Gulf Coast Health Care Director of Culinary Services in Stuart, United States

SUMMARY:Plan, organize, develop, and direct the overall operation of the Culinary Department in accordance with current federal, state, local, and Center standards and as may be directed by the Administrator. Ensure that quality nutritional services are provided on a daily basis and that the Culinary Department is maintained in a clean, safe, and sanitary manner.ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Work with the Administrator and Consultants in planning all aspects of the culinary operations, including setting priorities and job assignments.

  • Monitor each shift''s activities, communicate policies, evaluate performance, provide feedback, and assist, coach, and discipline as needed.

  • Conduct regular rounds of food service delivery and test trays to monitor the delivery of culinary services, effective coordination with other resident care services, quality and appearance of the food, and morale of the staff and to ensure residents'' dietary needs are being addressed in a proactive manner.

  • Ensure that the Culinary Department is maintained in a clean, safe, and sanitary manner.

  • Coordinate culinary services with all other resident care services to assure the smooth integration of Gulf Coast Health Care''s interdisciplinary approach to quality resident care.

  • Maintain a working knowledge of and ensure compliance with all governmental regulations.

  • Maintain documentation in accordance with federal, state, and center guidelines.

  • Ensure associate relations practices are in compliance with employment laws and company policies and ensure practices that maintain high morale and staff retention to include effective communication, prompt problem resolution, positive supervisory practices, and maintaining a positive work environment.

  • Manage turnover and ensure current and future staffing through development of recruiting sources and through appropriate selection, orientation, training, and staff education.

  • Manage culinary budget to include raw food, supplies, and labor costs, as pre-established by the center.

  • Provide Administrator with requested assistance in developing the culinary services budget.

Required Skills

PHYSICAL DEMANDS AND ENVIRONMENT:

  • Frequent walking, reaching, climbing, bending, lifting, grasping, fine hand coordination, pushing, and pulling.

  • Must be capable of performing the Essential Job Functions of this position with or without reasonable accommodation.

  • Must be able to relate positively and favorably to residents, families, and outside agencies and to work cooperatively with other associates.

  • Ability to present to groups.

  • Ability to remain calm under stress.

  • Ability to communicate with local staff, remote staff, and outside agencies.

  • Must maintain proper attire and hygiene and wear a hairnet and/or beard guard, if applicable.OTHER REQUIREMENTS:

  • Understand, comply with, and promote rules regarding residents'' rights.

  • Meet the annual requirement of completing modules in Gulf Coast University (GCU).

  • Maintain an orderly, confidential, and safe work environment.

  • Develop positive relationships on behalf of the company with government regulators, families, the area health care community, and the community at large.

  • Supervise, conduct, and participate in department and center education activities and staff meetings. Maintain professional competence through participation in continuing education programs, seminars, and training programs.

  • Practice universal precautions at all times.

  • Participate in disaster and fire drills as required.

  • Adhere to all Company and departmental policies and procedures.

  • Perform other duties as assigned.

Required Experience

QUALIFICATIONS:

  • Must be a Registered/Licensed Dietitian, Certified Dietary Manager, or Chef in good standing with all applicable federal and state requirements or in training to satisfactorily complete the requirements to become a Registered Dietitian, Certified Dietary Manager, or Chef.

  • Food service management experience preferred.

  • Must be ServSafe certified or credentialed.

  • Must be at least 18 years of age.

  • Completion of secondary education or otherwise show ability to read, write, and follow oral and written directions.

  • Must be capable of maintaining regular attendance as required.

  • Must meet all local health regulations and pass post-employment exam, if required.

  • Must be able to work weekends and holidays as directed by the Administrator.

  • Must be able to perform basic computer operations.