POSITION DESCRIPTION
Position Title: Culinary Manager
Position Summary:
The Culinary Manager is responsible for planning, organizing, developing, and directing the overall operation of the Culinary Department in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and as directed by the facility’s Chief Executive Officer. Must work in collaboration with the designated Registered Dietitian to ensure that qualify food service and nutritional care is provided to the facility residents.
Note: All employees of Cascadia Healthcare are required to submit and be cleared to work in the facility per each state’s specific background check requirements prior to contact with patients/residents.
Qualifications
Education:
High school diploma or equivalent required.
Degree in dietetic technology, dietetics, culinary arts, or foodservice management preferred.
Licenses/Certification:
Food Handlers permit if required per state regulations.
ServSafe Food Safety Certification required.
One or more of the following required: o Certified Dietary Manager (CDM), o Certified Food Protection Professional (CFPP) with the Dietary Manager’s Association o Dietetic Technician, Registered, with the Commission on Dietetic Registration of the
American Dietetic Association; or, o Certification with the American Culinary Federation
POSITION DESCRIPTION
Valid driver’s license
Experience:
Two years’ experience in large quantity food preparation required.
One year of experience in a supervisory role required.
Six months experience in a long-term care environment preferred.
One year of experience with therapeutic diet preparation preferred.
Essential Functions
Plans, develops, organizes, implements, evaluates, supervises, and directs the Culinary Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations.
Routinely inspects and completes evaluations of the status of the Culinary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement.
Participates in the facility’s performance improvement programs. Serves on various committees as required by company standards, regulations, and/or appointment by the facility’s Chief Executive
Officer.
Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure.
Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate. Works with the Registered Dietitian and other facility departments to develop survey plan of correction, as needed.
Maintains good communications and working relationships with all departments in the facility.
Communicates issues, concerns, and opportunities for improvement to the Chief Executive Officer routinely.
Reports all hazardous conditions/equipment to the Chief Executive Officer immediately.
Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets.
Maintains current records that reflect departmental expenditures.
Communicates to the Chief Executive Officer departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents.
Assumes responsibility for recruiting, selecting, and training competent department employees.
Prepares work schedules and maintains adequate staffing based on the facility’s census.
Provides training to Culinary Department employees in all aspects of their job.
Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding the Culinary
Department.
Evaluates employee performance and develops education and training plans to improve the employees’ skills and knowledge as needed. Manages wage and salary adjustments, hiring, termination, transfers, etc.
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POSITION DESCRIPTION
Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, standards of practice, and regulations.
Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu.
Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu.
Organizes food preparation and service and supervises employees to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance.
Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards.
Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician’s order and/or as part of their nutritional plan of care.
Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary.
Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals.
Ensures that new residents are visited upon admission to obtain a diet history and food preferences and maintains a record of diet orders and food preferences.
Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status.
Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness.
Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the Chief Executive Officer.
Uses independent judgment and discretion on behalf of the organization in the performance of these duties.
Demonstrates thorough knowledge of all culinary and hospitality jobs.
Other Functions
Works cooperatively as a team member with co-workers in all departments of the facility.
Performs job duties safely as specified in the physical, sensory, and mental requirements.
Stays abreast of federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed.
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed.
Conducts job responsibilities in accordance with the standards set out in the Company’s Code of Business
Conduct, its policies and procedures, applicable federal and state laws, and applicable professional standards.
Performs other duties as assigned.
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POSITION DESCRIPTION
Knowledge/Skills/Abilities
Knowledge of safe food preparation and handling techniques.
Knowledge of basic nutrition and food.
Skilled in quantity food production.
Skilled in directing and motivating the workforce.
Ability to read and write at a level appropriate for the job.
Ability to communicate effectively with residents and their family members, and at all levels of the organization.
Ability to be accurate, concise, and detail-oriented.
Ability to read, speak, understand, and communicate effectively in English through verbal and written means.
Core Values & Behaviors that Improve Lives
Demonstrates a culture of service and a commitment to doing “good” by improving lives.
