Culinary Services Director

Midwest Health; Kansas; On-site; USD 70,000 - 110,000; Full time

Job summary

Midwest Health in the United States is seeking a Culinary Services Director to oversee all dining operations, including restaurant-style dining, pub, coffee shop, and events. You will manage daily food production, kitchen and dining staff, and scheduling for both FOH and BOH, while maintaining safety, quality, and resident satisfaction.

You will lead recruitment and training, plan menus and seasonal features, and ensure compliance with health, safety, and corporate policies.

Qualifications

• Bachelor's degree from a four-year college or university, or 5–6 years related experience and training, or equivalent.
• Post-secondary training with Certificate of Completion from accredited culinary program, preferred.
• Ability to work beyond normal hours including weekends and holidays.
• Proficient in Microsoft Word and Excel.

Responsibilities

• Oversee all FOH and BOH dining operations and staffing.
• Lead daily food production, kitchen and service staff scheduling.
• Plan menus and special events; ensure quality, safety, and sanitation standards.
• Coach and lead dietary staff to maintain high service levels.
• Ensure proper inventory control, food delivery, storage, and rotation.
• Recruit, interview, and train staff; enforce policies and procedures.
• Maintain compliance with state and federal regulations including safety.

Skills

Leadership

Staffing

Scheduling

Training

Food safety

Communication

Food service operations

Education

Bachelor's degree

Culinary certificate

Experience in culinary operations

Tools

Microsoft Word

Excel

Job description

The Culinary Services Director oversees all FOH and BOH dining operations; including, but not limited to, the restaurant-style dining program, ancillary pub and coffee shop, specialty, and catered events. The Culinary Services Director oversees daily food production, kitchen staff and service staff, staffing, and scheduling both FOH and BOH operations.

The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive, and you will be required to perform other duties/responsibilities as assigned by an authorized supervisor.

• Operates main kitchen, dining rooms, pub, and ancillary services within established health, safety and sanitation guidelines put forth by the local Health Department, Fire Safety and Federal guidelines.

• Ensures daily preparation of food meets criteria for quality, taste, texture, and presentation.

• Coaches and provides leadership to all the dietary staff to maintain food and beverage service at the highest levels and sustain a professional workforce.

• Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen, dining room, pub and ancillary outlets that may include coffee bar and outdoor cooking spaces.

• Ensures proper food and beverage pars and inventories are established and maintained for effective dining operations.

• Responsible for staffing and scheduling both FOH and BOH ensuring proper shift coverage and training.

• Responsive to resident feedback on seasonal menu and daily features.

• Address any internal or external resident or family concerns pertaining to food operations.

• Ensures all food and beverage is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing waste, and maximizing quality.

• Comply with the Community’s personnel, safety, and corporate policies and procedures.

• Treat residents, family members, visitors, and team members with respect and dignity.

• Maintain the confidentiality of all resident and family information.

• Plans and executes special events throughout the facility including Sunday Brunch, Holiday themed meals, Mother’s Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months.

• Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety standards.

• Creation and implementation of menus.

• Outlines and supports safe work practices and provides a safe working environment.

• With cooperation of corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations.

• Recruits, interviews, and trains all staff members.

• Holds all staff accountable to established policies and procedures.

• Responsible for compliance with all State and Federal regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.

Essential Job/Physical Requirements

The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community.

• Regular worksite attendance.

• Must have a bachelor’s degree from a four-year college or university; or 5 or 6 years related experience and training; or equivalent combination of education and training.

• Post-secondary training with Certificate of Completion from accredited culinary program, preferred.

• Must be able to work beyond normal working hours and on weekends and holidays when necessary.

• Must be proficient in common computer programs including Microsoft Word and Excel.

• If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company’s Motor Vehicles policy.

• Must be able to read, write, speak, and understand the English language.

• Must be able to assist in the evacuation of residents during emergency situations.

• Must be able to perform the essential position functions of the job with, or without reasonable accommodation.

• Must be able to meet the general health requirements set forth by State regulations and Company policy which may include medical and physical examinations.

• Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull, move, and/or carry such a weight a minimum distance of 4 feet.

• Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed for your position.

• Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Community.

• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.