Director of Culinary Services/Executive Chef

Elderwood Administrative Services; Hannans Corner (NY); On-site; USD 60,000 - 74,000; Full time

Job summary

Elderwood Administrative Services seeks a Director of Culinary Services to oversee all aspects of the Culinary Services Department. You will coordinate with residents and family members to customize dining experiences and act as Executive Chef for the culinary team.

Responsibilities include managing operations, menus collaboration with Nutritional Services, and ensuring compliance with CMS and DOH regulations in a post-acute care setting.

Qualifications

• Associate degree in Food Service Management or Culinary Arts or the equivalent certification.
• Minimum of three years of supervisory experience in a culinary setting.
• Minimum one year of experience in a health care setting.
• Working knowledge of CMS and DOH regulations related to food service.
• ServSafe (management level) certification or NRFSP (management level) or willingness to obtain on hire.
• Valid driver's license in good standing for occasional travel.
• Five years of cooking experience in a hotel, restaurant, or institution preferred.

Responsibilities

• Oversees daily operations of culinary services including kitchen, dish room, storage, and dining rooms.
• Adheres to state regulations, best practices, policies, and procedures for food preparation and meal service.
• Collaborates with Nutritional Services and Regional Directors on menus and dietary requirements.
• Manages staffing, scheduling, budgeting, and inventory within approved limits.
• Interacts with residents and families regarding meal service and customer satisfaction.

Skills

Supervisory experience

Healthcare kitchen experience

Cooking experience

Education

Associate degree in Food Service Management or Culinary Arts

Certified Dietary Manager

Certified Food Service Manager

Job description

Salary

up to $67,000 / year

Overview

The Director of Culinary Services oversees all aspects of the Culinary Services Department and coordinates with residents and family members on customizing dining experiences. This individual organizes, plans, directs, controls, and supervises department operations, functions and personnel. The individual also performs in the capacity of Executive Chef of the Culinary team.

Responsibilities

1. 1. Oversees the daily operations of culinary services including the kitchen, dish room, food storageareas, and dining rooms.
2. 2. Adheres to state regulations, current best practices, policies, and procedures for food preparationand meal service.
3. 3. Works with Director of Nutritional Services and Regional Director of Dining on menus, recipedevelopment and nutritional diet requirements.
4. 4. Reports to the Regional Director of Dining Services and Administrator for any department needs.
5. 5. Maintains department food and non-food item inventory consistent with budgetary confines.
6. 6. Adheres to purchasing practices set forth by the Director of Purchasing, Nutritional Services Directorand Regional Director of Dining Services.
7. 7. Conducts routine audits and monitors performance improvement initiatives related to food service.
8. 8. Attends, leads, and actively participates in, resident care plan meetings, staff meetings, required inserviceprograms, and other meetings/programs deemed appropriate by the Administrator, Directorof Nutritional Services or Regional Director of Dining.
9. 9. Performs job functions of each department position when necessary.
10. 10. Regularly interacts and communicates with residents/family members regarding meal service andcustomer service programs.
11. 11. Maintains a working knowledge of federal regulations of the state health code and rules andregulations regarding meal service in the post-acute care setting.
12. 12. Ensures proper preparation, maintenance, and service of food in accordance with State rules andregulations.
13. 13. Acts as a preceptor for Dietetic and/or Food Service students and interns.
14. 14. Conducts monthly in-service programs for culinary staff to practice safety and compliance.
15. 15. Evaluates the performance of all Culinary Services staff members including administering coaching,discipline, etc.
16. 16. Efficiently schedules staff within budgetary guidelines, approves timecards, schedule changes, etc.
17. 17. Collaborates with Human Resources Department on recruitment efforts, employee relationsmatters, interviews candidates for open positions, and other supervisory support.
18. 18. Travels as needed to catering events, food shows, meetings, etc. as required.
19. 19. Arrives to work on time, regularly, and works as scheduled.
20. 20. Recognizes and follows the dress code of the facility including wearing name tag at all times.
21. 21. Follows policy and procedure regarding all electronic devices, computers, tablets, etc.
22. 22. Supports and abides by Elderwood’s Mission, Vision, and Values.
23. 23. Abides by Elderwood’s businesses code of conduct, compliance and HIPAA policies.
24. 24. Performs other duties as assigned by supervisor, management staff or Administrator.

Qualifications

• Minimum of Associate degree in Food Service Management or Culinary Arts (if the course of study includes food service or restaurant management) OR Certified Dietary Manager OR Certified Food Service Manager
• Minimum of three (3) years of supervisory experience
• Minimum one (1) year of experience in a health care setting
• Working knowledge of CMS and DOH regulations as they relate to food service
• Possess and maintain ServSafe (management level) certification or National Registry of Food Safety Professionals (management level) certification or be willing to obtain upon hire
• Valid, current drivers license in good standing for occasional travel
• Experience with QIS survey process preferred
• Computer skills consistent with nutritional software programs preferred
• Five (5) years of cooking experience in a hotel, restaurant, or institution preferred

• This position requires regular interaction with residents, coworkers, visitors, and/or supervisors.In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level.

EOE Statement

WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.