Director of Culinary Services

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Purpose of Position

The primary purpose of your job position is to assist the Dietitian in planning, organizing, developing and directing the overall operation of the Food Services Department in accordance with current federal, state, and local standards, guidelines and regulations governing our facility, and as may be directed by the Administrator, to assure that quality nutritional services are provided on a daily basis and that the Food Services Department is maintained in a clean, safe, and sanitary manner.

Working Conditions

Works in office areas as well as throughout the facility’s food services service areas (i.e., dining rooms, resident rooms, kitchen, activity rooms, etc.)

Moves intermittently during working hours.

Is subject to frequent interruptions.

Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

Is subject to hostile and emotionally upset residents, family members, etc.

Communicates with the medical staff, nursing staff, and other department supervisors.

Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

Attends and participates in continuing educational programs.

Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.

Maintains a liaison with other department directors to adequately plan for food services/activities.

May be subject to the handling of and exposure to hazardous chemicals.

EDUCATION

Must possess, as a minimum, a high school diploma.

Be a graduate of an accredited course in dietetic training approved by the American Dietetic Association

SPECIFIC REQUIREMENTS

Must be registered as a Food Service Director in New Mexico.

Must be able to read, write, speak, and understand the English language.

Must possess the ability to make independent decisions when circumstances warrant such action.

Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.

Must be knowledgeable of food services practices and procedures as well as the laws, regulations and guidelines governing food services functions in nursing care facilities.

Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Food Services Department.

Must maintain the care and use of supplies, equipment, etc., and maintain the appearance of food services service areas; must perform regular inspections of food services service areas for sanitation, order, safety and proper performance of assigned duties.

Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.

Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food services practices.

Must be able to read and interpret food services cost reports, financial data, etc.

Must be able to relate information concerning a resident’s condition.

Must not pose a direct threat to the health or safety of other individuals in the workplace.

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary experience: 5 years (Preferred)

Work Location: In person

Salary : $40,000 - $50,000