Culinary Director
Quick Apply Full-time 1 hour ago Full Job Description Position Summary - Provide a brief summary of what the position is designed to accomplish and the scope of the responsibilities.
The culinary staff is responsible for creating high quality meals and dining experiences for residents by preparing and serving attractive, nutritious, and palatable meals consistent with regulations and established policies and procedures.
Essential Duties and Responsibilities - List the fundamental duties of the position; there are Percent probably no more than seven duties.
Indicate the approximate percent of time spent on each of Time function.
1.
Manage food production and meal service.
a.
Prepares meals for residents.
b.
Ensures food is prepared in a nutritious and appetizing manner.
c.
Prioritizes tasks and completes assignments within allotted time.
d.
Maintains a positive image and adheres to all company policies.
e.
Presents a professional image by wearing approved attire and following the 75% grooming guidelines.
f.
Monitors the kitchen area for cleanliness and safety.
g.
Provides a comfortable dining experience for residents.
h.
Always follows food safe and sanitation policies and procedures i.
Provides exceptional friendly service to residents.
2.
Maintains supplies and appliances.
a.
Orders or communicates as needed supplies that need to be re-stocked.
b.
Communicates need for appliance repairs.
23% c.
Demonstrates precautionary work practices for the safety of others in the work areas, such as electric cords; wet floors; etc.
3.
Perform other duties as needed.
2% Secondary Duties and Responsibilities 1.
Customer Focus a.
Responds to customer needs in a timely and courteous manner.
Treats customers with dignity and respect.
Deals with confidential information appropriately.
2.
Communication a.
Has good listening skills.
Communicates in a clear and concise manner.
Keeps others informed and shares information appropriately.
b.
Maintain all confidentiality and HIPAA standards.
3.
Problem Solving a.
Assesses what needs to be done and responds accordingly.
Suggests solutions to problems.
4.
Teamwork a.
Cooperates and puts forth a good effort to achieve the work group's goals.
Offers to assist co- workers.
Appreciates individual differences and is willing to accept other's opinions.
5.
Dependability a.
Meets attendance and punctuality expectations.
Follows responsibilities through to completion.
Accepts responsibility for his/her decisions and actions.
6.
Safety a.
Uses proper body mechanics.
Follows safety policies and procedures.
Ensures that work areas are orderly; clean and free of hazards.
7.
Productivity a.
Completes assignments and duties in a timely manner.
Prioritizes tasks and manages time well.
8.
Quality Improvement a.
Works to prevent error and to improve processes and services.
9.
Interpersonal Skills a.
Strives to understand and accept differences among co-workers and customers.
Handles conflict in a positive manner.
Shows respect for the needs and feelings of others.
10.
Cost Control a.
Uses supplies and resources carefully and efficiently.
11.
Professional Development a.
Maintains current knowledge in field and licensure/certification, if applicable.
Supervision -Culinary Director Required Qualifications - Indicate the minimum requirements of the position.
? 18 years of age? Competent in reading, writing and mathematics Preferred Qualifications - Indicate the preferred qualifications of the position.
? One to three years of related work experience.
? High School Diploma/GED Physical Demands and Work Environment - Describe the frequency of the job functions listed below.
35% or less of 36% to 65% of 66% to 100% ofFunction work time work time work timeStand XWalk XSit XReach overhead/forward XClimbing XLifting 20- 50 lbs.
XCarry above shoulder XCarry waist level XCarry below knee XWriting XPushing XHearing XSquat/kneeling/bending XRepetitive actions XKeyboarding NADriving NASpeaking X Seeing/Visual X Physical Environment - Describe the type of environment that is necessary for this position to operate.
X Noise X Fumes/Gases X ChemicalsX Heat/Cold Human Tissue/Fluids Biohazard MaterialsInfectious Disease Animal Tissue/Fluids DirtMoving Machinery Radiation Lasers X Vibration X Wet/Humid Environment X Work InsideWork Outside Telephone Usage Mental Demands - Describe the type of mental demands that are necessary for this position to operate.
X Reading - English X Frequent Interruptions X Multi -concurrent TasksX Write - English X Detailed Work X Frequent DeadlinesIrregular Work Schedule X Math Aptitude X Organizational SkillsSupervisory Skills X Decision Making Skills X Ability to Work with Others Frequent People Contact Concentration Required Ability to WorkX X Independently I have read and understand the contents of this job description.
Employee Signature:
_____________________________________ Date:
_______________________________ Job Type:
Full-time Pay:
$19.
00 - $23.
00 per hour
Benefits:
401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance Experience level:
1 year Pay rate:
Hourly pay Shift:
Day shift Supplemental pay types:
Overtime pay Weekly day range:
Monday to Friday Education:
High school or equivalent (Preferred)
Experience:
Restaurant
Experience:
1 year (Preferred) Shift availability:
Day Shift (Preferred) Work Location:
One location Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
The culinary staff is responsible for creating high quality meals and dining experiences for residents by preparing and serving attractive, nutritious, and palatable meals consistent with regulations and established policies and procedures.
