Director of Culinary Services - Carbondale, United States - Sopris Lodge at Carbondale

Description

Job Description

The person in this position is in charge of production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; prepare menus and meals; make decisions. Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures and reports to the Executive Director.

KEY RESPONSIBILITIES:
● Assist in the development of dining policies and procedures
● Maintain a file of standard recipes
● Visit residents and assist in gathering information on food preferences
● Follow up recommendations of the dietitian and state survey team
● Maintain records, such as meal census, diets served, menus, purchase records, nutrition assessments and care plans, and weekly staffing patterns
● Assist in the resident assessment and comprehensive care plan as needed/requested
● Plan menus, conferring with a dining services consultant as needed, to ensure that menus conform to nutritional standards and government and established regulations and procedures
● Review resident diet information and care plans, and discuss with resident, family, care staff and consultant dietitian as necessary to make appropriate changes
● Consult the Director of Wellness, Executive Director and consulting Dietitian in regard to special diets or any problem that might exist in the dining department
● Keep records including menus as served, substitution menu records, special diet roster, number of meals served, purchased and food cost records

Meal Preparation Duties:
● Supervise the receiving and storage of food
● Supervise food preparation and service
● Maintain high sanitation standards
● Ensure maintenance of equipment
● Schedule food service employees
● Supervise cleaning procedures to ensure safe and sanitary conditions are maintained within the food service department, including kitchen, dining room, refrigerators and freezers
● Establish practice of serving hot food hot and cold food cold
● Serve meals on time. No more than 14 hours should elapse between an evening meal and breakfast
● Observe for over-production of food and improper preparation of food
● Participate in the Quality Assurance Program, which also includes infection control and safety committee functions
● Review health certificates (food handlers permit)
● Conduct monthly temperature studies
● Conduct food waste study twice a week
● Develop and hold accountability to standards

People Management Duties:
● Maintain personnel records
● Hire, orient, train, evaluate, and supervise dietary department employees within a specific budget
● Work with other departments within the building.
● Participates in professional development opportunities.
● Promotes and implements human resource values by planning and managing human resources programs; directing staff
● Human Resources management
● Hiring of talent for dining roles
● Developing standards
● Foster teamwork
● Management proficiency
● Managing profitability
● Promoting process improvement
● Building relationships with staff and peer
● All other duties as requested

EDUCATION:

Continuing Education As required by state law
Min: High school diploma

EXPERIENCE:
● Previous experience in the dining services department of a senior living community preferred

JOB KNOWLEDGE:
● Knowledge of menus, recipes, food purchasing, preparation, and storage
● Ability to supervise and manage people, knowledge of community policies and procedures and job descriptions
● Knowledge of and ability to meet regulations of ADA, state, infection control, health department, and OSHA.

CERTIFICATIONS:
● Food Handler/Serve Safe Certification