Assistant Director of Culinary.

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Overview

Key Responsibilities

• Liaison for Culinary Department with resident or interdepartmental issues/concerns.
• Oversees all pantries are adequately stocked daily.
• Oversees proper completion of the daily temperature logs, and other daily documentation.
• Assumes all responsibility in the absence of the Director of Culinary Services.
• Assists the Director of Culinary Services with routine and special function menu planning, and the overall production of the culinary services department.
• Supervises partners to ensure that meals are served hot, on time, and in an attractive manner.
• Supervises Dining Room when needed.
• Identifies opportunities for partner development regarding hospitality training, sanitation practices, and safe food handling techniques.
• Begins the process for catering events.  Meets with residents/customers to set up date, location, menu and other needs.  Organizes with other departments if needed and gives information to Chef to complete event.
• Responsible for administrative tasks, such as spend down reports, coding invoices, assisting with diet orders, etc.
• Completes and presents partner evaluations for servers and dietary aides.
• Other duties as assigned.

Special Skills and Requirements

• Must be able to cope with mental and emotional stress related to working with persons who are ill, disabled, elderly and/or emotionally upset.
• Must be able to communicate in English.
• Must be detail oriented and have excellent literacy and writing, documentation, communication and interpersonal abilities.
• Ability to add and subtract (as in setting up salads or counting trays) and multiply and divide (as in exploring recipes to forecasted needs).
• Knowledge of methods and procedures for serving food, principles of sanitation and principles of safe food handling.
• Knowledge of the care and use of food service equipment and kitchen equipment.
• Knowledge of basic nutrition and modified diets.
• Ability to work fast and efficiently in order to serve meals at a specified time.
• Basic supervisory skills such as training, motivation discipline, record keeping.

Qualifications

• High School diploma or GED
• Minimum of three years’ experience in dining, catering, restaurant and/or cooking field, preferably in the senior living setting.
• Must be an excellent cook, preferably with formal culinary training
• Knowledge of health care food service regulations
• Current ServSafe certificate.
• Superior supervisory and customer service skills
• Enjoy working with the senior population
• Willingness to be flexible with schedule and hours