Culinary Director

: The Culinary Director is directly responsible for establishing and maintaining all standards of quality, conduct, customer service, and productivity within the Food Services Department. The Culinary Director maintains appropriate levels of staffing and food/supplies inventories and works within established budget guidelines. Promotes a thorough and continuous understanding among all employees of the importance of the Food Services Department to the quality of life for residents and prospective residents. Innovate, plan, promote, and supervise a food service program that meets or exceeds the minimum of standards of quality and productivity as well as specialized diets for residents with specific needs. Recruit, hire, train, discipline and supervise a full complement of staff. Establish, document, direct and assist in general kitchen and dining room sanitation procedures, preparing schedules for all shifts for all kitchen and dining room staff and post in their work areas. Comply with any and all state, local or federal rules, regulations and licensing requirements related to health, safety (OSHA), and general operation of the Food Services Department. Other duties as assigned EXPERIENCE/EDUCATION: High school graduation or equivalent Supervisory work experience in food service, or equivalent, of four years or more Training and experience has been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety, and management Must be a Chef KNOWLEDGE, SKILLS & ABILITIES: Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions Compassion for elderly Self-motivation