Job Title:

Culinary Director

Department/Group:

Culinary/Exempt

Company Philosophy

Arrow Senior Living Management wants every person who chooses to join our team to understand that they play a very important part in a much larger story of residents’ lives. It is our hope that Arrow team members create joy-filled memories with this respected generation. And because there is no greater gift that someone can give than their time, we thank you for your generosity.

Key Accountability

1)Be aFive-Star Czar:Oversee Culinary department in providing consistent, exceptional, five-star service in both front and back of house.

2)Be a Gustatory Genius: Ensure food items are prepared to department standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste.

3)Create a Menu of Masterpieces: Develop menus of deliciousseasonal and mainstay choices based off resident preferences and needsutilizingfresh foods.

Duties

This position description is designated to outline primary duties, qualifications, and job scope, but not limit the individual or the organization to just the work identified.It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors.

• Present a professional demeanor that communicates a corporate philosophy of service, goodwill, and genuine interest in each resident’s needs.
• Hire, train, and supervise food preparation and kitchen staff, hold weekly and monthly meetings as necessary.
• Assure employees have current Food Handler’s certification for state and/or county.
• Train kitchen staff in policies and procedures to maintain the highest quality standards in cooking, presentation, and sanitation.
• Produce work schedule, maintaining correct staff needs.
• Maintain proper management of ordering systems, shipping, and receiving, inventory management, and stock rotation, using approved vendors, in order to eliminate waste and theft.
• Maintain a month-end inventory to compute monthly food costs and submit invoices with documentation for payment to Business Director in a timely fashion.
• Prepare meals using pertinent dietary guidelines and standardized menu preparation materials.
• Monitor and consider resident preferences when making menu choices.
• Create menus, recipes, and production notes as required for food preparation and maintain active involvement in preparation of food.
• Ensure proper meal portions are served to avoid waste.
• Record water and refrigerator temperatures and verify appropriate holding procedures are being followed.
• Maintain pertinent safety certifications.
• Maintain working knowledge of all state and county regulations for food ratings from all inspections for cleanliness, efficiency, and safety.
• Maintain a safe and orderly working environment.
• Report potential maintenance and hazard issues immediately
• Operate the Culinary Department within budgeted guidelines.
• Prepare any requested reports, including but not limited to: resident meal summary, food and kitchen temperature logs, and departmental meeting minutes.
• Maintain proper operation and sanitation of large food service equipment, including but not limited to: ovens, slicers, mixers, steam tables, steamers, toasters, coffee pots, refrigerators, and freezers.
• Oversee the Dishwasher and staff to ensure the proper handling of all chinaware to minimize potential damage.
• Familiarize yourself with residents of the community.
• Ensure complete cleaning after each meal service.
• Participate in resident orientations by explaining amenities, routines, and expectations of the community and your department.
• Observe residents’ ability to perform daily ADLs and social skills, communicate potential difficulties or opportunities to the appropriate team member.
• When called upon, participate in care planning and other meetings, formal and informal.
• Encourage and motivate residents in all areas, providing assistance when necessary.
• Plan daily schedule to maximize interactions with residents.
• Participate in all training offered by employer.
• Perform other duties as assigned.

Requirements

• Be at least eighteen (18) years of age.
• Be in good health, and physically and mentally capable of performing assigned tasks. Good physical health shall be verified by a health screening performed by a physician not more than six (6) months prior to or seven (7) days after employment.
• Demonstrates freedom from pulmonary tuberculosis within seven (7) days of employment and annually thereafter.
• Has a current Adult First Aid card upon hire and maintains current status throughout employment.
• At least three (3) years of total experience in senior housing or a related field is preferred.
• Has demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision.
• Proficient written and oral communication skills with other members of management, professional, and support staff are also required.
• Completion of formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience.
• Computer literacy sufficient to create, modify and print word processing and spreadsheet documents using Microsoft Word and Microsoft Excel.Able to send, receive, and forward e-mail.

Physical Requirements

While performing the duties of this job, the employee is regularly required to communicate in person and through written correspondence and navigate visually. This position is very active and requires standing, walking, bending, kneeling, and stooping all day. This position also requires employee to be able to retrieve items from storage, including overhead bins or cabinets. The employee must frequently lift and/or move items up to and over 50 pounds and must be able to assist residents with sitting, standing, and walking, as well as assisting persons after a fall. The job functions are primarily indoors, but employee may be required to work outside for events, transportation, or assisting residents to and from vehicles.