What are the responsibilities and job description for the Culinary Director position at RM Management?
Job Description
The Food Service Director is responsible for managing staff, food budgets, ensuring daily meals are served with exceptional client service, on time and that the food served is in compliance with the State of Minnesota’s food safety requirements. This position also manages the month-to-month food calendar, ensures the food served is to the clients liking, that the food is exceptionally tasteful and appealing for tenants and guests.
Essential Job Functions (Including but not limited to the following)
Authorize food service invoices
Work with staff to deliver exceptional food options daily and for special events
Demonstrate the knowledge of food-borne diseases and prevention methods
The Food Service Director is responsible for managing staff, food budgets, ensuring daily meals are served with exceptional client service, on time and that the food served is in compliance with the State of Minnesota’s food safety requirements. This position also manages the month-to-month food calendar, ensures the food served is to the clients liking, that the food is exceptionally tasteful and appealing for tenants and guests.
Essential Job Functions (Including but not limited to the following)
- Supervise the Food Service Department by overseeing all food production by:
Authorize food service invoices
Work with staff to deliver exceptional food options daily and for special events
Demonstrate the knowledge of food-borne diseases and prevention methods
- Remain calm under pressure, and respond appropriately in emergency or stressful situations.
- Delegate tasks and schedule food service work schedules.
- Recruit, interview, hire, train, supervise and evaluate all food service employees according to RM Management policy.
- Train staff on food service expectations, maintain employee records and files.
- Examine food products and supplies for quality and quantity.
- Utilize proper storage containers, label and date storage containers, and record shortages.
- Read/adjust recipes and teach/train all employees to follow all policies related to their job expectations.
- Utilize food preparation tools, equipment and appliances in a safe, sanitary method.
- Weigh, measure, mix, bake and cook ingredients.
- Apply professional knowledge of nutrition and dietary needs of older adult population.
- Minimize waste.
- Ensure best practices comply with Food and Beverage License requirements.
- Practice strict personal hygiene.
- Monitor and document time/temperature of food and appliances daily.
- Listen and respond appropriately to tenants and guest complaints and concerns.
- Supervises Food Service Director Assistant, Dietary Aides and Home Health Aides.
- Adheres to the dress code policy and ensures all direct reports follow the policy.
- Use and document temperature log, sickness & cooler logs daily and monthly.
- High school education.
- Current ServSafe Certificate.
- Teach and train food service vocabulary to staff.
- Some college, culinary experience or related training preferred.
- Experience working with senior adults; knowledgeable and sensitive to the needs and concerns of the senior population.
- Organizational skills and effective problem-solving management.
- Ability to lift/carry objects weighing up to approximately 30 lbs. or more.
- Minimal exposure to Blood borne Pathogens, Infectious Diseases.
- Exposure to cleaning chemicals, fumes or airborne particles.
- Exposure to extreme cold and extreme heat.
- Exposure to unpredictable people, behaviors, situations and pets.
- Exposure to illnesses and frailties of tenants.
