Culinary Director / Certified Dietary Manager
Volunteers of America - National Services

Come join our awesome team as a Full-Time Culinary Director/CDM at The Preserve. We're offering a great work environment and a flexible schedule!

The Preserve is part of Volunteers of America National Services which serves as the Housing and Healthcare affiliate of the Volunteers of America parent organization.

Responsible for the overall operation of the Dining Services Department and meeting/exceeding the Dining Services hospitality and service standards; provide quality food service meeting nutritional and individual needs of the residents as per physicians orders, resident care plans and in accordance with all State and Federal regulations. Ability to meet budgetary guidelines, forecast necessary department needs; staffing; food ordering and delivery; sanitation standards in accordance with facility policies. Train, supervise and manage all members of the Dining Services Team.

Essential Duties and Responsibilities

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

Develops and implements food services policies and procedures and job descriptions.

Manage administration of personnel functions of the Culinary Department: recruits, interviews, and hires department personnel; supervises orientation; counsels and/or disciplines Associates on infractions of established rules; terminates Associates when needed; conducts exit interviews of department personnel.

Attends education and training sessions to improve knowledge and skills as the Culinary Director (CDM).

Participates in facility meetings as required.

Directs resident nutritional needs planning program. Plans menus and menu cycles according to cultural and regional food preferences, resident dietary guidelines according to State and Federal regulations. Adjusts recipes to appropriate yield and implements substitutions of menu items as needed.

Attends and participates in resident care conferences, to include Quarterly, Annual and Initial Assessments; completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal regulations.

Contacts designated residents and/or families through routine and special visits; documents all pertinent dietary information (ie.,diet changes, eating habits and order changes).

Coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician's orders.

Maintains residents' meal tray cards and dietary profile as needed.

Observes meal service in dining area; obtain resident feedback on food quality, taste, appearance, temperature and service.

Ensures sanitation and safety standards are maintained plan and update cleaning schedules and complete follow through of all plans in place.

Supervises and assists in workflow and food handling techniques of staff throughout meal preparation and service.

Plan and Coordinate Culinary Service functions in cooperation with other departments' traditional facility celebrations, activities, or special events; develops and maintains system for food preparation.

Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget.

Oversees the inventory and the ordering food and chemical supplies for the kitchen.

Establish and maintain an accurate system for the tracking of meals served.

Negotiates and signs food service agreements with vendors and reviews annually.

Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.

Assists other departments to ensure an organized and uniform system of services to residents.

Evaluates and recommends equipment purchases according to established procedures.

Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls.

Work as liaison with Consulting Dietician in meeting all State and Federal guidelines.

Monthly operations reports.

Supervises catering.

Other duties as assigned by the Supervisor.

Supervisory Responsibilities

• Manages subordinate supervisors who supervise additional employees in the Dining Services department.
• Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience

• Bachelor's degree in culinary arts program preferred.
• Certified as Dietary Manager required.
• Minimum of two years Healthcare experience.
• Must have successfully completed food safety training.

Take pride in helping others, and join us today!

At VOANS, we celebrate sharing, encouraging and embracing diversity. Equal employment opportunities are available to all without regard to race, color, religion, sex, pregnancy, national origin, age, physical and mental disability, marital status, parental status, sexual orientation, gender identity, gender expression, genetic information, military and veteran status, and any other characteristic protected by applicable law. We believe that blending individual strengths and unique personal differences nurtures and supports our organizations' shared commitment to our mission and creates an inclusive and diverse environment where everyone feels valued and has the opportunity to do their personal best.

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