Assistant Director of Culinary Services

Job Description – Assistant Director of Culinary Services

OVERVIEW:

The Assistant Director plans and oversees the activities and personnel of the foodservice operations and assists the Director as needed. Primary responsibilities include supervising food production and service; ensuring that food served is nutritious and attractive; managing staff; reviewing and updating schedules; implementing and maintaining quality and cost-control procedures; and maintaining professional competency and skills required for professional practice.

QUALIFICATIONS:

Education/Experience: A minimum 2 year degree from an Accredited Culinary Institution. Serv Safe Certification Person-in-Charge with minimum of 2 years of supervisory experience in food services in a hospital, skilled nursing care facility or other related medical facility.

Certification/License: Certified Dietary Manager or Dietetic Technician with active registration in the Dietary Manager’s Association (DMA).

Skills/Abilities:

Knowledge of quantity food preparation and foodservice management.

Knowledge of rules and regulations related to food sanitation and safety.

Knowledge of basic principles of nutrition as it relates to menu planning.

General knowledge of word processing software and ability to learn new programs.

Ability to communicate effectively in both written and verbal form.

Ability to plan, organizes, and directs the activities of foodservice employees.

Ability to motivate staff and promote teamwork.

Ability to monitor and maintain budget goals.

Ability to develop and evaluate policies and procedures.

PHYSICAL REQUIREMENTS:

Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Taste and smell discrimination in determining nutritional quality and palatability of foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 pounds.

DUTIES:

Food Services

Facilitates and directs operations of foodservice staff to ensure food is prepared in proper amounts, at proper times, according to standardized menus and recipes, and served at proper temperatures in a pleasing and attractive manner.

Establishes and maintains standards of food purchasing, preparation, service, storage, sanitation, safety, and security.

Supervises standardization of recipes, portion, and cost control.

Develops and maintains inventory-control policies and procedures.

Oversees maintenance of kitchen equipment.

Demonstrates accountability for the proper use of residents’ protected health information.

Plans and oversees all catering and special events.

Personnel Management

Helps in the interviewing process and supervises orientation and training.

Prepares work schedules for foodservice staff and assigns tasks.

Evaluates foodservice staff based on the duties and standards of the job description.

Provides opportunities for staff development.

Encourages teamwork by creating an environment of empowerment and accountability.

Conducts regular staff meetings to inform staff of upcoming events, policy changes, concerns, and comments.

Quality and Cost Control

Evaluates cost reports to maintain costs within the budget.

Identifies and implements cost-reduction and productivity measures as needed.

Supports and implements a performance improvement program.

Implements and ensures compliance with standards, policies, and procedures set forth by federal and state regulatory agencies.

Identifies opportunities to improve efficiency and effectiveness of foodservice operations.

Professional Development

Maintains certifications and continuing education requirements.

Participation in professional organizations and activities, workshops, seminars, and staff development programs.

Performs other related duties as required.