Culinary Services Director

Priority Dispatch Corp.; Elizabethtown (KY); On-site; USD 65,000 - 90,000; Full time

Job summary

Vitality is seeking a Culinary Director to lead day-to-day dining operations within our assisted living community. You will supervise the culinary team, ensure high-quality, nutritious meals for residents, and uphold safety and sanitation standards in line with state regulations.

Requirements include 2–3 years of culinary leadership in healthcare, a culinary certificate or degree, an active ServSafe certificate, and a valid driver’s license.

Qualifications

• High School Diploma or GED required.
• 2–3 years of Culinary Director experience in Assisted Living/Memory Care.
• Culinary certificate or degree preferred.
• Current ServSafe certificate required.
• Current driver’s license.
• Strong organizational and leadership abilities.

Responsibilities

• Lead day-to-day culinary service operations and supervise the kitchen and dining staff.
• Ensure resident meals meet nutritional standards and are served safely.
• Maintain compliance with federal, state, and local regulations.
• Monitor food temperatures and inventory; manage budget and costs.
• Collaborate with leadership to plan menus and special events.
• Promote resident dignity and rights in dining experiences.

Skills

Culinary leadership

Organizational skills

Communication

Multi-tasking

Customer service

Education

High School Diploma or GED

Culinary Certificate or Degree

ServSafe Certificate

Driver's license

Job description

At Vitality, our mission is to create vibrant communities where residents, families and team members can be themselves, live purposefully and experience a profound sense of belonging. Our vision is to create vibrant communities where residents thrive, families engage, and team members are proud to work. We engage experienced, vibrant leaders with a proven track record for success who can make our mission come to life. Keeping focus on our core values, we strive each day to ensure that our residents remain connected and purposeful.GENERAL PURPOSE:Leads the business through management and supervision of the day to day culinary services operations within the community. Leads others through oversight and development of the culinary team members. Leads by example through delivery of highest nutrition and food quality for a first-rate resident and guest dining experience consistent with State specific regulations while utilizing provided menu program.RESPONSIBILITIES:Maintain basic knowledge of computer software and internet platforms.Ensure compliance with all federal, state or provincial, and/or local regulations.Manage all aspects of table service ensuring resident preferences are accommodated and excellent service is provided to customers and guests.Respect dignity and confidentiality standards and promote resident rights.Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality using provided system.Ensure all dining rooms, including the private dining room are fully set at all times.Monitor food temperatures prior to serving.Cater events as requested by residents or leadership team for special meals and parties.Ensure work areas are clean and safe.Cook at least 3-4 shifts per week plus administrative tasks.Manage and maintain systems to ensure nutritious, appetizing, attractive meals are provided.Manage and control culinary budget as set for the fiscal year.Monitor and maintain proper food handling, storage, and usage of food.Monitor and maintain food quality and portion control.Ensure special dietary needs are met and resident preferences are considered.Implement and monitor systems for kitchen and dining room sanitation, temperature control, and equipment maintenance.Maintain a pleasant and relaxed atmosphere in the kitchen and dining room.Interact daily with residents to assure satisfaction with meals.Conduct monthly food committee meetings, follow up on comments and concerns, and retain record of meetings and resolutions.Maintain open communication with residents, staff, and families.Maintain state required food handler’s permit.Ensure daily or scheduled cleaning duties are completed according to assignment.Ensure proper storage of food, supplies, and chemicals.Ensure cleaners and other hazardous materials are used according to department procedure.Follow community fire safety and infection control practices.Understand “roll in” the safety and disaster plan.Must be able to assist in the evacuation of residents.Promptly report any unsafe conditions or equipment, and ensure the repair or replacement occurs in a reasonable time frame.Attend and participate in onboarding and annual training, in-services and team member meetings as requested.Complete or assist with special projects as requested by community or senior management.Adhere to all policies and procedures of the company.Perform other duties as assigned by the Executive Director.LEADERSHIP FUNCTIONS:Participate in the Leader on Duty program.Conduct community tours to prospective residents and their families.Attend various community events.Increase team member recognition and reward through performance reviews and promotion.Understand and implement all emergency plans including fire, hurricane, earthquake and other disasters.Assist in monthly training for team members and yearly evacuation plans for team members and residents.Adhere to Company Leadership Values at all times.Adhere to Company safety protocols at all times.SKILLS and QUALIFICATIONS:High School Diploma or GED.2 – 3 years as Culinary Director in Assisted Living/Memory Care and/or equivalent Healthcare Experience.Culinary Certificate or Degree preferred.Current ServSafe Certificate required.Current driver’s license.Desire to work with older adults and their families.Must possess excellent organizational skills and multi-tasking abilities.Knowledge of processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.Knowledge of management principles involved in resource allocation, human resources, leadership technique, production methods, and coordination of people and resources.Knowledge of methods for training design, instruction for individuals and groups, and the measurement of training effects.Ability to manage and counsel team dynamic, inventory, safety, cleanliness, budget and expenses.Ability to speak effectively before groups of customers or team members of the organization.Understand and display procedures for proper food safety, cooking and storage temperatures, sanitation of kitchen and equipment, and storage techniques.Project a positive and professional image at all times.Meet state or provincial health related requirements.Maintain any other certification as required by state or provincial regulations.MANAGEMENT/DECISION MAKING:Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.PHYSICAL REQUIREMENTS:Physical Demands include: Standing, Walking, Sitting, Bending, Reaching, Pushing, Pulling, Climbing Stairs, Grasping, Manual Dexterity, Stooping, Kneeling, Crouching, Vision Acuity, Color Vision, Talking, Hearing, Tasting, and Smelling.The weight determined to be appropriate for a Culinary Services Director to lift with or without reasonable accommodations is up to 50 lbs.EXPOSURE RISK CLASSIFICATION:May perform unplanned tasks involving exposure to blood, bodily fluids, or tissue which may contain AIDS, HIV, and Hepatitis A, B, and C viruses.