DIRECTOR OF CULINARY SERVICES

Director of Culinary Services oversees all aspects of culinary operations, including menu development, quality control, staff training, and budgeting. are responsible for ensuring consistent quality, upholding culinary standards, and aligning with the organization’s overall vision.

DIRECTOR OF CULINARY SERVICES SUMMARY:

Responsible for the policies and procedures of the department. Responsible for the overall maintenance of facilities including
grounds and security. Administers and directs programs involving maintenance of building, grounds, equipment and
distribution lines for steam, hot water, plumbing, electricity, cleaning and refrigeration. Coordinates and directs major
renovations and new construction projects. Complies with all the directives set forth by TJC, AHCA, HRS, ADA, OSHA,
NFPA, NECall other related regulatory agencies.

• Experience in the culinary field, often including experience as an chief.
• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Budgeting and financial experience.
• Knowledge of health codes and food safety regulations.
• A passion for culinary arts and a commitment to excellence.
• Ability to adapt to changing conditions and prioritize tasks effectively.