Position / Title: Director of Culinary Services
The Director of Culinary Services reports to the Chief Administrative officer and is responsible for compliance with current applicable federal, state, and local standards, guidelines, and established policies and procedures to enhance the quality of life of our residents by providing quality nutritional services on a daily basis and assuring that the dietary department is maintained in a clean, safe, and sanitary manner.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Supervision of Dietary Staff in fulfillment of department programs and activities within budget, with high quality and on schedule.
- Supervise dietary staff with direct responsibilities for interviewing, selection, training, motivating, wage and salary recommendations, and performance appraisals.
- Review dietary department punch detail reports on a daily basis. Promptly research and submit missed punch forms, PTO requests, etc. as needed to correct daily punches. Sign all punch detail reports, missed punch forms, and PTO requests to authorize payment.
- Enhance company posture on EEO/ADA by making a good faith effort to recruit, select, develop, and retain protected class employees.
- Assure all dietary staff attends required training in hazardous communications and safety.
- Determine appropriate staffing levels and approve PTO requests for all direct reports.
- Orient and train staff in proper work practices upon hire.
- Conduct and evaluate retraining and refresher training for all dietary staff, as needed.
- Monitor department staff to assure that they are following established safety and infection control policies and procedures.
- Ensure department staff actively participates in fire, safety and disaster preparedness drills.
- Maintain safe working conditions and practices throughout the department.
- Ensure that charted dietary progress notes are informative and descriptive of the services provided and of the resident’s response to the service.
- Assist in planning regular and special diet menus as prescribed by the attending physician.
- Develop and maintain a file of tested standard recipes.
- Requisition all dietary supplies, equipment, and food and ensure adequate inventory levels to provide quality nutritional services on a daily basis.Develop and implement Action Plans to meet the goals of the Dietary Department.
- Assure that meals are prepared and delivered on time and in acceptable quantity and quality.
- Provide necessary staff development and training to Dietary Aides and Cooks to ensure meals are prepared and served in accordance with established policies and procedures.
- Ensure that Dietary Department work areas are maintained in a clean and sanitary manner.
- Monitor Dietary Department staff to assure that they are following established safety and sanitary regulations and procedures in the use of equipment and supplies.
- Perform regular inspections of the dietary services are for sanitation, order, safety and proper performance of assigned duties. Serve menu items and prepare for daily operations.
- Assure presentation of all meals according to established departmental policies and procedures.
- Provide service to residents, visitors and staff in a friendly and efficient manner.
- Assure meals are serviced on a timely basis.
- Assure food is served in proper pre-determined portion sizes.
- Assure food is served at the correct serving temperature and quality. Develop and implement Action Plans to meet the goals of the Housekeeping Department.
- Monitor department staff to ensure they are following established safety and infection control policies and procedures.
- Monitor dietary staff’s adherence to Employee Handbook policies and procedures. Provide appropriate counseling and discipline as needed.
- Ensure department staff actively participants in fire, safety and disaster preparedness drills.
- Maintain safe working conditions and practices throughout the department, and ensure that department staff follows established safety regulations in the use of equipment and supplies.
- Process diet changes and new diets as received from nursing services.
- Maintain a written record of resident’s complaints and/or grievances that indicate the action taken to resolve the complaint and the current status of the complaint.Develop dietary care plans and assessments.
- Assist in developing preliminary and comprehensive assessments of the dietary needs of each resident.
- Assist in developing a written dietary plan of care that identifies the dietary problems/needs of the resident and the goals to be accomplished for each dietary problem/need identified.
- Ensure that all dietary personnel are aware of the care plan and that care plans are used in planning daily dietary services for the resident.
- Review and revise care plans and assessments as necessary.
Assist in preparing an annual operating budget for approval by the Chief Administrative Officer and allocate department resources to carry out department objectives within established budget.
- Assist in preparing and planning the Dietary Department’s budget for food, equipment, supplies and labor.
- Review and interpret monthly department financial statements and take appropriate corrective action in response to variances and trends in order to conform to the approved budget.
- Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted as necessary.
DEGREE OF SUPERVISION:
The Director of Culinary Services reports to and receives general direction from the Chief Administrative Officer.
- Must possess, as a minimum, a high school diploma or equivalent.
- Possess a Certified Dietary Manager Certification or ability to obtain same within 4 months of employment.
- Minimum of 2 years previous supervisory experience.
- Must have training or previous experience in cost control, food management and dietary therapy.
- Must possess the ability to deal tactfully with personnel, residents, and family members.
- Must be knowledgeable of dietary practices and procedures as well as laws, regulations, and guidelines governing dietary functions in a long-term care facility.
- Must be able to use the tools and equipment required in a safe and efficient manner.
- Must be able to prepare palatable foods that are appetizing in appearance.
- Must have knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling.
PHYSICAL AND MENTAL DEMANDS:
- Must be able to push, pull, move and/or lift a minimum of 30 pounds to a height of 2.5 feet and able to push, pull, move and/or carry such weight a minimum distance of 50 feet.
- Must be able to stand, bend, lift and move intermittently throughout the work day in the dietary services area and throughout the facility.
- Must be able to work outside of normal work hours including nights, holidays, and weekends as needed to meet facility and position demands.
- Must be free of diseases that may be transmitted in the performance of job responsibilities during the stage of communicability.
- Must be able to relate to and work with ill, disabled, elderly, emotionally upset and at times hostile people within the facility.
Works in well-lit / ventilated area. Works beyond normal duty hours, on weekends and holidays when necessary. Is subject to falls, burns from equipment, odors, etc. throughout the work day. Is subject to sudden temperature changes. Is exposed to heat/cold temperatures in kitchen/storage areas. Interacts with residents, family members, and staff under all conditions and circumstances. May be exposed to infectious waste, diseases, and conditions including but not limited to exposure to hepatitis B viruses.