Culinary Services Manager - Avamere Eugene

At Avamere, we believe in taking care of our employees. We offer a comprehensive benefits package that includes:

• Health Insurance: Comprehensive medical, dental, and vision plans. Low individual and family deductible.
• 401 (k) Plan: After 90 days of employment, with matching program.
• Paid Time Off (PTO): Accrue up to 4 weeks PTO per year, 6 holidays and accrued sick leave.
• EAP Canopy with unlimited telehealth mental health visits.
• Continuing Education and Higher Education Reimbursement.
• Generous employee referral bonus program.
• Flexible Spending Accounts & CERA: Medical FSA, Dependent Care FSA and CERA (Commuter Expense Reimbursement Account).
• Professional Development: Opportunities for growth and development within the company.
• Voluntary Benefits: Life insurance, disability coverage, supplemental hospital, accident and critical illness coverage, Legal Services, Pet Insurance, discount programs and more.

• Enforces culinary policies and processes with the assistance of the Registered Dietitian.
• Represents the Culinary Department at staff meetings and communicates pertinent administration information to staff.
• Verifies compliance with State, Local, and Federal standards of participation.
• Adapts master menu cycle to individual and facility preferences with Registered Dietitian.
• Maintains and issues a file of standardized recipes adjusted to proper yield.
• Supervises food preparation and service; verifies a high level of food quality and compliance with food service regulations.
• Verifies high standards of sanitation. Maintain current cleaning schedules.
• Verifies proper equipment maintenance in cooperation with the Administrator and Maintenance Department.
• Prepare meals and/or perform functions of Cooks and Culinary Aides in instances of
• Assist in planning, organizing, implementing, evaluating, and directing the Culinary Department, its programs, and activities.
• Visits residents to obtain food preferences and assists in gathering information for nutritional assessment.
• Communicates appropriate information to other members of the health team.
• Maintains essential records:
• Menus (per state regulation).
• Purchase records (6 months).
• Culinary Department schedule.
• Temperature logs: Food, Dish machine, Refrigerator, Freezer (3 Months).
• Tray tickets to be up to date for all residents
• Review and assist Administrator and/or Registered Dietitian in developing a plan of correction for culinary service deficiencies noted during survey inspections.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Involve the resident/family in planning objectives and goals for the resident.

• Assist in the recruitment, interviewing, and selection of culinary personnel.
• Assist in developing, implementing, and maintaining an effective orientation program for new culinary employees.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Counsel/discipline culinary personnel as requested or as necessary.
• Terminate employment of personnel, when necessary, document and coordinate such actions with the Administrator.
• Review and check the competence of culinary personnel and report necessary adjustments/corrections as required or that may become necessary to the Administrator.
• Maintain a productive working relationship with other department supervisors and coordinate culinary services to ensure that daily culinary services can be performed without interruption.
• Monitor absenteeism and schedule adequately and far enough in advance to ensure that an adequate number of culinary service personnel are always on duty.

• Forecast needs of the department.
• Controls dietary cost within budget, including food, supplements, labor, and supplies.
• Purchases or requisitions of food supplies in appropriate quantities based on the menu.
• Supervises proper receiving and storage of food.
• Maintain current written records of department expenditures.
• Make departmental adjustments to conform to the approved budget, and/or as dictated by administrative analysis of the monthly operating statement.

• Prior Experience in Long Term Care/Skilled Nursing Facility is necessary.
• Must have Food Protection Manager Certification and/or ServSafe Food Manager Certification .
• Must have Certified Dietary Manager (CDM) or Certified Food Protection Professional(CFPP) .
• Ability to travel and/or attend educational offerings presented by the facility, as well as approved offerings by Association conferences or other entities.
• Ability to read and write in English, with knowledge of arithmetic and units of measurement used in food preparation
• Moderate to heavy lifting (50-pound maximum), bending, reaching, and stooping.
• Ability to use good judgment, make decisions, and direct the work of others.
• Meets qualifications for a Culinary Manager set by State and Federal regulations.
• Must possess, as a minimum, a High School Diploma.
• Must possess an active CPR/BLS Certification and always maintain certification during employment.
• Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility.
• Possess leadership ability and willingness to work harmoniously with and to supervise professional and non-professional personnel.
• Can plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Culinary Services Department.
• Be able to read, write, speak, and understand the English language.
• Maintain confidentiality of all resident care information in accordance with HIPAA regulations.
• Possess the ability to make independent decisions when circumstances warrant such action; Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public.
• Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility.
• Maintain the care and use of supplies, equipment, etc., and maintain the appearance of culinary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety, and proper performance of assigned duties.
• Have patience, tact, a cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Be able to relate information concerning a resident's condition.