Director of Culinary Services
- Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield.
- Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards.
- Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Cooks and carves meats, and prepares dishes.
- Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form.
- Inventories food items monthly.
- Conducts regular Quality Assurance Audits.
- Practices safe and sanitary food handling.
- Practices all safety and loss prevention procedures.
- Negotiates and signs food service agreements with vendors.
- Selects, schedules, and conducts orientation and in-service educational programs for personnel.
- Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.
- Bachelor’s degree in culinary arts program preferred.
- Minimum of 5 years of management experience in a food service environment.
- Must have successfully completed food safety training.
- Ability to handle multiple priorities and work in a fast-paced environment.
- Proficient organizational skills and ability to meet deadlines.
- Strong computer skills.
- Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well.
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