Culinary Services Director

Position Summary

The Culinary Services Director holds a pivotal leadership role overseeing the entire culinary department, ensuring a high-quality dining experience for residents.

• Provide strategic leadership by developing and implementing the culinary department’s strategic vision and goals in alignment with the overall Community.
• Lead and mentor the culinary team, promoting a culture of excellence and continuous improvement.
• Oversee the daily operations of the culinary department, ensuring efficient and high-quality meal service to residents.
• Monitor the performance and quality of the culinary services, implementing changes as needed for improvement.
• Develop and manage the culinary budget, including food costs, labor, and kitchen maintenance, to ensure financial targets are met.
• Analyze financial data to identify trends and opportunities for cost savings.
• Regularly review and update kitchen policies and procedures to comply with current health codes and industry standards.
• Lead the creation and revision of menus, incorporating resident feedback and dietary needs to ensure variety, nutrition, and satisfaction.
• Engage with residents to gather feedback on meal services and dietary needs, fostering a positive dining experience.
• Organize special culinary events or initiatives to enhance the dining experience and promote a sense of community among residents.
• Negotiate with suppliers and vendors to secure high-quality ingredients and kitchen supplies at competitive prices.
• Conduct inventory management practices to ensure a consistent and efficient supply chain.
• Implement comprehensive training programs for culinary staff to ensure skill development and adherence to industry standards.
• Conduct performance evaluations and identify opportunities for professional growth.
• Supervisory Responsibility:
  Yes.

• Must possess a minimum of a high school diploma or equivalent, Bachelor’s degree in Culinary Arts, Hospitality, Nutrition, Food Service Management, or related field preferred.
• At least 3-5 years of experience in the culinary field, with preference for backgrounds in healthcare, senior living, or hospitality industries.
• Role requires a profound understanding of culinary arts, leadership, organization, and management skills.
• Experience in a supervisory role.

• Having positive and effective communication skills with residents and culinary team.
• Understanding of basic healthcare principles or practices.
• Familiarity with safety protocols and infection control measures.
• Understanding of basic food safety and sanitation principles.
• Demonstrated leadership experience, such as supervisory or team lead roles.
• Ability to provide physical assistance and support to residents with mobility challenges.
• Proficiency in maintaining accurate records and documenting observations.
• Capability to remain calm and compassionate in challenging situations.
• Problem‑solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.
• Demonstrate excellent customer service skills, with the ability to foster positive relationships.

West Linn, OR 97068