Otterbein Senior Lifestyle Choices

Chef/Director of Culinary Services

Job ID
2017-3389
Category
Food Services
US-OH-Cridersville

Overview

The Director of Culinary Services is responsible for the overall operations of the Culinary Services department, assuring quality nutritional services and meals to the residents of the Skilled Nursing, Assisting Living and Independent Living areas of our 5-Star Community, where they are served meals in a fine dining restaurant-style setting.  The ideal candidate will demonstrate strong competencies in organizational and budget management, documentation and community relations.  As a member of Otterbein Cridersville's leadership team, the Director of Culinary Services will work with other leadership team members to provide a safe and enjoyable living and working environment for our residents and partners, and be committed to advancing health and wellness to the individuals we serve.

 

 

culinary 2

Responsibilities

  • Plans, organizes and implements Culinary Services for all levels of care as a working supervisor
  • Prepares menus that feature balanced meals and appetizing foods
  • Helps in developing and maintaining policies and procedures in providing Culinary Services
  • Coordinates the ordering and purchasing of food and supplies, and organizes systematic and safe storage
  • Evaluates residents for nutritional risk and implements programs for those at higher risk
  • Assists in hiring, orienting, instructing and evaluating Culinary Services partners (employees)
  • Schedules adequate Culinary Services partners to accomplish preparation, serving and cleaning of the kitchen and serving areas
  • Develops and implements HAACP procedures to maintain food safety in all areas of production
  • Maintains adequate records
  • Works within the Culinary Services budget and monitors expenses

Qualifications

Ideal candidates will have the following qualifications:

  • Knowledge of health care food service regulations
  • Superior supervisory and customer service skills
  • Ability to cook for a large number of individuals
  • Enjoy working with the senior population
  • Be able to pass a physical, background check and drug test. 

 

Education:  Two year degree as a Dietary Manager or equivalent

 

Licensure/Certification:  Dietary Manager Certification; ServSafe Certified

 

Experience:  Minimum of three years management experience in dining, catering, restaurant and/or cooking field, preferably in the health care environment and/or restaurant setting.  Experience with budget control and stock management. 

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