Culinary Director

Join a team where your growth, success, and impact are at the heart of our mission. At PureHealth, we're not just building careers; we're nurturing lifelong journeys of professional and personal development. We're committed to taking care of our community, providing unparalleled care and making a meaningful impact like nowhere else. Be part of a team that's dedicated to making a real difference in the lives of those we serve.

Unmatched Benefits & Perks:

· Tuition Reimbursement and Professional License Renewal Reimbursement

· Free CEUs

· 401k Plan

· Rewards and Recognition via CareHeroes Program (Gift Cards for Great Performance!)

· Flexible Scheduling

· Professional Career Growth

Join our team and grow with us!

Position Summary

The Director of Culinary plans, organizes, directs and coordinates all operations of the culinary department.

Essential Duties and Responsibilities

1. Assume accountability for the organization and implementation of approved policies and procedures of the culinary department

2. Assure responsibility for the culinary department compliance to federal, state and local regulations

3. Assess and document the nutritional needs of each patient in accordance with the customer comprehensive assessment and care plan

4. Reviews all regular and therapeutic diets and menus and ensure they are served accordingly

5. Counsel customers regarding dietary likes and dislikes, appetite, food habits and therapeutic menus

6. Assess and document patients’ cultural backgrounds that may affect food consumption

7. Evaluate and make recommendations regarding the serving times of meals, sanitation, and food handling procedures

8. Evaluate and make recommendations regarding food service equipment

9. Evaluate food based on nutritional adequacy, method of preparation, taste, appearance, serving temperature and portion size

10. Order food and supplies according to established method

11. Act as a liaison between Culinary Department and customers

12. May be required to plan and conduct in-service training programs for culinary and nursing department team members

13. May be required to carry out duties of other culinary personnel, as needed

14. Evaluate and determine an adequate level of staffing for the culinary department

15. Required to attend all mandatory in-services

Competencies

 Hosts and/or participates actively in meetings; makes meaningful contributions

 Takes charge of people/events; assumes leadership in a positive way and treats all team members with fairness and respect

 Provides clear, objective and timely feedback to employees

 Creates enthusiasm for team effort; is an effective team builder; sets a model for teamwork that encourages common goals

 Uses all available and appropriate resources, including team members

 Interacts frequently with customers; takes initiative to inquire about customer needs and opinions and effectively manages concerns

 Encourages and develops customer service skills in employees

 Able to prioritize work. Sets realistic deadlines for self and others and ensures deadlines are met; delegates as needed

 Presents ideas and information in a concise, well organized manner

 Manages as if it were his/her own business, keeps up to date with best practices and new developments. Makes informed decisions within the scope of responsibility

 Sets precise, measurable goals that are realistic, challenging and compatible with company goals; demonstrates actions to meet those goals

 Is progressive in outlook; initiates new approaches and ideas; offers creative and effective solutions

 Receptive and open to new ideas; Empowers and supports employees to make decisions

 Takes responsibility for his/her own training and development; follows up and integrates training when appropriate

 Listens; concentrates on information presented; takes action

 Observes early signs of changing conditions; responds effectively

 Ensures new employees are fully trained on all aspects of the job

 Ability to understand and manage budget within scope of job role

1. Interpersonal skills necessary in order to provide effective leadership of subordinates, maintain a variety of internal and external contacts, and work cooperatively with a variety of facilities, managers, executives, and team members

2. Analytical abilities necessary in order to evaluate delivery of care systems; respond to deficiencies by identifying and implementing appropriate corrective action; develop and administer sound department policies, procedures and budgets; and organize and oversee work of subordinates

3. Skilled in directing and motivating team members

4. Ability to maintain confidentiality

5. Ability to communicate effectively with internal and external customers at all levels of the organization

6. Proficient computer and Microsoft Application skills. Must have an ability to learn new systems

7. Ability to work with a culturally diverse resident and employee population

8. Must have positive communication skills and demonstrated adequate maturity and patience

9. Proficient with the English language. Excellent communication (verbal and written), customer service and interpersonal skills

10. Must have strong organizational skills with attention to detail, as well as strong leadership skills

11. Must be able to successfully prioritize workload, demonstrate initiative, and analyze situations to make sound decisions based on available data

12. Ability to maintain a calm, professional demeanor under pressure

13. Self-directing with the ability to work with minimal direct supervision

· Certificate or Degree from a Culinary Institution

· A minimum four (4) years’ experience in a leadership role

· A minimum six (6) years’ experience in a culinary role

· ServSafe certification

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: In person