Culinary Director

Job Title Code: CULDIR

FLSA: Exempt

Position Purpose

Manages the facility food services function. The incumbent is responsible for the daily operations and staffing of the kitchen and dining room.

Supervisory Responsibility: Supervises 10-15 nonexempt employees

Budget Responsibility: Varies up to $750K

Essential Job Functions – Principal Accountabilities

• Hires and trains culinary staff.
• Organizes and oversees the staff schedules to optimize labor costs.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with Company policy
• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures resident/client satisfaction with all aspects of the dining experience.
• Handles resident/client complaints, resolving issues in a diplomatic and courteous manner.
• Develops, oversees, and manages department budget.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of dining room, kitchen, and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus. Plan menus-upload into Spectro/Dietician approval of menus.
• Plans and executes special events, as requested.

Other Job Functions

• Works with Marketing Director to market the facility
• Performs other duties as assigned

Knowledge/Skills/Abilities

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Physical Demands/Environment:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work indoors with controlled temperature and lighting. May be exposed to extreme heat and caustic chemicals.
• Move about within the facility to access equipment, supplies, file cabinets, documents, and office machinery. Move about within and outside the facility to attend meetings, training events, and other business activities.
• Operate computer, read, remain in a stationary position, converse with others.
• Legibly complete forms; perform data entry of information. Remain in a stationary position for extended periods.
• Lift and move food and supplies as necessary, bend, stoop, squat, twist, crouch, kneel, and balance to train/demonstrate food preparation/delivery processes/techniques to others.
• Converse with others, write legibly, read and comprehend written/verbal information. Communicate instructions or demonstrate tasks.
• Lift and carry up to 25 pounds frequently; up to 50 pounds occasionally.
• Stand and walk occasionally; Sit for extended periods; simple grasp; fine hand manipulation; near vision; hear conversation; speak
  

Minimum Requirements

Education: High school diploma or GED, or equivalent is required.

Experience: Must have at least five years of culinary experience in the hospitality industry, preferably with supervisory responsibilities. Experience with customer relations is desirable

Certification/License: Food handlers permit as required by state law and/or Company standards