Culinary Director

The Culinary Director at Montage Ridge ensures quality nutritional services are provided on a daily basis and are delivered in a clean, safe, and sanitary manner. Provides direction and oversight to the Culinary Department. Complies with federal, state, and local standards for community operation. Incorporates the Generation’s Mission, Vision, and Values into their daily work and interactions with others.Scope Of Job TasksSupervise and assist in the preparation of all products and meals Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.Ensures that all residents’ nutritional needs are being metCoordinates services and activities with other departmentsPlans and executes catering needs and special eventsListens and responds to the needs of residents and staff members.Resolves food complaints in a timely and appropriatelyOperate the department following the approved budgetEnsures that necessary equipment and supplies are maintained and operable to perform necessary duties and servicesEnsures that menus are maintained and filled following established policies and procedures.Collaborates with clinical staff to ensure that appropriate nutritional care for every resident is developed and carried outMaintains an ongoing quality assurance process/program by routinely auditing the full culinary cycle to improve quality, customer service, and operational efficiency.Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe mannerReviews, develops and implements a plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.Works with others on the development, implementation, and maintenance of emergency disaster programsRecruits, hires, trains, develop, and performance manages all culinary employeesMaintain department records and perform administrative functionsOther duties as assignedEducationJOB SPECIFICATION:A high school diploma or GED is requiredExperiencePrevious Culinary Management experience in senior living is highly desiredPrevious supervisory/management experience requiredQualificationsCurrent Food Handler’s PermitCertification in CPR and First AidSufficient computer skills including proficiency in Microsoft Office, Outlook, and /or Internet to perform required dutiesAbility to read, write, speak, and understand the English languagePhysical DemandsWorkday - 8 hoursStands - often, up to 8 hoursSits - occasionalWalks - often, short distancesBends - oftenStairs - occasional, but not requiredClimbs - seldomKneels - seldomLifts - occasional, up to 50lbsRepetitive hand/foot - occasionalSupervisionThis position has management responsibility for all Culinary employees.Working ConditionsMay be exposed to hot, humid, sometimes dangerous conditions such as fire, chemicals, hot water, hot equipment, knives, etc. May be exposed to slippery floors and strong odorsMay be subject to hostile and emotionally upset residents, family members, etc.Required to work evenings, weekends, and holidays as scheduledTo perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.