Skilled Nursing Culinary Director

Optalis Healthcare (Health & Rehabilitation Centers); Allen Park (MI); On-site; USD 45,000 - 65,000; Full time

Job summary

Optalis Healthcare in Allen Park, MI is seeking a Culinary Services Manager to oversee the culinary team and dining programs. You will provide guidance and operational oversight for feeding, nutrition, and dining services while managing costs and ensuring regulatory compliance.

You will implement dietary policies, supervise meal production, ensure food safety, and coordinate with care teams to meet residents' diet needs. Strong organizational and problem-solving skills are essential.

Qualifications

• Culinary schooling a plus or 2+ years in a professional kitchen under a Chef.

Responsibilities

• Implement dietary policies to meet residents' needs in compliance with regulations.
• Oversee production of meals according to menu, recipes and portions.
• Troubleshoot staffing, training issues and recommend changes.
• Maintain accurate filing and records for audits and surveys.
• Participate in food safety and sanitation programs per health dept. rules.
• Review resident diets and discuss changes with residents and care teams.
• Coordinate regular meetings with management to review status and innovations.
• Purchase, inventory management and data entry accuracy.

Skills

Food service management

Education

Culinary schooling

Job description

The purpose of this job is to oversee the supervision of the culinary team and operation and to ensure the provision of nutritional, tasteful, and cost-efficient meals for the residents. This position provides, guidance and operational oversight to all center related food and dining programs while managing and supporting the Culinary Services team related to feeding, nutrition, dining services, program development implementation, costs, and regulatory/quality compliance.

Key Responsibilities:

• The implementation of the organization’s dietary and nutritional policies and procedures in respective Center in compliance with federal, state, local and organization’s regulations to meet residents’ needs. Oversees and inspects food and food preparation and
• Responsible for the overall production of meals as assigned and in quantities according to menu, recipes and number of persons served.
• Troubleshoots and problem-solves operational, staffing, training issues, and recommends changes, solutions and modifications in all relevant areas.
• Maintain accurate filing and recordkeeping for audits and surveys.
• Participates in conducting food safety and sanitation program to meet Federal and State Health Department requirements. Assists in completion of department quality assurance audits. Models good food safety and sanitation practices.
• Reviews Resident diet information and care plans, and discusses with residents, families and interdisciplinary team, if necessary, to make appropriate changes. Assists in the development
• Maintains regular meetings with key management and project teams to review status, issues & innovations.
• Purchasing & Inventory Management
• Attention to detail and accuracy in data entry.
• Adaptability & Change Management skills
• Customer service and problem-solving skills.

Required:

• Culinary Schooling a plus or at least 2 years’ experience in a professional kitchen under the direction of a Chef
• 2-5 years experience working in a Food Service Manager or Supervisor capacity

Physical & Work Requirements

• Prolonged standing and computer use.
• Ability to lift 5–50 lbs occasionally.

Personal Attributes:

• Integrity and confidentiality
• Organizational skills

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