Regularly exhibits behaviors that support the values of the company – Family, Ownership, Responsibility,
Celebration, and Experience.
Work ethic reflects a passion for exceeding patient/resident expectations.
Solicits patient/resident feedback to understand their needs and the needs of the community.
Advocates for raising the bar of patient/resident care within the facility and influences others to take actions that increase the quality of person-centered care.
Displays responsibility by taking ownership of quality care. Shows dedication to enriching the lives of our patients/residents through empathy and compassion.
Exhibits a commitment to results by looking for and recommending/implementing process for performance improvements.
Demonstrates commitment to interpersonal excellence through professional greetings, proper telephone and email/social media etiquette, common courtesy, a professional attitude and appearance.
Enriches the facility culture by participating in company hosted and endorsed celebrations and events.
Recognizes the benefits of team collaboration. Shows respect for fellow employees by working together to get the job done.
Effectively addresses patient/resident and family member concerns and resolves conflict in a manner that is consistent with our culture.
Complies with company policies, as well as governing state and federal laws and regulations. Seeks clarification of leaders when there are questions of policy or governing law.
Protects patient/resident privacy and dignity.
Maintains positivity while interacting with co-workers, patients/residents and guests at the facility.
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POSITION DESCRIPTION
Leadership Competencies
Quality Assessment/Performance Improvement: Advocates for extraordinary patient/resident care every day. Participates in an ongoing and comprehensive cross department effort to monitor quality and trend outcomes. Utilizes evidence based data to measure against industry baselines and facility benchmarks. Becomes proficient in root-cause analysis to drive systemic action for excellence.
Safety: Creates and fosters a culture of safety at the facility – for patients/residents and employees.
Development: Assesses and recognizes personal strengths and weaknesses. Promotes continual learning and development – through self-development and development of employees.
Communication: Communicates verbally and in writing in a clear, concise, organized, and convincing manner for the intended audience. Shares relevant department and/or facility information in a timely manner.
Customer Service: Understands that our patients/residents are our customers; regularly anticipates the needs of the patients/residents and demonstrates high-quality service with a commitment to continuous improvement.
Resilience: Deals effectively with pressure; remains optimistic and persistent, even under adversity.
Recovers quickly from setbacks.
Decisiveness: Makes well-informed, effective, and timely data-driven decisions, even when solutions produce unpleasant consequences; anticipates the impact and implications of decisions.
Team Building: Inspires and fosters team commitment, ownership thinking, pride, and trust. Facilitates cooperation and motivates team members to accomplish department and facility goals.
Subject Matter Expertise: Serves as a subject matter expert; understands and appropriately applies principles, procedures, requirements, regulations, and policies related to area(s) of responsibility.
Workforce Management (when assigned): Builds and manages a workforce based on organizational goals, budget considerations, and staffing needs. Ensures employees are appropriately recruited, selected, trained, appraised, and rewarded; takes action to address performance growth opportunities and short comings.
Technology Management: Keeps up-to-date on technological developments. Makes effective use of facility technology to achieve results. Ensures access to, and security of, technology systems.
Financial Management: Understands and follows the organization’s financial processes. Makes financial decisions with an owner’s mindset. Monitors expenditures and uses cost-benefit thinking to set priorities.
Creativity / Innovation: Develops new insights into situations; questions the status quo; encourages new ideas and innovations; evaluates and proposes new or cutting edge programs/processes.
Partnering: Develops internal and/or external networks and builds alliances; collaborates across boundaries to build strategic relationships and achieve common goals
Job Type: Full-time
Benefits:
- 401(k)
- Health insurance
- Paid time off
- Paid training
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Ability to commute/relocate:
- Moscow, ID 83843: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Hospitality: 1 year (Required)
- Culinary experience: 1 year (Required)
- Food production: 1 year (Required)
- Food preparation: 1 year (Required)
License/Certification:
- Food Handler Certification (Preferred)
Work Location: In person
