Culinary Director - Northbridge Companies

Why Join Our Culinary Family:

At our community, we hold our associates in high regard, offering a comprehensive suite of benefits designed to nurture growth, well-being, and fulfillment.

Competitive Compensation: Your exceptional culinary talents are met with commensurate compensation.

Flexibility: Embrace the freedom of flexible schedules and shifts that accommodate your lifestyle.
Celebrate Downtime: Enjoy paid holidays, vacation days, and personal leave to recharge and reconnect.

Wellness Matters: We prioritize your well-being with comprehensive health insurance coverage.

Financial Future: Secure your future with 401k options and company matching contributions.

Continuous Learning: Embark on a journey of ongoing education and enriching in-services to elevate your culinary prowess.

Job Summary for the Culinary Director:
The Culinary Director will be responsible for the planning and supervision of the entire food service department and assuring compliance with all regulatory requirements and the standards of excellence set by the Company.

Essential Job Functions:
• Plans, develop, organize and implement the food service department, including hiring/firing of staff in conjunction with the Executive Director.
• Meet regularly with the Executive Director and care staff to assure compliance with residents' diet requirements.
• Train staff, and monitor/promote independent programs for staff training
• Coordinate the food services department with other departments.
• Order and purchase food, supplies and equipment as needed.
• Inventory, weigh and check all incoming deliveries of food and supplies
• Direct the proper storage of food and supplies and maintain an orderly inventory.
• Develop, test and maintain a file of standard recipes.
• Assure the delivery of meals to the dining room at appropriate times
• Assist in food preparation and cleaning duties.
• Plan and assist with special events including private dinners.
• Periodically conduct a resident response program seeking evaluation of meals
• Evaluate food consumption and determine/minimize waste
• Assist in the preparation of the annual Food Service budget and make efforts to operate within those guidelines.

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