and served food meets presentation, quality, and food safety standards.
Follow established purchasing practices and purchase food only from approved vendors.
Establish production workflows so meals are prepared on time.
Determine staffing needs, assign sufficient personnel to each shift, and address staffing and hiring needs proactively.
Manage applicant flow and ensure candidates are interviewed promptly.
Coordinate and schedule in-service training and orientation classes.
Teach and train culinary staff, support staff development, and ensure participation in training programs and compliance with federal, state, and company in-service requirements.
Monitor employee performance and work with the Executive Director to resolve performance issues, including issues that may lead to termination.
Maintain dining service work areas, food storage rooms, and preparation areas in a clean and sanitary condition.
Ensure personnel follow safety regulations and protocols when using equipment and supplies or handling tasks involving blood, body fluids, infectious materials, or hazardous chemicals.
Ensure hazardous chemicals are properly labeled and stored, and maintain Safety Data Sheets at the department's right-to-know station.
Recommend equipment and supply needs to the Executive Director and place orders using approved vendors and products.
Manage inventory and replenishment of food items and equipment.
Prepare and plan the Dining Service 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.
Provide courteous, responsive, and quality service to residents and families in accordance with the Platinum Service program and organizational policies.