Director of Culinary Services

  • Waterford | Dining Services
  • Minneapolis, MN, USA
  • Jan 15, 2020
Full time Other

Job Description

Provides full-scope, hands on management of the Community Culinary Services program. Responsible for maintaining a superior level of quality service and cleanliness at all times. Position will successfully manage in a cost structure environment to meet budgetary goals in area of Culinary Services budget and labor guidelines.?Essential Job Functions??????? Develop and implement a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all customers.??????? Develop, monitor and maintain effective staffing and retention plans.??????? Provide leadership, training and development for staff.??????? Research, plan, develop, produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure.??????? Meet or exceed established budgetary, financial guidelines.??????? Maintain appropriate records and participates in the research, preparation and writing of the department budget.??????? Exemplify at all times Community standards of cleanliness, sanitation, and operational organization.??????? Responsible for hands-on, direct cooking as necessary.??????? Exhibit cooking standards of speed, accuracy, and efficiency.??????? Ensure professional, trained, properly uniformed, and talented staff.??????? Responsible for adhering to food quality, appearance, and presentation standards at all times.??????? Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.??????? Adhere to all equipment and maintenance guidelines.??????? Engage on approved purveyor/vendors through established accounts.??????? Promote the Mission, Vision and Values of Transforming Age in all areas of responsibility.?Required Skills/Knowledge/Abilities:??????? The ability to speak, read and comprehend the English language??????? Menu planning, food preparation and production.??????? Able to stay current in health and nutrition trends and diets offered per Policy and Procedure.??????? Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.??????? Knowledge of management, marketing, finance and accounting.??????? Able to meet budgets and control costs.??????? Capable of administering employee incentive, retention and training programs??????? Proficiency with Microsoft Office Suite products??????? Strong communication skills (oral and written)??????? Demonstrated leadership and interpersonal skills??????? Demonstrated conflict resolution skills??????? Demonstrated business competence (management, marketing, finance and accounting)??????? Exemplify creative, exciting food, menu planning production and skills??????? Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license?Education/Equivalent Experience Required:??????? High school diploma or the equivalent education, training and experience. Culinary degree preferred.??????? Minimum of five years? experience as executive chef, chef in hotel, restaurant, club, or other similar employment.??????? Minimum of three years? experience of administration and management of food service systems. Senior living community experience preferred.?Special Requirements (if applicable):??????? Doctor?s statement verifying free from communicable disease?Other Information:?1.?????? List tools, equipment, machines used on the job:??????? Personal computer??????? General office equipment: printer, copier, scanner, fax machine, telephone??????? Assorted major and minor kitchen equipment.?2.?????? Physical activities of the position:??????? Lifts and carries up to 50 lbs. occasionally??????? Pushes and pulls up to 50 lbs. occasionally??????? Climbs, reaches, bends and twists occasionally??????? Talks and listens occasionally??????? Sits 2-6 hours per day; stands and walks 6-2 hours per day (combined) - 8 hour day??????? Employee handles food frequently?3.?????? Physical requirements of the job:??????? Medium work - exerts up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects.?4.?????? Visual acuity requirements, including color, depth perception and field of visions:??????? Clerical/Administrative including the work of people who do analysis of data, work at a computer terminal, read.??????? Ability to perform job requirements, maintain a safe work environment, ability to read and communicate effectively.?5.?????? Environmental factors:??????? The worker is subject to both environmental conditions; activities occur inside and outside.??????? The worker is subject to extreme heat, hazards and other environmental conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases, or poor ventilation (oven cleaners).JB.0.00.LN