Culinary Services Manager - Avamere Three Fountains

Culinary Services Manager

Status: Full-Time

Location: Avamere Three Fountains: 835 Crater Lake Ave, Medford, Oregon

Apply at Teamavamere.com

Job Summary

The Culinary Services Manager is directly accountable to the Administrator for the daily operation of the culinary department, with regularly scheduled consultation from a qualified Dietitian.  The primary purpose of the position is to assist in planning, organizing, developing, and directing the overall operation in accordance with current federal, state, and local guidelines and regulations.    

Essential Duties and Job Responsibilities

• Enforces culinary policies and processes with the assistance of the Registered Dietitian.
• Represents the Culinary Department at staff meetings and communicates pertinent administration information to staff.
• Verifies compliance with State, Local, and Federal standards of participation.
• Adapts master menu cycle to individual and facility preferences with Registered Dietitian.
• Maintains and issues a file of standardized recipes adjusted to proper yield.
• Supervises food preparation and service; verifies a high level of food quality and compliance with food service regulations.
• Verifies high standards of sanitation. Maintain current cleaning schedules.
• Verifies proper equipment maintenance in cooperation with the Administrator and Maintenance Department.
• Prepare meals and/or perform functions of Cooks and Culinary Aides in instances of  
• Assist in planning, organizing, implementing, evaluating, and directing the Culinary Department, its programs, and activities. 
• Visits residents to obtain food preferences and assists in gathering information for nutritional assessment.
• Communicates appropriate information to other members of the health team.
• Maintains essential records:
• Menus (per state regulation).
• Purchase records (6 months).
• Culinary Department schedule.
• Temperature logs: Food, Dish machine, Refrigerator, Freezer (3 Months).
• Tray tickets to be up to date for all residents
• Review and assist Administrator and/or Registered Dietitian in developing a plan of correction for culinary service deficiencies noted during survey inspections. 
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc. 
• Involve the resident/family in planning objectives and goals for the resident. 

Personnel Responsibilities:

• Assist in the recruitment, interviewing, and selection of culinary personnel. 
• Assist in developing, implementing, and maintaining an effective orientation program for new culinary employees. 
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work. 
• Counsel/discipline culinary personnel as requested or as necessary. 
• Terminate employment of personnel, when necessary, document and coordinate such actions with the Administrator. 
• Review and check the competence of culinary personnel and report necessary adjustments/corrections as required or that may become necessary to the Administrator. 
• Maintain a productive working relationship with other department supervisors and coordinate culinary services to ensure that daily culinary services can be performed without interruption. 
• Monitor absenteeism and schedule adequately and far enough in advance to ensure that an adequate number of culinary service personnel are always on duty. 

Budget and Planning Functions:

• Forecast needs of the department.  
• Controls dietary cost within budget, including food, supplements, labor, and supplies.
• Purchases or requisitions of food supplies in appropriate quantities based on the menu.
• Supervises proper receiving and storage of food.
• Maintain current written records of department expenditures.  
• Make departmental adjustments to conform to the approved budget, and/or as dictated by administrative analysis of the monthly operating statement.

Qualifications

• Ability to travel and/or attend educational offerings presented by the facility, as well as approved offerings by Association conferences or other entities.
• Ability to read and write in English, with knowledge of arithmetic and units of measurement used in food preparation
• Moderate to heavy lifting (50-pound maximum), bending, reaching, and stooping.
• Ability to use good judgm