Culinary Director

We are looking a Culinary Director to join our team in Vancouver, WA. Vancouver Pointe is an Independent Living community where designing and fostering an excepetional lifestyle experience for our residents is at the center of everything we do. We build our teams with talented, motivated people who have a passion for service and the drive to create an outstanding living environment for our residents.

Summary:

Responsible for planning, organizing, developing, and directing the overall operations of the Food Service Department in accordance with the current applicable federal, state, and local standards, guidelines, and regulations, or established policies and procedures, and as may be directed by the Executive Director, to ensure that quality food service and nutritional care is always provided.

Responsibilities:

• Supervises dining staff on all shifts (servers, dishwashers, utility works, cooks). Manages staffing, scheduling, counseling, orientation, and evaluation of dining staff. Ensure staff is providing an exceptional dining experience for residents.
• Responsible for expense management and working within the assigned budget.
• Develops and utilizes comprehensive inventory control procedures, including waste management.
• Purchases food, supplies, and equipment, as required to meet the needs of the department.
• Responsible for the development of menus and assures execution of these menus. Cooking from scratch and with fresh ingredients is essential.
• Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the ED.
• Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, etc.
• Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently.
• Ensures that the Dining Services department meets all standards in accordance with State and Federal Health guidelines.
• Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training including safe food handling for food preparation and kitchen employees.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, and universal precautions.
• Promotes teamwork within the department to ensure smooth operations and quality service to residents, co-workers and guests.
• Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
• Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.

Required Qualifications:

• Must possess, as a minimum, a high school diploma and have completed an approved dietary manager’s course.
• Must have, as a minimum, two years’ experience in a supervisory capacity in the food services industry.
• Recommended training in cost control, food management, diet therapy, etc.
• Valid driver’s license.
• Current ServSafe Certification required. Obtain/hold any local, state, and/or county required food. handling/sanitation licenses and/or certificates.
• Demonstrated proficiency in using computer systems and software applications relevant to food service management, such as inventory control, purchasing, and financial reporting.
• The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• In an average day, the amount of time required to perform the following functions and frequency of weight to be lifted or force to be exerted:
• The work environment conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Works in well-lit/ventilated areas. The atmosphere is warm for cooking food, may be exposed to heat/cold temperatures in the kitchen/storage area. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc. throughout the workday. Subject to hostile and emotionally upset residents/patients, family members, personnel, visitors, etc. Requires working weekends, evenings, and holidays.

Physical Requirements:

Function

How Often

Weight

How Often

Stand

2/3

Up to 10 pounds

2/3

Walk

2/3

Up to 25 pounds

2/3

Sit

1/3

Up to 50 pounds

2/3

Use hands to finger, handle, or feel

2/3

Up to 100 pounds

<1/3 or none

Reach with hands and arms

2/3

More than 100 pounds

<1/3 or none

Climb or balance

1/3

Stoop or kneel, crouch, or crawl

1/3

Talk or hear

2/3

Taste or smell

2/3

Working Conditions/Environment:

• The work environment conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Works in well-lit/ventilated areas. The atmosphere is warm for cooking food, may be exposed to heat/cold temperatures in the kitchen/storage area. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc. throughout the workday. Subject to hostile and emotionally upset residents/patients, family members, personnel, visitors, etc. Requires working weekends, evenings, and holidays.

Preferred Qualifications:

• Minimum degree or certification from a Culinary Institute.
• Minimum 5 years' experience as an Executive Chef or Sous Chef in senior living, hotel, restaurant, or other similar institution.