What are the responsibilities and job description for the CULINARY DIRECTOR position at Liberty Health?
Liberty Cares with Compassion….
LIBERTY SENIOR LIVING Is Currently Seeking An Experienced
CULINARY DIRECTOR
Job Summary
Background checks/drug-free workplace.
EOE.
LIBERTY SENIOR LIVING Is Currently Seeking An Experienced
CULINARY DIRECTOR
Job Summary
- Menu Management: The Culinary Director develops, reviews, and plans the menus with the Executive Chef and provides final approval. He/She works with the Administrator to ensure the menus offer, and food vendors’ supply, foods that are local, fresh, and quality ingredients.
- Procurement and Budget: The Culinary Director tracks and maintains the Culinary Department budget. He/She is responsible for the purchase of food, equipment and supplies as necessary, including interviewing and dealing with food, supply and equipment vendors. The Culinary Director recommends to the Administrator food, equipment and supply needs of the department and assists in developing and monitoring adequate and cost-effective inventory control procedures. He/She submits applicable reports of financial performance and expenditures per established schedule. The Culinary Director ensures that adequate levels of food and supplies are maintained and that equipment is available and maintained in proper working condition.
- Staffing: The Culinary Director assists in interviewing, hiring, orientating, disciplining and terminating department personnel with the assistance of the Human Resources Department. He/She per budgetary requirements prepares and posts a weekly/monthly departmental work schedule including vacations, holidays, work assignments, etc. to meet the daily needs of the residents and guests. The Culinary Director delegates authority, responsibility and accountability to other culinary personnel as deemed necessary to perform assigned duties. He/She coordinates staff to ensure that daily culinary services can be performed without interruption. The Culinary Director holds regular department staff meetings. He/She develops and participates in planning, conducting and scheduling training, orientation and in-services educational activities for department employees. He/She is responsible for completing probationary and annual employee evaluations in a timely manner.
- Customer Dining: Creates a positive dining experience for customers that promote their independence, choice and overall well-being. Encourages participation in the dining program, and meal activities. Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to supervisor.
- Miscellaneous: Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments. Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. Works to support the, “Liberty Cares” mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
- Continuous Improvement: The Culinary Director actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. He/She participates in and promotes teamwork. The Culinary Director seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement. He/She participates in continuing educational opportunities as appropriate.
- Other Duties as assigned: The Culinary Director looks for and reports any equipment that needs repair to Maintenance and/or the Administrator. He/She reviews, documents, and promptly reports to the Administrator all resident complaints concerning the Culinary Department. In the event of a fire or other emergency, he/she assists with resident evacuation. He/She may assist staff with event preparation and clean up. He/She works closely with the Administrator to plan resident events. He/She attends in-service training and other work-related meetings as required or approved. He/She carries out special projects as identified. He/She helps with any other areas of the building as needed.
- Bachelor’s degree in Business Administration, Restaurant and Hospitality Management or equivalent experience.
- 7 years of progressive food and beverage management experience
- Must have senior level experience in back and front of the house operations
- Must be detail oriented, with strong self-organization and communication skills
- Must have budgeting experience in opening and operating F&B departments.
- Must have experience in managing a diverse work force.
- ServSafe and TIPS certified preferred
- Must have working knowledge of Microsoft Excel and Word
- Must have working knowledge of Menu, Point of Sale, and Inventory Management Software
- Must be able to operate standard kitchen equipment.
- Develops and leads training and department meetings.
- Performs individual performance plans, coaching, and mentorship of team members.
- Leads management team with continuous improvement to execute best practices and discover new ones.
- Performs other duties as outlined by supervisor
Background checks/drug-free workplace.
EOE.
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