About

• Description
• Essential Functions
• Assists the Culinary Manager with planning, developing, organizing, implementing, evaluating, supervising, and directing 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.
• 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.
• 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.
• Provides training to Culinary Department employees in all aspects of their job.
• 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.
• 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.
• 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 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.

• Requirements
• 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

• Certified Dietary Manager (CDM),
• Certified Food Protection Professional (CFPP) with the Dietary Manager’s Association
• Dietetic Technician, Registered, with the Commission on Dietetic Registration of the American Dietetic Association; or,
• Certification with the American Culinary Federation
• 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.