Culinary Director - Paradigm Atlantic Management Group

Job Summary

Prepares and serves attractive, nutritious meals in accordance with state regulation and company policies and procedures to ensure that quality food service is provided at every meal.

To plan, organize and direct all phases of the Food and Dining operation which includes menu planning, food preparation and services, special catering needs, budget estimates, cost control, and administrative record keeping, analysis and appraisal of personnel requirements and safety and sanitation programs.

The department is responsible for keeping informed of advancements and changes in equipment and methods of food preparation for proper application.

General Accountabilities:

• Required to be on-call for emergency situations. Required to be present on-site at the Community during inclement weather.
• Supervises all food and dining service employees.
• Prepares and serves meals for assigned shifts including special events.
• Ensures that the preparation and delivery of all meals are in accordance with the established menu, at appropriate temperature, attractively served, and delivered on a timely basis.
• Prepares food using proper food handling and food safety techniques according to established policies and regulations. Maintains the proper temperature of food during preparation and serving.
• Ensures all leftovers are covered, labeled, dated, and stored in the proper place.
• Responsible for adhering to food service budget.
• Responsible for ordering food and supplies to ensure proper execution of the menu plan.
• Responsible for ordering appropriate non-food supplies to insure that efficient operations and optimal sanitary conditions are maintained.
• Responsible for ensuring emergency food and supplies are adequate.
• Responsible for training cooks, dishwashers, prep cooks, dining room attendants.
• Responsible for completing 90 day reviews and yearly reviews for food and dining staff.
• Responsible for recruiting, training, and scheduling employees to insure efficient operations of food and dining services for a minimum of 12 hours day. A work schedule for all food and dining employees must be posted at least 2 weeks in advance. A copy of the employee schedule must be forwarded to the Executive Director. The company does not utilize overtime to fill holes in the work schedule unless absolutely necessary. All overtime must be approved by the Executive Director prior to scheduling overtime.
• Responsible for portion control, following the menus and time schedules and plate presentation for each meal.
• Participates in receiving, storage, and verification of invoices for incoming goods and supplies as indicated by supervisor. Reports or addresses inadequate stock levels in a timely manner. Ensures that food storage areas are kept clean and well organized.
• · Ensures that the department is maintained in a safe manner according to established policies. Reports all hazardous conditions to the maintenance department and Executive Director.

Job Qualifications

• High school diploma or equivalent education
• Vocational training from a culinary school
• Experience required
• Must have experience and knowledge of meal preparation for large groups
• Requires knowledge of safe food handling techniques; Serv Safe Certified
• Requires knowledge of special diets
• Must be able to read and understand recipes and menus
• Must be able to work in a team environment
• Must work flexible shifts and handle multiple tasks at one time
• Must be able to perform math calculations in all units of measure of weights
• Must be able to communicate effectively with residents, families, staff members
• Must be able to problem solve, handle emergency situations
• Must maintain good personal hygiene and be service-oriented
• Ability to analyze data and reports and business problems and develop workable solutions and goals
• Requires the ability to interpret and implement written or oral programs, goals, policies and procedures of the Food Service Department

Skills:

• Observes all safety and security procedures
• Commits to long hours of work to complete tasks when necessary
• Demonstrates active listening techniques, gains support through effective relationships; treats others with dignity and respect and seeks feedback
• Works with the Executive Director to build relationships and strong communication with residents and families to aid in their adjustment to the community
• Develops and maintains a good working relationship and cooperative attitude with intradepartmental personnel, as well as other departments and employees within the community. Must have patience, cheerful disposition, and enthusiasm.
• Possesses the ability to deal tactfully with personnel, residents, family members, visitors, and the general public
• Possess leadership ability and willingness to work harmoniously with professional and non-personnel
• Works with Executive Director to implement changes and new programs

Skills: Machine

The following equipment is used but is not limited to: microwave, grill, oven, stove, electric slicer, mixer, dishwasher, fryer, coffee maker, toaster, and various other kitchen utensils and appliances, including knives.

Physical Demands

• Must be able to bend, stoop, lift, stir, walk and stand for extended periods throughout the work day.
• The employee is required to exert 50 to 100 pounds of force occasionally and/or 25 to 50 pounds of force frequently and/or 10 to 20 pounds of force constantly to lift/move objects.
• Able to reach, carry, and grasp objects related to duties.
• Must possess senses (taste, smell, sight and hearing) or use prosthetics that will enable these senses to function adequately to fully meet requirements of this position.
• Must be in good general health and demonstrate emotional stability. Must be able to cope with mental and emotional stress of the position which includes adherence to strict time constraints.