Pavilion on Main Street is seeking a Director of Culinary Services to join their team! The Director of Culinary Services manages all personnel in the Dietary/Nutrition Department in the skilled nursing facility. They are to also ensure the department is properly staffed and assign sufficient number of dietary personnel for each tour of Dut, including training the personnel.

DIRECTOR OF CULINARY SERVICES QUALIFICATIONS AND SKILLS:

• Strong verbal and written communication skills in English.
• Understands food service regulations and the importance of cleanliness and adherence to kitchen protocols.
• Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Strong organizational and leadership skills.
• Demonstrates basic computer knowledge and ability with an aptitude to learn company applications.

DIRECTOR OF CULINARY SERICES EDUCATION AND EXPERIENCE:

• High school diploma or equivalent
• Additional education in culinary arts preferred.
• At least one year of previous experience as a Dietary Aide, Dietary Technician, or Registered Dietician preferred.
• At least three years of dietary managerial experience in a health care setting preferred.

PHYSICAL REQUIREMENTS:

• Walking, reaching, bending, lifting, extended sitting, grasping, fine hand coordination, pushing and pulling, ability to distinguish smells and temperatures, all with or without the aid of mechanical devices is required.

• Responsible for recruitment, training, clinical orientation, supervision, scheduling, time cards, and personnel issues in the department.
• Assists the Administrator in planning, developing, organizing, implementing, evaluating, and directing the department, its programs and activities
• Reviews and assists in developing a plan of correction for dietary service deficiencies noted during survey inspections and provide a written copy of such to the Administrator.
• Processes diet changes and new diets as received from nursing services.
• Participates in facility surveys (inspections) made by authorized government agencies.
• Assists in developing methods for determining quality and quantity of food served.
• Involves the resident/family in planning objectives and goals for the resident.
• Ensures that all food storage rooms, preparation areas, etc., are maintained in a clean, safe, and sanitary manner.
• All other duties, as assigned.