CULINARY DIRECTOR

GENERAL SUMMARY: 

The Culinary Director is responsible for meal planning, compliance, operations, inventory, budget, as well as hiring, training and overseeing staff. This position ensures dietary needs are met for residents; reports directly to the Executive Director and is a full-time exempt position.

ESSENTIAL JOB FUNCTIONS:

• Ensures timely daily food service for Memory Care and Assisted Living residents.
• Creates and manages monthly menus for community and off-site events; participates in community programming, marketing and events.
• Oversees food preparation services for sister properties as needed.
• Provides back-up coverage for Cooks, Prep Cooks and Culinary Assistants.
• Follows all food service requirements, policies, procedures, rules and regulations.
• Hires, trains, coaches, schedules and manages kitchen and dining staff.
• Conducts employee reviews to promote job satisfaction, growth and learning opportunities.
• Ensures staff coverage for meals, snack times, and special activities throughout day.
• Responsible for quality, nutritious meals to be properly plated/served at correct temperatures.
• Creates specialized meal programs that meet senior nutrition needs and dietary restrictions.
• Provides a variety of quality food with respect to cultural and religious backgrounds.
• Monitors resident feedback and adjusts menus to match resident preferences.
• Maintains current records/department logs; ensures they are ready for inspection at all times.
• Receives regular consultation and keeps a written record of the visits.
• Manages food purchasing, inventory and financial forecasting.
• Maintains budget and cost controls; manages staff to minimize overtime and maximize efficiency.
• Maintains inventory and supplies of culinary and nonperishables.
• Posts menus in centralized location for residents to view.
• Ensures main and ancillary kitchens, dining areas are clean, sanitary, and inspection ready.
• Maintains health, sanitation, and quality assurance standards.
• Ensures equipment is well maintained, ready for use.
• Maintains confidentiality per residents and families; participates in staff meetings and training programs.

QUALIFICATIONS:

• Bachelor’s degree in Culinary Arts/Science, Business/Hospitality Management, preferred.
• Formal Culinary training with five years’ experience in senior living preferred.
• Food Service Management Certificate & Accredited Food Safety Certificate required.
• Five years kitchen management experience overseeing kitchen staff, scheduling and inventory.  
• Experience in catering for large group events preferred.
• Effective verbal/written English communication skills; bi/multilingual is a plus!
• Ability to work evenings or weekends as needed.
• Certified in first aid, or able to complete certification training.
• Basic knowledge computer skills; email, word processing, and Excel spreadsheets.

Salary : $90,000 - $95,000