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I. BASIC PURPOSE OF POSITION:
This position is overall accountable for the entire day-to-day culinary operation, while controlling expenses and maintaining resident satisfaction. Provides a high level of customer service to residents, team members and families. This is accomplished through promoting Seacrest excellence. Organizing, implementing, analyzing, developing, and evaluating the food service program to maintain and improve culinary services for our residents according to ADA, OBRA, Title XXII, RCFE, and corporate standards.
II. CUSTOMER/CLIENTS SERVED BY POSITION:
Residents, resident family and guests, department managers, support staff, outside vendors and state and federal regulators.
III. EDUCATION REQUIREMENTS:
Prefer BS in Foods and Nutrition but will entertain approved internship and/or experience will be reviewed in lieu of educational requirements. DSS education and certification preferred and/or verification of certification as a culinary manager or evidence of 5 years continuous & proven exp as a culinary service supervisor & a minimum of 5 + years of front/back of house supervisory experience.
IV. EXPERIENCE REQUIREMENTS:
Must have 5 to 7 years experience in healthcare in a food service management position. A contributing member of the management team with strong motivational and practical skills.
V. OUTCOME WHEN JOB IS DONE WELL:
Residents have all their nutritional needs met, the documentation is accurate, and the annual survey is successful. Successfully stays within the approved Culinary Budget. Resident satisfaction survey is measured successfully at a 98% rating.
VI. SPECIAL SKILLS, LICENSES, CERTIFICATION AND /OR SPECIAL TRAINING REQUIREMENTS: Prefer Current Class C Drivers Licences, Computer literate, able to operate office equipment, working knowledge of word processing and ability to work well with others. Keep DSS or DMA/CDM certification current. Serf Safe or similar certification. Good written and verbal communication skills. Able to pass annual physical and TB questionnaire/exam. Must have a current fingerprint clearance as required by license requirements. Current DSS or DMA (or able to obtain) license. Knowledge of COBRA and Title XXII regulations.
VII. ESSENTIAL JOB DUTIES THAT MUST BE SAFELY PERFORMED WITH OR WITHOUT REASONABLE SUPERVISION WITHOUT POSING A DIRECT THREAT TO OTHER EMPLOYEES, RESIDENTS OR SELF
WORK PERFORMANCE – job knowledge, quality, productivity, planning, creativity, initiative
Inventory and Invoice Control - The Director of Culinary Service is responsible for monitoring all inventory and staying within budgetary guidelines.
- Inventory and order all necessary food and food service supplies and chemicals on a regular basis, according to established vendor schedule and approved ordering system.
- Properly receive and store all food and food related service supplies, date, and rotate food per food handling guidelines.
- Manage and monitor department budget, adjusting for census.
Managing Team Members - The Director of Culinary Service is responsible for scheduling, supervising, and training all back of the house and department team members.
- Ensure special culinary needs are met, are within the approved special diet guidelines, and resident preferences are considered.
- Helps prepare menus for approval by Nutrition Services-R.D.
Safe Food Handling and Sanitation - The Director of Culinary Service in partnership with the Nutrition Services Coordinator is responsible for ensuring that safe food handling and sanitation is followed in the kitchen and dining room.
- Maintain astute knowledge of all applicable sanitation guidelines and maintain Serve-Safe designation as required by the Department of Health with other managers as necessary regarding resident culinary needs.
- Operate the kitchen to meet company policies and state and local regulations.
- Implement and monitor systems for kitchen and dining room sanitation, safety, temperature control, and equipment maintenance.
- Keep the kitchen clean, sanitary, safe, and orderly following a cleaning schedule, including shelves and cooking surfaces.
- Monitor equipment maintenance, temperature logs, cleaning schedules, etc.
Production - The Director of Culinary Service is responsible for ensuring that meals are prepared and served meeting all culinary requirements.
- Possess a thorough knowledge of Kosher Culinary laws and assist in the implementation of these criteria.
- Assures that all laws of KASHRUT are followed.
- Ensure the Culinary requirements are met, and that the food program adheres to company policy, as well as state and local regulations.
- Ensure meals are prepared using approved menus, recipes, and other supporting materials.
- Ensure meals are presented in an attractive manner that is appealing.
- Able to participate in food production – in the absence of kitchen staff will assume position.
Customer Service - The Director of Culinary Service is responsible for ensuring resident satisfaction and providing excellent customer service.
- Conduct monthly Resident Food Committee meetings with residents, follow up on comments and concerns, and retain record of meetings and resolutions.
- During the service of each meal the Director of Culinary Service should walk to the dining room and speak with the residents, soliciting comments about the day’s meals, service, etc.
- Special Events - in concert with the dining room manager and catering coordinator, sets up, trains, plans for all functions.
SUPERVISORY PERFORMANCE – personnel selection, training, follow-up, financial/economy, safety, leadership
- Hiring & Disciplinary process - Recruits, supervises, trains, counsels/coaches, disciplines, and terminates employees, as appropriate, specific to the department and according to Seacrest Village’s policies and procedures. Turnover rate is a measurable goal.
