Regional Culinary Director
Volunteers of America - National Services

Job Info

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Come join our awesome team as a Regional Culinary Director on the Colorado Float Team! $4,000 bonus!

The Colorado Float Team is part of Volunteers of America National Services which serves as the Housing and Healthcare affiliate of the Volunteers of America parent organization.

Regional Culinary Director Job Highlights:

• $57,000 to $60,000 - depending on experience and certifications
• 403(b) Retirement Plan;
• Flexible Scheduling;
• Quality training, continuing career education and leadership programs.

Required Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience

• Bachelor's degree in culinary arts program preferred.
• Certified as Dietary Manager required.
• Minimum of two years Healthcare experience.
• Must have successfully completed food safety training.
• Five (5) years administrative experience preferably in the food service industry, with an emphasis in institutional food service management.
• Experienced in: budgeting, inventory control, capital equipment and product purchasing, sanitation, institutional equipment and kitchen procedures and quality control.

Knowledge, Skills, and Abilities

Language Ability

• Ability to communicate effectively in writing and orally, speaking the primary language of the residents.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Cognitive Demands

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills

• Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet.

Competencies

• Must demonstrate an interest in working with a senior population.
• Manages people effectively by taking responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services.
• Provides leadership by exhibiting confidence in self and others; Inspires and motivates others to perform well.
• Interacts with guests, residents and staff in a courteous and friendly manner.

• Responds promptly to resident needs.
• Supports organization's goals and values.
• Balances team and individual responsibilities.

Environmental Adaptability

• Works primarily indoors.
• Possible exposure to high heat and cold temperatures.
• Possible exposure to unpleasant odors.
• Possible exposure to chemicals as identified in the MSDS Manual.
• Continuous exposure to residents who are ill, confused, irritable and irrational.

Essential Functions:

The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

Develops and implements food services policies and procedures and job descriptions.

Performs job in compliance with company policies and procedures and professional and community standards.

Maintains client, employee, and agency confidentiality in all aspects of the job.

Protects confidential documents in a manner that prevents unauthorized access.

Shares information appropriately and timely in accordance with facility policy.

Reports all client concerns to the clinical supervisor immediately.

Ensures effective communication and positive working relationships with personnel from all areas of the company to maintain coordination of interrelated activities.

Consults with dietary services supervisors in the region on a frequently scheduled basis regarding menu planning, supply purchasing and proper storage, maintenance of records of costs, menus, and personnel and budgeting for the dietary departments.

Attends education and training sessions to improve knowledge and skills as the Regional Culinary Director (CDM).

Assists the dietary services supervisors in the region in the development of dietary policies and procedures and in the organization and planning for dietary services. Any new policies will be reviewed and approved prior to implementation by the facility administrator and Regional Vice President of Operations

Evaluates the skills of the dietary managers in the region to determine training needs and level of responsibility for documentation. Accountability is coordinated with the facility administrator.

Assists dietary supervisors in planning for taining and conducting such services for dietary staff at least monthly.

Provides in-service training for staff of dietary departments and direct care staff in the region.

Participates in facility meetings as required.

Directs resident nutritional needs planning program. Plans menus and menu cycles according to cultural and regional food preferences, client/participant/resident dietary guidelines according to State and Federal regulations. Adjusts recipes to appropriate yield and implements substitutions of menu items as needed.

May attend and participate in resident care conferences, to include Quarterly, Annual and Initial Assessments; completing MDS (nutritional section), nutritional assessments, and all documentation necessary for compliance with State and Federal regulations.

May contact designated residents and/or families through routine and special visits; documents all pertinent dietary information (ie.,diet changes, eating habits and order changes).

May coordinates dietary services with Nursing Department goals concerning individual resident nutritional needs in accordance with physician's orders.

Observes meal service in dining area; obtain resident feedback on food quality, taste, appearance, temperature and service. Checks the condition of dietary equipment in assigned facilities regularly.

Ensures sanitation and safety standards are maintained, plan and update cleaning schedules and complete follow through of all plans in place.

Supervises and assists in workflow and food handling techniques of staff throughout meal preparation and service.

Plan and Coordinate Culinary Service functions in cooperation with other departments' traditional facility celebrations, activities, or special events; develops and maintains system for food preparation.

Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget.

Oversees the inventory and the ordering food and chemical supplies for the kitchen.

Establish and maintain an accurate system for the tracking of meals served.

Negotiates and signs food service agreements with vendors and reviews annually.

Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget.

Assists other departments to ensure an organized and uniform system of services to residents.

Maintains a records of dates, times, length of visits and functions performed for each facility.

Evaluates and recommends equipment purchases according to established procedures.

Prepares departmental objectives based on sound financial analysis, keeps work records and schedules, prepares department budgets, requisitions supplies, monitors inventory and establishes appropriate controls.

Work as liaison with Consulting Dietician in meeting all State and Federal guidelines.

Makes recommendations for improvements to the dietary service of the facilities together with plans for implementation and continuing assessment, through dated and signed reports to be retained and evaluated by the facility Administrators.

Reports irregularities sufficient to be a deficiency in a State of Colorado survey to the Regional Vice President of Operations without delay on an ongoing basis.

Prepares baseline data for each facility that addresses weak areas and develops plans for improvement. A report that identifies priorities and addresses obstacles will be submitted to the Regional Vice President of Operations monthly.

Monthly operations reports.

Other duties as assigned by the Supervisor.

OTHER PRIMARY FUNCTIONS:

May cross train in other business operations responsibilities and provide back up to other positions as needed.

Performs additional duties and responsibilities as deemed necessary.

Supervisory Responsibilities

• Manages subordinate supervisors who supervise additional employees in the Dining Services department.
• Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Manage administration of personnel functions of the Culinary Department: recruits, interviews, and hires department personnel; supervises orientation; counsels and/or disciplines staff on infractions of established rules; terminates staff when needed; conducts exit interviews of department personnel.

About the Colorado Float Team:

The Volunteers of America National Services Colorado Float Team is a team of experienced professionals that assist in the facilities that we serve, such as the Senior Community Care Program for All-Inclusive Care for the Elderly (PACE), Horizons Health Care Center, Valley Manor Care Center, the Homestead at Montrose, and Home Health of Western Colorado. As a PRN employee, you will enjoy ultimate flexibility and work as little as 4 shifts per month or full-time hours, it is YOUR choice. One (1) year of experience is required - you must be willing to work at any VOA facility that has a need. Love to travel? Interim assignments to facilities in other states may be available! To travel, you must have a multi-state nursing license and/or the ability to obtain a state license in the state of the assignment.

Our 2022 Great Place to Work survey results found that 87% of employees said their work has a special meaning: this is not "just a job".

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