Kitchen - Director Culinary Services - Full Time

Cascadia Senior Living•Boise, ID

21h•$26 - $29•Onsite

About The Position

The Director of Culinary Services helps create joyful & vibrant communities by directing all activities of the Culinary Services Department and dining room. Responsible for quality of meals served, quality of service delivery during meal service, expense control, and for compliance with special diets offered by the community.

Requirements

High school diploma or equivalent.
Ability to read, write, speak and understand English.
Maintains current Food Handler’s card and Serv/Safe Certification.
Meets all mandatory health requirements by State regulations.
Requires attention to detail and ability to follow instructions.
Resident care philosophy with a focus on providing the highest level of quality service and professional interaction.
Maintains clean, neat, comfortable, safe environment for residents, staff, and visitors.
Ability to relate positively and communicate appropriately with residents, families, community members, volunteers and other employees.
Has compassion and a special interest in working with the senior population.
Pass a criminal background and fingerprint check.
Demonstrates basic computer knowledge and ability with an aptitude to learn company applications.
Ability to creatively problem-solve in both resident care and employee management
Ability to work independently (with minimum supervision)

Nice To Haves

Prior experience in a commercial kitchen environment preferred.
Prior supervisory experience preferred.
Certified Dietary Manager Certification preferred.

Responsibilities

Begins each day with the goal of inspiring joyful and vibrant communities. Looks for creative ways of recognizing staff and elevating our Mission & Values.
Responsible for planning, directing, controlling, communicating, and coaching in the dining service department.
Manages and directs the Culinary Services Department. Implements menu program that meets nutritional requirements, including special diets, for residents. Assesses and responds to resident preferences to achieve high level of resident satisfaction. Manages resources and budget allotted in making purchasing decisions for Department. Maintains accurate accounting records for all receipts and expenses of the Department. Develops purchasing guidelines, implements cost effective food and supply procurement system.
Ensures that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices. Develop and implement procedures to ensure that food is stored and prepared in accordance with safe food handling and safety standards, including ensuring that food temperatures and time controls are maintained during storage, production, and serving. Ensures that all equipment used meets all health department standards.
Manages and coaches staff to provide high-quality service to residents and maintain positive resident experiences during mealtimes. Circulates through the dining room and speaks with residents to ascertain resident preferences and satisfaction with meals and food quality.
Makes recommendations to the Executive Director on hiring, firing, promotion, demotion, and discipline for all staff in the culinary department. Provides information to the Executive Director regarding individual staff performance for purposes of evaluations. Helps establish job performance standards to guide performance improvement. Trains new staff in the Culinary Services Department regarding policies and procedures, nutritional requirements, resident satisfaction, dietary guidelines, sanitation guidelines, and flow of work. Conducts periodic continued and additional training regarding dietary and sanitation guidelines with existing staff.
Ensures and helps maintain a clean kitchen. Develop and assign work schedules for culinary staff. Lead and conduct regular meetings with all culinary staff regarding meal planning, resident satisfaction, safety standards and guidelines, etc. Order all food and supplies. Maintain and monitor food services inventory.
Establishes quality standards for the presentation and service of food by the Culinary Services Department.
Establish standards for receiving, storing, and inventorying food and supplies, including to compare the order to what is received and for quality assurance of all incoming product.
Attends and participates in required meetings and trainings. Stays current on system assigned tasks and duties.
Performs other duties as assigned.

Benefits

Competitive Compensation Program
Shift differential for night shift employees
Bonus
Shift coverage bonus offered as needed
Medical, Dental and Vision plans
Savings and Spending accounts to set money aside tax-free for health care and dependent care expenses. HSA account includes employer contribution
Sick time accrues at 0.025 hours for every hour worked, available for use after 90-days
Paid time off accrual eligibility at 12 months starting at 0.0326 hours PTO accrued for every hour worked
Floating Holiday: 0.04 hours accrued for every hour worked, up to 56 hours annually to be taken on the days most important to you, eligible upon hire
Time worked on the following holidays is paid at 1.5 times your normal hourly pay: New Year's Day, Memorial Day, Juneteenth, Independence Day, Labor Day, Thanksgiving Day and Christmas
Up to 3 days Bereavement Leave
Employer Paid Life Insurance
Traditional and Roth 401(k) after 12 months and 1000 hours worked, semi-annual enrollment, with annual employer discretionary contribution
Employee Assistance Program
Cascadia Assistance Fund to provide financial help with hardships or continuing education