Director of Culinary Services

At Forefront Living, our mission is to come together and make each moment matter for those we serve. The Outlook at Windhaven family is looking for individuals who want to be a part of our team and help continue our mission.

With a shared legacy in business and healthcare innovation, our family of care-oriented organizations blends values built on compassion and faith with high-quality senior care - long-term care, Alzheimer's and memory care, skilled nursing and rehabilitation therapies, hospice, and palliative care.

The Outlook at Windhaven team is looking for talented individuals to be part of the team as Director of Culinary Services!

ESSENTIAL DUTIES:

Overall

• Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients and co-workers
  
• Responsible for the overall operation of the Culinary department
  
• Maintain tact, cheerful disposition and enthusiasm, as well as the ability to serve residents based on whatever maturity level they are currently functioning
  
• Plans, develops, organizes, implements, evaluates and directs the culinary department, its programs and activities in accordance with departmental policies procedures standards and state and federal law
  
• Review departmental policies, procedures, manuals, position descriptions in conjunction with the Registered Dietician or compliance personnel, etc., at least once a year and participate in making recommended changes
  
• Attend and participate in workshops, seminars and in-services, to keep abreast of current changes in healthcare/long term care, as well as to maintain a professional status
  
• Maintains competitive knowledge of technologies available in the food service industry
  
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as, calm environment throughout the department. Work with facility consultants, as necessary and implement recommended changes as required
  

Food/Service Quality

• Ensures the food offered to the residents, guests and employees of the community is of superior quality
  
• Participate in the facility s quality improvement program
  
• Make oral and written reports/recommendations to the Senior Management concerning the operation of food service
  
• Assist in developing methods for determining quality and quantity of food served
  
• Assist in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently
  

Financial

• Assist in the development of the departmental budget and maintain costs within budgeted parameters
  
• Maintain current records regarding department expenditures, including but not limited to food costs
  
• Interview and select food and supply vendors, as required. Assist Forefront Living with negotiation of applicable vendor contracts.
  
• Develop and utilize comprehensive inventory control procedures. Ensure that stock levels of staple/non-staple food; supplies, equipment, etc. are maintained at adequate levels at all times to perform departmental functions and in accordance with state and federal regulations
  
• Purchase food and supplies as required to meet the needs of the department. Upon approval, obtain any necessary major equipment and other culinary items.
  

Team

• Promote the professional growth and development of teammates
  
• Foster strong inter-departmental relations and integrate the culinary department with Forefront Living plan of operations
  
• Communicate with administrator, medical staff, nursing personnel and other department supervisors, as needed in planning food service programs and activities
  
• Recruit, interview, hire/terminate, train, review and evaluate the department personnel and ensure a competent workforce
  
• Evaluate departmental employee performance and make recommendations to Executive Director regarding wage adjustments, hiring, terminations, transfers, promotions, etc.
  
• Schedule department personnel working hours, assignments, etc., to maintain quality food production and service
  
• Develop and participate in programs designed for on-the-job training and orientation classes for newly assigned departmental personnel
  
• Schedule and conduct monthly in-services for departmental personnel; provide education to other facility personnel, regarding dietary service, as needed or directed by the Senior Management
  
• Serve on various committees of the facility, as assigned by senior management and/or as required by regulations
  

Safety

• Direct and conduct safety, sanitation and maintenance programs within the culinary department including but not limited to:
  
• • Check food production and food service to ensure proper safety and sanitation procedures are maintained at all times
    
  • Monitor food temperatures at point of service in the dining room, units and resident rooms via test tray per standards, and document results
    
  • Routinely inspect the culinary area and practices for compliance with current applicable regulations and standards
    
  • Report all hazardous conditions/equipment to senior management immediately
    
  • Report all accidents/incidents as established by departmental policies and in accordance with facility requirements
    

MINIMUM QUALIFICATIONS:

• Associate or Bachelors degree in Hotel Restaurant Management, Culinary Arts or a Culinary Certificate; or equivalent combination of education and experience
  
• At least five years of experience at the management level, to include food service experience in a health care, restaurant, catering, caf , and/or retail settings, or equivalent education and experience.
  
• Senior living, resort level hospitality, and or healthcare experience required.
  
• Proven success in luxury environments with high service expectations.
  
• Must have thorough knowledge of commercial food operations and food preparation, menu planning/budgeting/labor cost management, personnel and payroll procedures, recipe development, purchasing systems and inventory controls.
  
• During emergencies or natural disasters may be required to be on duty for the duration of the event.
  
• Job requires flexible hours and days including weekends and holidays.
  

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