Essential Duties and Responsibilities - List the fundamental duties of the position; there are Percent probably no more than seven duties.
Indicate the approximate percent of time spent on each of Time function.
1.
Manage food production and meal service.
a.
Prepares meals for residents.
b.
Ensures food is prepared in a nutritious and appetizing manner.
c.
Prioritizes tasks and completes assignments within allotted time.
d.
Maintains a positive image and adheres to all company policies.
e.
Presents a professional image by wearing approved attire and following the 75% grooming guidelines.
f.
Monitors the kitchen area for cleanliness and safety.
g.
Provides a comfortable dining experience for residents.
h.
Always follows food safe and sanitation policies and procedures i.
Provides exceptional friendly service to residents.
2.
Maintains supplies and appliances.
a.
Orders or communicates as needed supplies that need to be re-stocked.
b.
Communicates need for appliance repairs.
23% c.
Demonstrates precautionary work practices for the safety of others in the work areas, such as electric cords; wet floors; etc.
3.
Perform other duties as needed.
2% Secondary Duties and Responsibilities 1.
Customer Focus a.
Responds to customer needs in a timely and courteous manner.
Treats customers with dignity and respect.
Deals with confidential information appropriately.
2.
Communication a.
Has good listening skills.
Communicates in a clear and concise manner.
Keeps others informed and shares information appropriately.
b.
Maintain all confidentiality and HIPAA standards.
3.
Problem Solving a.
Assesses what needs to be done and responds accordingly.
Suggests solutions to problems.
4.
Teamwork a.
Cooperates and puts forth a good effort to achieve the work group's goals.
Offers to assist co- workers.
Appreciates individual differences and is willing to accept other's opinions.
5.
Dependability a.
Meets attendance and punctuality expectations.
Follows responsibilities through to completion.
Accepts responsibility for his/her decisions and actions.
6.
Safety a.
Uses proper body mechanics.
Follows safety policies and procedures.
Ensures that work areas are orderly; clean and free of hazards.
7.
Productivity a.
Completes assignments and duties in a timely manner.
Prioritizes tasks and manages time well.
8.
Quality Improvement a.
Works to prevent error and to improve processes and services.
9.
Interpersonal Skills a.
Strives to understand and accept differences among co-workers and customers.
Handles conflict in a positive manner.
Shows respect for the needs and feelings of others.
10.
Cost Control a.
Uses supplies and resources carefully and efficiently.
11.
Professional Development a.
Maintains current knowledge in field and licensure/certification, if applicable.
Supervision -Culinary Director Required Qualifications - Indicate the minimum requirements of the position.
? 18 years of age? Competent in reading, writing and mathematics Preferred Qualifications - Indicate the preferred qualifications of the position.
? One to three years of related work experience.
? High School Diploma/GED Physical Demands and Work Environment - Describe the frequency of the job functions listed below.
35% or less of 36% to 65% of 66% to 100% ofFunction work time work time work timeStand XWalk XSit XReach overhead/forward XClimbing XLifting 20- 50 lbs.
XCarry above shoulder XCarry waist level XCarry below knee XWriting XPushing XHearing XSquat/kneeling/bending XRepetitive actions XKeyboarding NADriving NASpeaking X Seeing/Visual X Physical Environment - Describe the type of environment that is necessary for this position to operate.
X Noise X Fumes/Gases X ChemicalsX Heat/Cold Human Tissue/Fluids Biohazard MaterialsInfectious Disease Animal Tissue/Fluids DirtMoving Machinery Radiation Lasers X Vibration X Wet/Humid Environment X Work InsideWork Outside Telephone Usage Mental Demands - Describe the type of mental demands that are necessary for this position to operate.
X Reading - English X Frequent Interruptions X Multi -concurrent TasksX Write - English X Detailed Work X Frequent DeadlinesIrregular Work Schedule X Math Aptitude X Organizational SkillsSupervisory Skills X Decision Making Skills X Ability to Work with Others Frequent People Contact Concentration Required Ability to WorkX X Independently I have read and understand the contents of this job description.
Employee Signature:
_____________________________________ Date:
_______________________________ Job Type:
Full-time Pay:
$19.
00 - $23.
00 per hour
Benefits:
401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance Experience level:
1 year Pay rate:
Hourly pay Shift:
Day shift Supplemental pay types:
Overtime pay Weekly day range:
Monday to Friday Education:
High school or equivalent (Preferred)
Experience:
Restaurant
Experience:
1 year (Preferred) Shift availability:
Day Shift (Preferred) Work Location:
One location Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
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