Culinary Services Assistant Director

Culinary Service Assistant Director
POSITION SUMMARY

The Assistant Director is responsible for managing the culinary department in the Directors absence with providing quality food and nutritional service to residents. This position provides therapeutic meal service based on RDA requirements and standards set forth for quality food provision. The Assistant Director provides supervision and leadership to all Culinary Services personnel to assure that services are provided in a consistent quality manner.

Planning, organizing, controlling, and directing all functions of the Culinary Services department directed by Culinary Services Director are essential to this position. As a cook, this position is responsible for the preparation of foods for residents, guests, and employees. Provides meal service that meets the desires of the resident, by allowing as much choice as possible and giving food service that preserves the element of personal dignity.

ESSENTIAL RESPONSIBILITIES AND DUTIES

To Plan, Organize, Control and Direct the Functions of the Culinary Services Department so that Food and Nutritional Services Meet the Nutritional and Therapeutic Needs of the Resident

• Maintains proper inventory of food and supplies.
• Assists in planning and preparation of special meals for parties, banquets, etc.
• Visits residents to evaluate food service, develop a food and nutritional history, explain diet requirement, determine likes and dislikes, and document as required.
• Assures update and cleanliness of diet cards.
• Observe dining room to ensure proper diets are served and approve substitutes.
• Establishes cleaning procedures for department, follows up on effectiveness and outcome of the procedure.
• Checks diets against physician orders to ensure accuracy of diet records and physician orders.
• Supervises cooks food preparation by random observation of certain meals.

Follows the Established Menu to Prepare Cook and Serve Nutritional and Therapeutic Meals for the Residents

• Selects proper ingredients and follows recipes to assure appropriate outcome of daily menu. Adds condiments and serves each plate in an attractive manner.
• Follows established policy and procedures of the Culinary Services Department.
• Follows proper portion control to meet therapeutic guidelines
• Closely observes and follows tray cards to assure individual likes and dislikes for each resident.
• Follows standardized recipes and special diet orders.
• Assists in checking and storing in-coming food and supplies properly.
• Checks food and supplies for next meal. Anticipates needed meats to be pulled from freezer for meals in advance.
• Reports equipment needs and supplies needed to supervisor.
• Directs Culinary services personnel to follow policies and procedures for cleaning schedule.
• Orientates and instructs new Culinary Services personnel, as necessary.
• Supervises the Culinary Services Department during absence of Culinary Services Director.
• Knows, understands, and complies with long term care regulations and facility policies pertaining to the Culinary Services Department.
• Knows and follows the Resident's Bill of Rights.
• Maintains food and equipment temperature records.
• Follows policies and checklists for cleaning certain equipment in the kitchen.
• Uses leftovers appropriately and timely.
• Uses good judgment in carrying out assigned tasks.
• Uses all chemicals and equipment safely and as directed. Maintains work area in a clean and sanitary manner, wipes up wet areas or spills.
• Uses proper body mechanics, particularly in lifting.
• Washes and handles dishes carefully to avoid breakage or cracking.
• Reports equipment wear or damages to supervisor.

For the Ordering, Receiving and Storage of New Equipment and Supplies

• Works with budget as directed by Culinary Services Director.
• Orders supplies and equipment for Culinary Services Department.
• Maintains records of products and prices.
• Reports equipment in need of repair or replacement to Culinary Services Director as needed.

For the Staffing, Scheduling and Budgeting the Efficient Operation of Culinary Services Department

• Allocates proper distribution of Culinary Services personnel based on knowledge and skill. Completes schedule and posts prior to start…