Director of Culinary Services

Who We Are

St. Anthony Health & Rehabilitation offers 130 skilled nursing beds and provides the support residents and patients need through a wide range of skilled nursing care, restorative therapies and memory care. This award-winning community has been serving the St. Anthony area since 1986. Our neighboring community, Chandler Place, offers independent living, assisted living, and respite care if other services or care is needed. It is the commitment of our team members to help each resident and patient lead a purposeful life and strive to deliver an exceptional experience through Platinum Service®.

Summary Of Role

The Director of Culinary Services plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. You will be responsible for providing unparalleled service to our residents.

The Director of Culinary Services manages the culinary department and staff and ensures that day-to-day operations are performed effectively, within a timely manner, in accordance with all applicable regulations, and with Platinum Service.

Platinum Service

We take pride in delivering Platinum Service®, our commitment to put residents and their families at the heart of everything we do. Join our team and come see why our team members consistently place St. Anthony Health above other senior living competitors as a great place to work.

Shift

Full-time, Day Shift

Why Work For Us

• Comprehensive Health Plan Options
• Medical and Prescription Coverage
• Dental and Vision Coverage
• FSA & HSA Account Options
• Access to Health Care & Mental Health E-Visits
• $10k Life Insurance Coverage*
• Supplemental Insurance Options
• Pet Insurance
• 401(k) Retirement Savings Plan with Generous Company Matching Benefits
• Paycheck Advances with Rain Instant Pay
• Employee Support Program (EAP)
• Tuition Discounts & Reimbursement with Rasmussen College
• Team Member Referral Bonus
• Shift Differentials
• LifeMart Employee Discounts
• OnShift Engage Bonus and Incentives
• Generous Paid Time Off & Discounted Travel Accommodations
• Childcare Discounts
• Rent Discounts
• Benefits available to eligible employees with enrollment in a medical insurance plan. Eligibility may vary by position, average hours worked, length of service, and/or location.
  
  

Essential Job Functions, Duties, And Responsibilities

• Develop, implement and evaluate the departments' daily schedules and processes.
• Ensure all culinary personnel follow policy and procedures.
• Coordinate and provide hot and cold foods for events that the community holds.
• Create and execute corrective plans that address survey inspection results and other performance issues.
• Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.
• Ensure that the food prepared and served meets presentation standards, food quality guidelines and food safety.
• Establish a food service production workflow to ensure meals are prepared timely.
• Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift.
• Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.
• Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.
• Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.
• Assist in staff development. Monitor employee performance and resolve staff performance issues including those that may lead to termination.
• Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.
• Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
• Ensure hazardous chemicals are properly labeled and stored appropriately.
• Recommend and purchase equipment and supply needs of the department to the Executive Director.
• Place orders for equipment and supplies using approved vendors and products.
• Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
• Manage inventory and replenishment of all food items and equipment.
• Prepare and plan the Culinary Departments' budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
• Comply with established purchasing practices and purchase food strictly from approved vendors.
• All other tasks as assigned.
  
  

Required Skills and Qualifications:

• Capable of performing the essential functions of the job, with or without reasonable accommodations.
• Ability to understand and communicate written and verbal directions.
• Regular attendance, reliability and punctuality is necessary.
• Ability to work nights and weekends, upon request.
• Must be able to work overtime as needed.
• May be responsible to work on an on-call basis.
• Outstanding customer service skills.
• Well organized with excellent attention to detail.
• Aptitude to work independently with excellent time management skills.
  
  

Education and Experience:

• Associate or Bachelor's Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field.
• Three or more years of management experience in culinary cooking or a directly related hospitality management role.
• Must be registered as a Food Handler or Serve Safe certified in states where required.
• Fluent in English, verbal and written.
• Proficiency in Microsoft Office Suite.
  
  

Licensing/Certifications:

• Certified Dietary Manager (CDM) - Required.
• Certified Food Protection Manager (CFPM).
  
  

Facility Description Needed

The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service.

Wage

Shift & Hours:

Platinum Service

It is our commitment to help each resident lead a purposeful life and we strive to deliver an exceptional experience through Platinum Service®.

Why Work for Us

• Comprehensive Health Plan Options
• Medical and Prescription Coverage
• Dental and Vision Coverage
• FSA & HSA Account Options
• $10k Life Insurance Coverage*
• Supplemental Insurance Options
• Pet Insurance
• 401(k) Retirement Savings Plan with Generous Company Matching Benefits
• Paycheck Advances with Rain Instant Pay
• Employee Support Program (EAP)
• Tuition Discounts & Reimbursement with Rasmussen College
• Team Member Referral Bonus
• Shift Differentials
• LifeMart Employee Discounts
• Generous Paid Time Off & Discounted Travel Accommodations
• Childcare Discounts
• Rent Discounts
• Benefits available to eligible employees with enrollment in a medical insurance plan. Eligibility may vary by position, average hours worked, length of service, and/or location.
  
  

Essential Job Functions

• Develop, implement and evaluate the Culinary Operations departments' daily schedules and processes.
• Ensure all culinary personnel follow policy and procedures.
• Coordinate and provide hot and cold foods for events that the community holds.
• Create and execute corrective plans that address survey inspection results.
• Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.
• Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety.
• Comply with established purchasing practices and purchase food strictly from approved vendors.
• Establish a food service production workflow to ensure meals are prepared timely.
• Determine staffing requirements necessary to meet the department's needs and assign a sufficient number of personnel for each shift.
• Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.
• Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.
• Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.
• Assist in staff development. Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination.
• Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.
• Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.
• Ensure hazardous chemicals are properly labeled and stored appropriately.
• Recommend equipment and supply needs of the department to the Executive Director.
• Place orders for equipment and supplies using approved vendors and products.
• Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.
• Manage inventory and replenishment of all food items and equipment.
• Prepare and plan the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
• Perform other job-related duties as assigned.
  
  

Knowledge And Critical Skills

• Be able to make independent decisions and follow instructions.
• Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public.
• Capable of working with ill, disabled, elderly, and emotionally upset people within the facility.
• Communicate in a manner that is sufficient for effective communication with supervisors, team members, residents, and families.
• Fluent in English, verbal and written.
• Knowledge/proficiency of Microsoft Office Suite.
  
  

Education And Experience

• Must meet all applicable state and federal requirements for this position.
• Food Service Manager Certification (Skilled Nursing Facilities)
• Associate or Bachelor's Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field.
• Three or more years of management experience in culinary cooking or a directly related hospitality management role.
  
  

Supervisory Responsibility

• This position has direct reports or supervisory requirements.