Culinary Director

POSITION SUMMARY

The culinary Director is responsible for managing the culinary service department in providing quality food and nutritional services to residents. This position provides therapeutic meal service based on RDA requirements and standards set forth for quality food provision. The Director provides supervision and leadership to all Culinary Services personnel to assure that services are provided in a consistent quality manner. Planning, organizing, controlling and directing all functions of the Culinary Services department are essential to this position.

ESSENTIAL RESPONSIBILITIES AND DUTIES

To Assess, Plan and Implement a Nutritional Therapeutic Care Plan for Each Resident Following the RAI Standard

• Collect data on each new resident and develop a nutritional assessment.
• Complete appropriate portions of MDS for the interdisciplinary team on a timely basis.
• Develop nutritional goals within a care plan for each resident.
• Attend family/resident care conferences. • Evaluate quarterly each resident’s response to their nutritional plan of care

To Plan, Organize, Control and Direct the Functions of the Culinary Services Department so that Food and Nutritional Services Meet the Nutritional and Therapeutic Needs of the Resident

• Maintains proper inventory of food and supplies.
• Processes diet changes and new diets from nursing service.
• Assists in planning and preparation of special meals for parties, banquets, etc.
• Visits residents to evaluate food service, develop a food and nutritional history, explain diet requirement, determine likes and dislikes, and document as required.
• Assures update and cleanliness of diet cards.
• Observe dining room to insure proper diets are served and approve substitutes.
• Establishes cleaning procedures for department, follows up on effectiveness and outcome of the procedure.
• Maintains a file of tested standardized recipes.
• Checks diets against physician orders to ensure accuracy of diet records and physician orders.
• Supervises cooks food preparation by random observation of certain meals.

For the Ordering, Receiving and Storage of New Equipment and Supplies

• Works with budget as directed by Administrator and Monarch Healthcare Management.
• Meets with sales representatives as needed.
• Orders supplies and equipment for Culinary Services Department.
• Maintains records of products and prices.
• Reports equipment in need of repair or replacement to Administrator as needed.

For the Staffing, Scheduling and Budgeting the Efficient Operation of Culinary Services Department

• Participates with Administrator in recruiting, selecting supervisors and terminating Culinary Services staff.
• Determine hours allowed in Culinary Services department by use of budgeted figures and census.
• Allocates proper distribution of Culinary Services personnel based on knowledge and skill.
• Completes schedule and posts prior to start of next pay period.
• Provides leadership, supervision and support to all Culinary Services staff.
• Addresses all new employees, during orientation, regarding the Culinary Services department and supervises their training period.
• Performs performance evaluations for dietary employees in a prompt, fair manner

FACILITY COMPLIANCE

• Promotes a highly positive workplace centered on strong customer service, inclusivity and ensuring staff feel welcome and supported
• Maintains departmental records; i.e., food and equipment, temperature monitor, numbers of meals served, etc.
• Attends meetings as directed to include departmental meetings, Quality Assurance meetings, etc.
• Participates in inspections and audits of department as needed to maintain safety and sanitary conditions.
• Holds Culinary Services staff meetings.
• Attends educational programs on Continuous Quality Improvement, customer satisfaction and other such programs. Further completes audits as designated
• Attends continuing education/in-services pertinent to your department and designated by the ADON.
• Maintains and applies knowledge of current policies and procedures as it relates to your job responsibilities
• Maintains current knowledge of federal and state regulations particularly those relating to Culinary Services.
• Is knowledgeable of and abides by the importance of the Residents’ Bill of Rights.
• Ability and willingness to work some evenings and weekends as directed by supervisor.

QUALIFICATIONS

Education and Experience

• Must be a graduate of or currently enrolled in an approved Culinary Services Director’s course that meets the requirements for State and Federal long term care regulations.
• Must have management and leadership qualities with a basic understanding of budgeting, food purchasing and menu planning.
• Must have strong clear communication is a must as well as a commitment to improving the knowledge and skill of Culinary services to older persons.
• Must be able to perform essential functions of the position with or without reasonable accommodation.
• Must qualify for employment, after criminal background check, per guidelines of the Minnesota Department of Human Services.

Preferred

• Experience in healthcare, skilled nursing facility or assisted living community

Required Skills and Abilities

• Ability to effectively manage multiple tasks and pivot with sudden demands of your attention
• Resilience; ability to welcome constructive feedback, course correct and not take it personally
• Personability; ability to get along with all personality types and inspire trust with residents, staff, family
• High emotional intelligence (EQ)
• Ability to actively listen, with the goal of understanding
• Ability to clearly speak and proficiently read and write in English
• Comfort in operating in ambiguous situations and with diverse populations
• Ability to thrive in an environment that is fast-paced and rapidly growing

PHYSICAL DEMANDS

The physical demands described below are representative of those that an employee in this position would encounter on the job. Reasonable accommodations may be made, when possible, to enable individuals with disabilities to perform essential functions.

Rarely = not a regular part of this job

Occasionally = less than 1/3 of a shift

Frequently = 1/3 to 2/3 of a shift

Constantly = more than 2/3 of a shift

= an essential part of the job regardless of frequency or duration

Physical Activity

Lifting Weight / Exerting Force: Frequently throughout the day will lift or exert force up to 50 lbs; Occasionally up to 100 lbs

Standing and Walking: Constatnly needed throughout the day (ability to be mobile around the facility throughout the day)

Sitting: Frequently sits throughout the day

Using Hands: Constantly uses hands throughout the day

Reaching: Frequently reaches throughout the day

Climbing and/or Balancing: Rarely needs to climb or balance

Stoop, Kneel, Crouch, Crawl: Occasionally needs to stoop, kneel, crouch or crawl

Talking: Frequently needs ability to talk throughout the day

Hearing: Constantly needs to hear and listen throughout the day

Vision

This position requires the ability to use close-, distance-, peripheral-vision, depth perception and ability to adjust focus