Culinary Services Director

Our Assisted Living Client is seeking an experienced professional for the position of Culinary Services Director.

As part of the Non Profit Client family, Our Assisted Living Client looks to dedicate ourselves to providing care and services to meet the needs of elders in a person-centered holistic wellness oriented environment. We are a non-profit organization with a faith heritage that celebrates and respects the dignity and inherent worth of each person.

Reporting to the Executive Director, the Director of Culinary Services is responsible for providing a positive dining experience that includes appealing and nutritious foods. The Director of Culinary Services is responsible for the planning, organization, preparation, and service of meals, nourishments, and refreshments.

Salary : $75,000 to $82,000


Responsibilities:

Menu : Create recipes and menu cycles that offer choice, address requests from residents and meet licensing guidelines for nutrition and portion size. Prepare appropriate special diets to meet residents’ needs.
Resident satisfaction : Routinely meet with the resident food committee and solicit residents’ ideas and perspectives on the quality, variety and type of meals served in the community. Adjust menus to reflect the needs and interests of residents as well as seasonal opportunities. Implement quarterly food service surveys and, based on results, adjust services as appropriate.
Ordering and inventory: Order supplies and procure all food such as raw food, dairy products, meat, bakery items, and all other consumables used in the kitchen. Maintain a weekly inventory of food supplies at established levels to meet budget objectives and routinely assess quality and price of purchases.
Regulatory compliance: Ensure that the food service department meets all licensing standards and requirements. Train staff to function within appropriate guidelines and to adhere to standards and licensing requirements at all times.
Management: Provide management and supervision to the food service department including hiring, training, and evaluation of kitchen and dining room staff. Provide mentoring to support the professional development of staff.
Leadership: serve as a member of the Our CCRC Client management team, providing leadership to the community as a whole.
The successful candidate will excel in these ways:

Interpersonal skills: develop and maintain positive relationships with residents and staff.
Management and leadership skills: provide direction and oversight to staff in a respectful, encouraging way, while maintaining standards of excellence and accountability.
Verbal and written communication: ability to communicate effectively, efficiently and appropriately in standard English.
Collaboration: thrive in a collaborative, team-oriented environment.
Concern for elders: heart-felt connection with the mission of Our Non Profit Client: to serve and enrich the physical, emotional and spiritual well-being of older adults.

Qualifications:
Five years’ experience with food preparation and service in an assisted living, skilled nursing community and/or other community environment.
ServSafe certificate.
Two years’ supervisory experience.
Bachelor’s degree preferred, preferably in a relevant area.
Working knowledge of Title 22, Division 6, Chapter 8.
Must be available some evenings and weekends. Must be available to work major holidays, such as Christmas and Thanksgiving.
We are proud to offer a competitive compensation and benefit package. EOE.

Please send your letter of interest and resume in PDF or Word.

Job Type: Full-time

Required experience:

supervisory: 2 years
food preparation: 5 year

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