Assistant Director of Culinary

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Overview

Otterbein is currently seeking a talented

Assistant Director of Culinary to join our team at our vibrant, not-for-profit retirement community. The Assistant Director of Culinary Services is responsible for supervising the overall production of Culinary Services for the Assisted Living, Long-Term Care and Post-Acute areas of the Otterbein campus.  The Assistant Director will manage staff, ensure customer satisfaction, conduct inventory, provide daily oversight of food production and ensure high quality.  The Assistant Director will also ensure compliance with community

policies and procedures, as well as state and federal regulations.  The Assistant Director oversees the operation of the restaurant-style dining for our residents in a comfortable, home-like atmosphere.

Shift:

Rotating 1st

Key Responsibilities

• Liaison for Culinary Department with resident or interdepartmental issues/concerns.
• Oversees all pantries are adequately stocked daily.
• Oversees proper completion of the daily temperature logs, and other daily documentation.
• Assumes all responsibility in the absence of the Director of Culinary Services.
• Assists the Director of Culinary Services with routine and special function menu planning, and the overall production of the culinary services department.
• Supervises partners to ensure that meals are served hot, on time, and in an attractive manner.
• Supervises Dining Room when needed.
• Identifies opportunities for partner development regarding hospitality training, sanitation practices, and safe food handling techniques.
• Begins the process for catering events.  Meets with residents/customers to set up date, location, menu and other needs.  Organizes with other departments if needed and gives information to Chef to complete event.
• Responsible for administrative tasks, such as spend down reports, coding invoices, assisting with diet orders, etc.
• Completes and presents partner evaluations for servers and dietary aides.
• Other duties as assigned.
• Special Skills and Requirements
• Must be able to cope with mental and emotional stress related to working with persons who are ill, disabled, elderly and/or emotionally upset.
• Must be able to communicate in English.
• Must be detail oriented and have excellent literacy and writing, documentation, communication and interpersonal abilities.
• Ability to add and subtract (as in setting up salads or counting trays) and multiply and divide (as in exploring recipes to forecasted needs).
• Knowledge of methods and procedures for serving food, principles of sanitation and principles of safe food handling.
• Knowledge of the care and use of food service equipment and kitchen equipment.
• Knowledge of basic nutrition and modified diets.
• Ability to work fast and efficiently in order to serve meals at a specified time.
• Basic supervisory skills such as training, motivation discipline, record keeping.

Qualifications

• High School diploma or GED
• Minimum of three years’ experience in dining, catering, restaurant and/or cooking field, preferably in the senior living setting.
• Must be an excellent cook, preferably with formal culinary training
• Knowledge of health care food service regulations
• Current ServSafe certificate.
• Superior supervisory and customer service skills
• Enjoy working with the senior population
• Willingness to be flexible with schedule and hours