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Culinary Director

Culinary director

  • Job Department: Culinary
  • Job Type: Full Time
  • Job Location: NLB Campus (Cumming, Georgia)
  • FLSA Status: Exempt
  • Reports To: COO


Full Job Description

The Culinary Director is responsible for coordinating all food service activities for residents, staff, and visitors at No Longer Bound. He/she will oversee all culinary activities, including the planning of menu items, ordering supplies, and preparation and cooking of meals. He/she will also supervise, support, and train the residents working in NLB Culinary.


Duties and Responsibilities

  1. Handles all administrative duties of the Culinary Department
    • Estimates food and beverage costs and requisitions or purchases supplies.
    • Monitors budgets and reviews financial transactions to ensure that expenditures are authorized and budgeted.
    • Schedules and receives food and beverage deliveries and pickups, checking delivery contents to verify product quality and quantity.
    • Maintains food and equipment inventories, and keeps inventory records.
    • Arranges for equipment purchases or repairs
  1. Plans and Prepares the food served at No Longer Bound
    • Plans the daily menus
    • Investigates and resolves food quality and service complaints.
    • Prepare and cook foods of all types, producing balanced meals with a variety of options
    • Ensures that the food in storage meets adequate levels of nutrition and sustenance
  1. Ensures that the program follows policies and procedures and meets federal and state requirements
    • Inspects food and food preparation to maintain quality standards and sanitation regulations
    • Establishes standards for personnel performance and customer service.
    • Monitors compliance with health and fire regulations regarding food preparation, serving, and the dining facilities.
    • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
    • Directs the cleaning of the dining area and kitchen
  1. Trains and leads residents working in NLB Culinary
    • Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation.
    • Supervise/coordinate activities of residents engaged in food preparation.
    • Instruct residents in the preparation, cooking, garnishing, or presentation of food.
    • Demonstrate new cooking techniques or equipment to staff.
    • Participates in the clinical requirements of an industry leader, which includes participating in monthly Treatment Plan meetings and regular documentation for each resident working in NLB Culinary.


Job Qualifications

  • Education: Associate’s degree in culinary arts
  • 2-3 years of experience in restaurant management
  • At least 6 years of experience in culinary management would be a plus.
  • Must have knowledge of large quantity meal preparation, menu planning, and completing state, federal, and local reports
  • Physical Demands: Must be able to lift up to 50 pounds, work standing or walking for a full work day, and be capable of performing outside duties under all weather conditions occasionally


Competencies

  • Confidentiality and privacy regarding all matters involving the residents and potential residents.
  • Skilled in time and goal management, oral and written communication, along with being adaptable and flexible.
  • Experienced in conflict resolution, and able to work in a fast paced, dynamic and changing environment.
  • Able to perform writing, administration, and data entry into multiple systems.
  • Be service oriented and able to comply with the organization’s Code of Conduct, all regulatory and contractual requirements, organizational policies, procedures, and internal controls.

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