Position Summary: This position will oversee menu planning and food preparation in accordance with current Federal, State, and local standards, guidelines and regulations.
Essential Duties and Responsibilities: The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive.
- Design, plan, and oversee fine dining experience, including menus and presentation.
- Take weekly inventory of all dining services supplies and food. Place orders.
- Prepare food in compliance with all applicable food service rules, regulations, and guidelines. Ensure high standards of quality food production, nutrition, and portion control. Ensure sufficient quantity of food is prepared to meet requirements; food is served at proper temperature, appears attractive, and tastes appealing.
- Maintain proper sanitation and safety in food preparation areas.
- Consult with Dietitian on issues of menu planning, care planning, food preparation, therapeutic diets, etc.
- Maintains confidentiality of residents’ private health information.
- Participates in risk management and quality assurance programs for entire community.
- Promotes and participates in the education of staff, team member, resident and families.
- Make reports and recommendations to the Executive Director as necessary or required concerning the operation of the department.
- Assigns and updates staff work schedules and assignments as changes occur.
- Maintains compliance to all personnel policies, established community policies and procedures.
- Monitor, purchase, stock and maintain all department supplies within budget.
- Develop departmental budget, forecasts and staffing plan. Ensure proper utilization of financial resources.
- Work within the established budget and communicate variances to the Executive Director
- Attend in-service classes and staff meetings, as required.
- Dependable and able to meet schedule requirements (attendance and punctuality).
- Other duties as assigned by Supervisor.
Supervisory Responsibilities: The position falls under the direct supervision of the Executive Director but is expected to perform independently and exercise good judgment. The position recruits, hires, trains, supervises, directs, and reviews the work of other employees and participates in performance appraisals and disciplinary action up to and including terminations.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required.
Educational Requirements and Experience:
- Culinary degree or equivalent training required
- Certificate in food service supervision required
- Serve safe certification required
- Prefer additional certification in restaurant sanitation
- At least 5 years of progressively responsible experience in a high-volume, high-end food service environment (hotel/resort) required
Knowledge, Skills and Abilities: Ability to read and write, follow written and oral instructions, and communicate effectively in English. Ability to work with the elderly in a courteous and friendly manner, demonstrating patience and compassion. Ability to perform duties with consideration for residents’ rights at all times and demonstrate integrity and discretion in the care of residents and in handling their health information. Strong leadership, motivational, and organizational skills essential.
Technical Skills: Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, and storage; dietetics; sanitation. Solid technical and creative cooking skills. Proven ability to lead a diverse culinary team. Computer literacy/experience required. Ability to plan, organize, develop, implement, interpret, and manage programs, goals, objectives, policies, procedures, and resources necessary to provide quality services.
Physical/Sensory: On a daily basis, throughout the workday: Must be capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching and kneeling, reaching over the head, grasping with both hands, and fine manipulation. Must physically be able to lift up to 40 pounds unassisted on a regular basis. Must have normal eyesight or use corrective lenses. Must have three-dimensional vision and ability to judge distances and spatial relationships so as to see objects where and as they actually are. Must be able to recognize colors. Must be able to hear and distinguish between normal tones and be able to perceive the nature of sounds. Must be able to exchange ideas by means of the spoken word as well as engage in activities to convey detailed or spoken instructions to other workers accurately, loudly, and/or quickly. Must have normal sense of touch and smell.
Environmental Adaptability: Works in well-lighted, well ventilated building. Must be able to tolerate occasional exposure to dust, fumes, odors, water, etc., as well as some noise. When outside, must be able to tolerate exposure to weather, fluctuations in temperature (hot, cold), wet and/or humid conditions. Subject to frequent interruptions. Subject to hostile or emotionally upset individuals. Must be willing to work, when necessary, beyond normal working hours and on weekends, as well as in other positions as necessary.
