Summary:
The Culinary Manager is responsible for planning, organizing, directing and controlling the activities of the Culinary Department and staff engaged in providing nutritional care and education to the residents, their families and employees.
It is the duty of all employees to promote and support a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.
Essential Duties And Responsibilities:
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Commits to the Vincentian Collaborative System (VCS) mission to nurture and sustain a ministry of compassionate care that preserves the human dignity of persons within a diverse and changing society.
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Upholds and promotes the VCS values of spirituality, compassion, quality, dignity, collaboration, advocacy, stewardship and innovation.
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Promotes and supports a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.
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Adheres to all facility and department work rules, policies and procedures.
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Develops and maintains well defined written dietary policies and procedures for all food service activities. Reviews at least annually for revisions.
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Collaborates with Human Resources in areas including recruitment, orientation, training, staff development, performance evaluation, disciplinary action and policies and procedures.
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Develops and maintains written job descriptions and performance evaluations for each level of personnel in the culinary department. Reviews at least annually for revisions.
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Interprets the department’s policies and procedures to employees, residents, families and government agencies when necessary.
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Reviews and updates facility diet manual according to latest scientific findings and best practices guidelines.
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Support the daily operations of the “Unconventional Bistro” in collaboration with the Director of the Unconventional Kitchen (applies to the Marian Manor location only)
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Completes necessary forms, reports, evaluations and studies.
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Serves on, participates in and attends various committees/manager meetings of the facility as required.
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Provides written and/or oral reports of the department programs and activities as required or as may be directed by each committee/meeting.
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Evaluates and implements recommendations from committees/meetings as they pertain to dietary services.
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Develops and implements a preventive maintenance program.
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Forecasts the needs of the culinary department.
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Plans and prepares the dietary budget for food, equipment, supplies, labor. Submits for review, recommendations and approval.
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Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted timely.
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Is accountable for staying within the monthly culinary budget and spend-down.
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Ensures that therapeutic spreadsheets are available and therapeutic diets are prepared and served according to diet order.
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Plans substitution and alternative cycle menus based on resident preferences and seasonal availability of foods.
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Meets with vendors and attends food distributor food shows to evaluate new food products, equipment, disposables, etc.
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Incorporates new ideas, recipes and foods into menus on a regular basis to ensure variety.
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Responds to Resident Council concerns regarding food programs.
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Determines staffing requirements and assigns a sufficient number of staff for each shift.
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Establishes standardized methods in which dietary tasks will be performed.
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Delegates administrative authority, responsibility and accountability to department supervisors as deemed necessary to perform their assigned duties.
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Makes daily rounds to ensure that department supervisors are performing required duties.
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Demonstrates a working knowledge of food service sanitation. Directs employees in the proper methods of handling food items.
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Has knowledge of and performs expected role in Fire and Disaster plans.
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Follows infection control practices and procedures for safety of residents, self and co-workers.
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Provides positive impression of Culinary Department to all other staff, residents and visitors at all times.
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Participates in interdisciplinary meetings and in-services as assigned.
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Collaborates with staff of the Culinary Department, educating and training, to be in compliance with Department of Health regulations.
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Culinary manager and supervisors will develop and conduct monthly and weekly audits of the main kitchen and country kitchens to be in compliance with Department of Health regulations.
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Performs all other duties assigned.
Education/Experience:
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High School graduate or equivalent required. Bachelor or Associate degree in nutrition/food service related field preferred.
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Experience as a culinary chef in a senior community with direct reports preferred.
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Previous institutional or health care dietary service management experience required.
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Registered Dietitian, DTR, or CDM certification through the Commission of Dietetic Registration required for skilled nursing facilities. Optional for personal care facilities.
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Allegheny County Health Department certification preferred.
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Serv-Safe Manager Certificate preferred.
Vincentian is an Equal Opportunity Employer.