Director of Culinary Services at Summit Place

Summit Place; New York (NY); On-site; USD 42,000 - 66,000; Full time

Job summary

Paycom - ATS is seeking a Kitchen Supervisor to manage the dining services operation, ensuring quality food preparation, portioning, and serving according to recipes and menus. The role emphasizes sanitation, safety, cost control, and staff training to maintain a respectful, caring atmosphere for residents, families, visitors and associates.

The position requires a high school diploma or GED (or equivalent experience), strong leadership, and the ability to work in a team environment within a

Qualifications

• High school diploma or GED required or equivalent combination of education and experience.
• Strong leadership and team supervision abilities.
• Knowledge of food safety, sanitation, and safety procedures.

Responsibilities

• Oversees total kitchen operations and handles situations per policy.
• Ensures proper preparation, portioning, and serving of food per recipes.
• Monitors expenditures to align with budgeted amounts.
• Trains new dining services employees and maintains a dignified atmosphere.
• Keeps HIPAA and safety regulations and emergency procedures in mind.

Skills

Leadership

Food safety

Communication

Team coordination

Safety procedures

Education

High school diploma or GED

Equivalent combination of education and experience

Job description

Summary: Responsible for enhancing and improving the SRIM Management experience specifically in Artful Dining for residents, families and visitors. Demonstrates and promotes SRMMG core value of the Golden Rule which is treating others (residents, families, and associates) in the same manner you would like to be treated. Responsible and accountable for the organization, planning, and development of all functions and programs of the Food Service Department by performing the following duties.Duties and Responsibilities include the following. Other duties may be assigned.1. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to established policy and procedures.*2. Insures proper preparation, portioning, and serving of food following standardized recipes.*3. Assists in preparing all food according to the established approved menus.*4. Monitors expenditures weekly to ensure compliance with department budgeted monthly amounts.*5. Follows departmental procedures including sanitation, safety, and cleaning schedules.*6. Prepares to give suggestions for menu or recipe changes that adhere to dietician guidelines to utilize surplus foods and other supplies.*7. Oversees proper food handling and utilization of all foods to prevent contamination, increase the quality and reduce the cost.*8. Works continuously with associates by setting high standards of performance.*9. Reviews and ensures all special diet orders are followed.*10. Communicates effectively in a language that each resident is capable of understanding.*11. Maintains a safe and secure working environment free of objects/situations that could cause harm and/or falls to residents, families visitors and associates.*12. Conducts training of new employees in dining services.*13. Ensures and supports a dignified and caring atmosphere for residents, families, visitors, and associates.*14. Knows, understands and follows established policy and procedures in emergency situations.*15. Works as a team player with other associates and management in accomplishing work assignments.*16. Demonstrates a positive and respectful attitude about work issues, policies, and procedures.*17. Demonstrates a positive and respectful attitude with residents, families, visitors, associates, and management.*18. Wears clean and appropriate dress per established dress code policy.*19. Refrains from discussing resident care issues with families and visitors and refers all inquiries to immediate supervisor.*20. Applies concepts of excellence in customer service and always conducts duties in a positive and friendly manner.*21. Knows, understands and complies with HIPAA regulations.*22. Practices good body mechanics and safe working habits.*23. Takes the initiative in work, seeks out additional information and offers solutions/suggestions.24. Takes on special projects or assignments outside of regular duties.25. Coordinates the work of culinary assistants.26. Performs all other reasonable duties as assigned or as requested.Physical Demands:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is frequently required to stoop, kneel, crouch or crawl, and taste or smell. The employee is occasionally required to sit, and climb or balance. The employee must frequently lift and/or move up to 50 pounds.Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to blood borne pathogens.*Essential FunctionFor Florida Applicants: https://info.flclearinghouse.com/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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions.Language Ability:Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.Reasoning Ability:Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.Education/Experience:High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience.