Director of Culinary Services

Gardens at Terracina Health & Rehabilitation•Naples, FL

About The Position

The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service.

Requirements

Must meet all applicable state and federal requirements for this position.
Food Service Manager Certification (Skilled Nursing Facilities)
Associate or Bachelor's Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field.
Three or more years of management experience in culinary cooking or a directly related hospitality management role.
Be able to make independent decisions and follow instructions.
Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public.
Capable of working with ill, disabled, elderly, and emotionally upset people within the facility.
Communicate in a manner that is sufficient for effective communication with supervisors, team members, residents, and families.
Fluent in English, verbal and written.
Knowledge/proficiency of Microsoft Office Suite.
Must be able to frequently lift/carry 30 lbs. and occasionally lift/carry 50 lbs. at times
Must be able to frequently push/pull up to 30 lbs. and occasionally push/pull up to 50 lbs.
Bending/twisting/stooping
Reaching at or below the shoulder
Frequently standing or walking
Alternating between standing and sitting
Executes tasks independently
Ability to express yourself clearly and effectively
General computer literacy
Able to work flexible hours as needed

Responsibilities

Develop, implement and evaluate the Culinary Operations departments' daily schedules and processes.
Ensure all culinary personnel follow policy and procedures.
Coordinate and provide hot and cold foods for events that the community holds.
Create and execute corrective plans that address survey inspection results.
Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.
Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety.
Comply with established purchasing practices and purchase food strictly from approved vendors.
Establish a food service production workflow to ensure meals are prepared timely.
Determine staffing requirements necessary to meet the department's needs and assign a sufficient number of personnel for each shift.
Proactively address staffing and hiring needs.
Manage applicant flow and ensure candidates are interviewed in a timely manner.
Coordinate and schedule in-service training and orientation classes.
Teach and train culinary staff how to effectively execute their roles.
Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.
Assist in staff development.
Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination.
Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.
Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
Ensure hazardous chemicals are properly labeled and stored appropriately.
Recommend equipment and supply needs of the department to the Executive Director.
Place orders for equipment and supplies using approved vendors and products.
Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department.
Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
Manage inventory and replenishment of all food items and equipment.
Prepare and plan the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
Perform other job-related duties as assigned.