Systems Director of Culinary Services

Company Description

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Job Description

Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a passionate leader to join our team!

We have an exciting opportunity for a  System Director of Culinary Services at a beautiful senior living community in Billings, MT. This role will be responsible for overseeing multiple locations for this beautiful long-term care system. This role will act as the client liasion therefore we are looking for excellent communication skills!  

We are looking for a professional leadership presence along with a strong food/culinary background. You will be excited to lead this culinary program by bringing your excellent business acumen and fresh ideas! 

This is a hands-on role that will work to direct and motivate the culinary team to create a culture of excellence!

Benefits Offered:

• Comprehensive Benefits: Medical, Dental, and Vision
• Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays
• Employee Assistance Program: Support when you need it
• Company-Provided Life Insurance: Peace of mind for you and your family
• 401K with Company Match: Plan for your future

Summary/Objective:

The System Director, of Culinary Services, is responsible for leading the innovative development of all culinary, wellness, and retail systems, recipes, menus, and related product development and promotions within the existing brand. He/she will ensure compliance with culinary standards in all facility dining operations across business lines.

This person will be charged with developing excellent working relationships with clients and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions:

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

• Assists in implementing company retail programs in existing and new retail service locations across all lines of business.
• Oversee and manage 5 Direct Reports.
• Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups.
• Monitors market trends and identifies appropriate target markets
• Guides product and service offering through the product life cycle
• Innovation of new product and program development.
• Manage the portfolio of products within the signature recipes.
• Maintains compliance of standards for meal service, food quality, task performance, and budget responsibility 
• Directs and supervises all culinary functions and personnel.
• Purchases food products from approved vendors. 
• Maintains cost records and works to meet budget guidelines. 
• Hires, orients, train, counsels, disciplines, and when appropriate, terminates culinary employees. 
• Completes weekly payroll for employees and ensure there is no over time.
• Performs audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity
• Plans and assists in preparation and service of holiday and special meals and functions. 
• Participates in department head meetings. 
• Attends meeting with residents to ensure satisfaction 
• Establishes and maintains effective client and resident relations.
• Evaluates work performance and gives evaluations to culinary employees. Maintains the personnel records of the culinary employees. 
• Maintains the standardized recipes in which the recipes are adjusted to the size of the facility. 
• Inspects Culinary Department regularly to ensure that it is safe and sanitary. 
• Submits written reports to administration as necessary. 
• Plans and presents in-service education programs for the Culinary Department.
• Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary. 
• Ensures continued compliance with all federal, state, and local regulations. 
• Works with Culinary Directors and Registered Dietitians
• Is responsible for knowing, understanding, and conveying to other Culinary staff personnel the Federal and State rules and regulations regarding nursing home dietary requirements and is responsible for their enforcement within the scope of the Culinary Department. 
• Perform other department duties assigned by Vice President of Operations.

Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

Competencies:

• Customer Service Oriented.
• Basic Food Preparation Knowledge.
• Sanitation and Safety Practices.
• Team Leadership
• Time Management.

Supervisory Responsibility:

This position must provide management for all aspects of the Culinary Department.

Work Environment:

Requires repetitive wrist motion. This position requires lifting, up to seventy-five pounds (75lbs).

Physical Demands: The Culinary System Director stands and walks intermittently throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. The Culinary System Director must have the ability to work with chemicals/cleaning agents and must be able to lift and/or carry 50 to 75 pounds. 

Position Type/Expected Hours of Work: This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Required Education and Experience: ServSafe Manager Certification (must be obtained within first 90 days of Employment). Previous 3-5 years’ experience in Healthcare or Hospital food service management. Successful candidate will also have 1-3 years’ experience in a high volume production kitchen.

Additional Information

Aap/Eeo Statement:

Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.