Culinary Services Manager

POSITION SUMMARY

The culinary services manager (CSM) oversees the dining department and ensures that an exceptional dining experience is delivered every meal for all residents in the dining room, cafe, bar and during catering events. The CSM complies with federal and state laws and regulations as well as the Company’s policies and procedures. The CSM leads by example and champions the company’s mission, “Residents First in Everything We Do”.

RESPONSIBILITIES

• Manage operations and all dining team members (DTM) to ensure that Company policies and procedures, and menus, recipes, and ordering protocol are followed.
• Recruit, hire, train, onboard, manage, discipline, and terminate DTMs, and provide timely performance evaluations to ensure performance expectations are met.
• Run the line a minimum of three times a week.
• Assist with developing annual department budget.
• Achieve the per resident daily (PRD) food costs target and overall raw food budget.
• Complete monthly inventory to identify supplies needed.
• Maintain a current temperature, cleaning logs of all pertinent equipment.
• Maintain records on all altered diets and ensures that all meals are prepared and served according to the physician’s order or other requests.
• Conduct retention activities to ensure adequate levels of engaged DTMs.
• Maintain staffing schedules that meet state guidelines, budgetary requirements, including monitoring and control of overtime.
• Attend, participate, and lead (as necessary) meetings such as departmental meetings.
• Ensure all DTMs attend and pass orientation, onboarding, online training, etc., to comply with annual training requirements.
• Maintain compliance with all federal, state, and local regulations, as well as all Company policies and procedures, HIPAA, and Resident Rights.
• Immediately intervene and report suspected or alleged verbal, physical, sexual abuse, or theft of resident property to supervisor, executive director or health and wellness director.
• Provide a physical environment that is clean, and free of hazards.
  Practice standard precautions.
• Manage team’s adherence to the attendance and dress code policies.
• Observe and practice emergency procedures related to elopement, fire, and potential disasters.
• Understand and implement best practices related to first aid, 911, emergency information.
• Adhere to Material Safety Data Sheets (MSDS), lock all chemicals when not in use and using them according to instructions.

QUALIFICATIONS

• Associate or bachelor’s degree in culinary arts with 1 year of management experience, or 1 year of experience as a chef/manager.
• Experience working with older adults in senior living, long-term care, home health or other health care setting. Has demonstrated ability or strong desire to engage with residents with dementia.
• Ability to work in a team environment. Strong communication and interpersonal skills.
• Empathy for the challenges experienced by residents, families and team members and the problem-solving skill sets to support them.
• ServSafe Manager certified and implements safety protocol.
• Strong computer skills and ability to interact with a variety of electronic devices.
• Ability to communicate effectively verbally and in writing using the English language.
• Ability to handle multiple tasks simultaneously.
• Ability to work a flexible schedule, including weekends and holidays.

Salary: $45-$55K/year

WORK ENVIRONMENT

• Physically and emotionally able to provide care and assistance to residents with cognitive decline and behavioral expressions of residents who may be combative and pose a risk of harm, to include redirection, assistance with transfers, ambulation, eating and positioning in a chair or bed and perform up and down movement including stooping, bending, reaching above and below shoulder height, standing, up to two or more hours at a time, sufficient auditory and visual acuity to interact with and/or assist and care for residents.
• Will work in a healthcare environment with potential exposure to infectious diseases transmitted via blood and bodily fluids and respiratory droplets.
• The noise level in the work environment is usually moderate.