Culinary Director

Fields Senior Living; Arlington (WA); On-site; USD 55,000 - 75,000; Full time

Job summary

Fields Senior Living seeks an experienced Kitchen Supervisor to oversee daily meal production, menu planning, and pantry operations for residents with varied diets. You will manage staff schedules, train team members, monitor quality and safety, and ensure adherence to health codes.

Responsibilities include budget control, inventory, vendor coordination, and communicating dietary needs with care staff to deliver compassionate dining experiences for residents.

Qualifications

• Must demonstrate leadership, tact and adaptability to change.
• Strong organizational skills with ability to prioritize and meet deadlines.
• Detail- and team-oriented with ability to work across shifts.
• Excellent verbal and written communication in standard English.

Responsibilities

• Sanitize, clean and organize kitchen and dining spaces at all times.
• Create and maintain staff schedules and assign duties.
• Plan menus for all meals and diets, including daily menu and specials.
• Manage inventory and ordering within monthly budget from approved vendors.
• Control culinary budget for the fiscal year.
• Check deliveries and proper storage of items.
• Train and supervise kitchen staff across shifts; coach as needed.
• Communicate resident dietary restrictions to the team per state guidelines.
• Attend department meetings and contribute to policies and procedures.
• Ensure safety, health codes and ergonomic storage practices.

Skills

Leadership

Organizational skills

Communication

Team training

Budget management

Education

Education in nutrition and cooking

Job description

Essential Functions and Responsibilities:

• Ensure kitchen and dining room space is sanitized, clean and in an organized manner at all times.
• Create and maintain employees working schedules and scheduled duties when working.
• Responsible for production of menus for all meals and diets, which includes a regular all-day menu as well as specials.
• Responsible for inventory and ordering of supplies which includes food, equipment, smallware’s, and any other kitchen items. This should be approved supplies from approved vendors and be within out monthly budget.
• Manage and control culinary budget as set for the fiscal year.
• Responsible for checking in deliveries of products and proper storage of delivered items.
• Ensure items are stored appropriately following health code as well as ergonomically accessible.
• Maintain sufficient staff levels, train new team members, supervise a combination of all shifts and evaluate performance. Always coaching in the moment, as well as following our employee evaluation process.
• Keep in open communication to the Executive Director about problems or concerns when it comes to HR matters, resident satisfaction issues or inventory issues.
• Attend department head meetings
• Help with development of department policies and procedures
• Ensure resident dietary restrictions/orders and documented and appropriately communicated and trained to for all team members. This should follow state guidelines.
• Promote good communication between departments by communicating specials and resident events using verbal and written communication.
• Maintain good customer service with vendors and communicate on a regular basis, as needed
• Relate to residents in a courteous, empathetic, and cooperative manner.
• Ability to execute and educate team members of our Connections program in memory care as it relates to culinary.
• All other duties as assigned.

Additional Functions:

• Must possess qualities of leadership, tact, and adaptability to change. Must be neat in appearance, pleasant personality, be congenial to fellow team members, residents, families and the public in general. Must be capable of using own judgement and initiative in daily duties.
• Must have strong organizational skills, as well as the ability to prioritize and meetdeadlines.
• Mustbedetailandteam-workoriented.
• Must attend required in-services/ workshops to further education of skills andcommunityrequirements.

Qualifications:

• MustbeDrugfreeandsubmittoUrinaryAnalysisDrugscreeninguponhireandroutinely.
• Must be able to pass Criminal Background Check, Health Screening including TB test.
• Must be eighteen (18) years old.
• Have be skilled at quality cooking, able to instruct team members of how to prepare a variety of dishes.
• Must possess education in nutrition and cooking.
• Maintain current Food Handlers Card, CPR and First Aid Certification.
• A passion for helping seniors, especially those living with Dementia and Alzheimer’s Disease.
• Ability to communicate clearly and effectively, verbally and in writing in standard English.
• Able to work all shifts to ensure staffing coverage when needed.
• The employee shall be responsible for maintaining the integrity of Fields Senior Living.

Physical Demands and Requirements:

• Maintain ability to lift 50 pounds; to stand or walk throughout the vast majority of the workday; and to frequently push, pull, bend, twist and reach.
• Mustbewillingtobeactiveandonfeetduringentireworkshift.
• Involves light to heavy physical activity performing non-strenuous and strenuous activities.
• Must have sufficient manual dexterity to work with the fingers and to reach/hand items