Executive Chef and Food Services Director

3 days ago

Sapulpa, Oklahoma, United States The Gardens Full time
Job Summary:

The Gardens is seeking a highly skilled and experienced Food and Nutrition Services Director to lead our team in providing exceptional culinary services to our residents. As a key member of our management team, you will be responsible for planning, organizing, and directing the operations of our food and nutrition services department.

Responsibilities:
  • Menu Planning and Development: Plan, develop, and implement menus that meet the dietary needs of our residents, ensuring a high level of quality and presentation.
  • Team Supervision and Training: Supervise and train a team of cooks, servers, and other support staff to ensure they have the skills and knowledge necessary to provide excellent service.
  • Regulatory Compliance: Ensure compliance with federal, state, and local regulations and guidelines governing food and nutrition services in nursing care facilities.
  • Food Safety and Sanitation: Develop and implement policies and procedures for food safety and sanitation, conducting regular inspections to ensure cleanliness and organization.
  • Financial Management: Assist in the development and implementation of the facility's budget for food, equipment, and supplies, ensuring efficient use of resources.
  • Interdepartmental Collaboration: Coordinate with other departments to ensure seamless delivery of services, including the development of procedures for the safe operation of all food and nutrition services equipment.
  • Staff Development and Training: Ensure that all personnel operate equipment in a safe manner and follow established infection prevention and control procedures, participating in continuing education programs to stay up-to-date on industry developments and best practices.
  • Quality Assurance and Performance Improvement: Collaborate with the Quality Assurance and Performance Improvement (QAPI) Committee to identify and implement improvements to food and nutrition services.
  • Reporting and Documentation: Develop and implement procedures for reporting hazardous conditions or equipment, ensuring that all food and nutrition services personnel attend and participate in all required in-service training programs.
  • Orientation and Training: Assist in the development and implementation of an effective orientation program for new employees, ensuring they have the necessary skills and knowledge to perform their duties.
  • Waste Management and Safety: Develop and implement procedures for the safe handling and disposal of hazardous chemicals and waste, ensuring that all personnel follow established safety regulations in the use of equipment and supplies.
  • Surveys and Inspections: Participate in facility surveys and inspections made by authorized government agencies, serving on and participating in various committees of the facility, including the Infection Prevention and Control Committee and the Policy Advisory Committee.
Requirements:
  • Education: Bachelor's degree in nutrition, dietary management, or related field from an accredited college or university.
  • Experience: Minimum 5 years of experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility.
  • Certification: Certified Dietary Manager (CDM) certification or comparable certification.
  • Language Skills: Ability to read, write, speak, and understand the English language.
  • Leadership and Communication Skills: Ability to make independent decisions and deal tactfully with personnel, residents, family members, visitors, government agencies, and the general public.
  • Knowledge and Skills: Knowledge of food and nutrition services practices and procedures, as well as laws, regulations, and guidelines governing food and nutrition services functions in nursing care facilities.
  • Leadership and Teamwork: Leadership ability and willingness to work harmoniously with and supervise other personnel.
  • Problem-Solving and Adaptability: Ability to plan, organize, develop, implement, and interpret programs, goals, objectives, policies, procedures, and other related functions of the food and nutrition services department.
  • Physical Demands: Ability to maintain the care and use of supplies, equipment, and other resources, and maintain the appearance of food and nutrition services areas, performing regular inspections of food and nutrition services areas for sanitation, order, safety, and proper performance of assigned duties.
  • Communication and Interpersonal Skills: Ability to relate information concerning a resident's condition, read and interpret food and nutrition services cost reports, financial data, and other related information, and cope with the mental and emotional stress of the position.
  • Independence and Flexibility: Ability to function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
  • Health Requirements: Ability to meet the general health requirements set forth by the policies of this facility, including a medical and physical examination.
  • Physical Abilities: Ability to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
Working Conditions:

The Food and Nutrition Services Director will work in office areas as well as throughout the facility's food and nutrition services areas, moving intermittently during working hours. The position is subject to frequent interruptions and is involved with residents, personnel, visitors, government agencies, and other individuals under all conditions and circumstances. The position is also subject to hostile and emotionally upset residents, family members, and other individuals. The Food and Nutrition Services Director will communicate with the medical staff, nursing staff, and other department supervisors, working beyond normal duty hours on weekends and in other positions temporarily when necessary. The position is subject to call back during emergency conditions and attends and participates in continuing education programs. The position is also subject to injury from falls, burns from equipment, odors, and other hazards throughout the workday, exposure to hazardous waste and infectious and communicable diseases, and maintaining a liaison with other department directors to adequately plan for food and nutrition services and activities.

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