Culinary Service Assistant Director - The VIllas at St. Louis Park

Culinary Service Assistant Director

Full-time

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 of next pay period. 
• Provides leadership, supervision and support to all Culinary Services staff. 
• Addresses all new employees, during orientation, regarding the Culinary Services department and  supervises their training period.

FACILITY COMPLIANCE 

• Promotes a highly positive workplace centered on strong customer service, inclusivity and ensuring staff  feel welcome and supported 
• Maintains departmental records; i.e., food and equipment, temperature monitor, numbers of meals  served, etc. 
• Participates in inspections and audits of department as needed to maintain safety and sanitary  conditions.  
• Attends educational programs on Continuous Quality Improvement, customer satisfaction and other  such programs. Further completes audits as designated.  
• Attends continuing education/in-services pertinent to your department and designated by the ADON
• Maintains and applies knowledge of current policies and procedures as it relates to your job  responsibilities.  
• Educates Culinary Services personnel about new standards and policies as needed.
• Maintains current knowledge of federal and state regulations particularly those relating to Culinary  Services.  
• Attends all staff education of the Rehabilitation Center relating to safety, infection control and disease  process.  
• Maintains standard of food production and sanitation as defined by Monarch Healthcare Management  Policies and Procedures. 
• Is knowledgeable of and abides by the importance of the Residents’ Bill of Rights 

QUALIFICATIONS 

Education and Experience 

• Must have a desire and commitment to work with geriatric residents and understand their special  needs.  
• Must have strong clear communication is a must as well as a commitment to improving the knowledge  and skill of Culinary services to older persons.  
• Must be able to follow directions, communicate clearly, cooperate with co-workers and perform  assigned tasks.  
• Must be able to perform essential functions of the position with or without reasonable  accommodation.  
• Must qualify for employment, after criminal background check, per guidelines of the Minnesota  Department of Human Services.

Preferred 

• Experience in healthcare, skilled nursing facility or assisted living community 

Required Skills and Abilities 

• Ability to effectively manage multiple tasks and pivot with sudden demands of your attention Resilience; ability to welcome constructive feedback, course correct and not take it personally Personability; ability to get along with all personality types and inspire trust with residents, staff, family High emotional intelligence (EQ) 
• Ability to actively listen, with the goal of understanding 
• Ability to clearly speak and proficiently read and write in English 
• Comfort in operating in ambiguous situations and with diverse populations 
• Ability to thrive in an environment that is fast-paced and rapidly growing 

About Monarch:

Monarch’s mission is to change the way short term rehabilitation and long-term care is delivered. We strive to make patient care and customer service come together, putting the needs of our residents and their families first. We fulfill the communities need for health and housing, in a comfortable well equipped, pleasant home like atmosphere.

We could not provide this caliber of services without our dedicated employees. We value their contributions and work hard to attract and retain the best talent by offering a positive and supportive work environment along with competitive pay, nice perks, and great benefits.

We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.