- Performance Evaluations- are completed timely and accurately with appropriate paperwork forwarded to HR. Timely performance reviews, and retro pay amount are a mensurable goal.
- Payroll - Completes, reviews, corrects, and approves payroll hours for assigned staff assuring that all payroll information is turned in timely to the payroll coordinator. Monitors that nonexempt/exempt staff are following all timeclock procedures by utilizing timeclock to report all hours worked and takes all mandatory thirty-minute meal periods by the fifth hour of work unless six hours completes the day according to Federal and CA State and Seacrest Village rules and regulations. Monitors OT per pay period for all culinary personnel in accordance and as required by SV policy. Timely payroll reporting, excessive OT and missed meal periods per pay period is a measurable goal.
- HRIS/PAYROLL Database and Personnel information - utilizes the HRIS system, to respond timely to employee requests; Maintains, monitors, and assures that all personnel paperwork is turned in timely to the human resource department. Licenses/certification requirements – monitors & tracks requirements and turns in updated paperwork to HR for personnel file.
- Staff Development, Training and Education - Schedule and ensure adequate staffing and equitable workloads meet the needs of the facility; Ensure staff receive job/department orientation and monthly on-going in-service training that meet the objectives of the department according to the department and SV policies. The annual survey results from staff/residents is a measurable goal.
- Accounting – Assists the COO in budget preparation, purchases on account. Operates within an approved budget; turns in timely budget recommendations on current and future departmental budget. Invoices sent in time for payment, codes specific to Culinary Department on operating expenses for general budget. Keeps accurate records and provides figures to COO. Timely budget, invoice and payroll reporting is a measurable goal.
- Fire/Disaster, Safety and Workers Compensation - know facility’s Fire Evacuation and Disaster Plan. Promote a safe environment within the facility which includes fire and accident prevention, maintenance of sanitary conditions and assurance that all assigned staff understand their role in the event of a disaster or other disruption of services. Observes safety regs; ensures staff wear and use appropriate equipment, first aid kits are supplied and replenished, reports employee incidents immediately to HR and completes paperwork; investigates and provides work injury prevention solutions for future training. Attend/assign someone for participation at safety committee meetings. The amount of work injury incidents is a measurable goal. Serves as Safety Committee member and holds monthly Safety Committee Meeting. Conducts safety training as required.
FACTORS AFFECTING WORK PERFORMANCE – attendance, reliability, interpersonal, adaptability, judgment, mission, adherence to policy and regulatory requirements.
- Regular, punctual attendance. Flexibility to include some weekends, evenings, holidays, and special events.
- All other tasks and special projects as delegated by the COO and President/CEO.
- The ability to work evenings, weekends, and holidays are required.
- Inform senior administrative staff of significant resident changes and needs.
- Participate in management, staff, and other meetings to support facility operations.
- Represent Seacrest Village and department in a professional and positive manner within and outside the community, appearance, and attitude.
- Mission - Familiarize self and staff with Seacrest Village policies and procedures and same with the Jewish tradition as observed by our residents, family, and guests.
- Interpersonal - Create and maintain a positive work environment based on individual respect, responsibility, personal and professional growth.
- As a matter of SV policy and federal and state law; attends HIPAA training, follows HIPAA confidentiality and privacy policy, applies “minimum necessary”, “needs to know” guidelines on all PHI information and reports non-compliance violations to Privacy Officer.
- As a mandated reporter per DOJ requirements, attends Mandated Reporter Abuse training meetings, will report all abuse incidents; physical, emotional, financial, sexual, verbal, completing the 1) SOC 341 form, mailing or faxing, 2) calling the ombudsmen and/or department of health services; for Assisted Living and Independent Living, call ombudsmen, and APS (adult protective services
- Follow the corporate compliance standard and employee code of conduct, of performing work with an ethical behavior and utilizing proper business conduct and professional practice, that complies with applicable laws, rules, and regulations; as serving the residents, preserving the organizational reputation, maintaining resident/employee trust, community respect. Reports non-compliance or concerns to Corporate Compliance Officer.
VIII. NON-ESSENTIAL JOB FUNCTIONS:
- Cooks
- Serves tables
- Orders food and supplies
IX. PHYSICAL DEMANDS
Requires ability to stand on feet for several hours at a time during the workday. Constant use of hands to input data in the computer, file documents, write notes, etc. Requires viewing of computer monitor. Excellent vision and hearing. Good verbal communication. Able to lift o 50lbs and move 50lbs unassisted. Frequently is required to walk, stand, use hands to finger, handle, feel objects, tools, or controls, reaches with hands and arms. Must be able to talk and hear well. Good vision is imperative; close, distance, peripheral, depth perception and ability to adjust focus. Occasionally employee is required to sit, stoop, kneel, crouch or crawl. Employees will be required to lift and or move supplies weighing more than 50lbs. with appropriate assistance and equipment. Able to bend, stand, walk, and always lift up to 50lbs.
