Overview

The Lead of Culinary Operations, under the direction and guidance of the Senior Director of Transition and Wellness Services, is responsible for the effective implementation of nutritional services standards and environmental safety standards.

Their duties include assisting in hiring and training restaurant staff, following company policies, addressing concerns or solving problems and creating work schedules for culinary staff. The Culinary Manager facilitates a positive work culture and collaborates with the culinary team.

The culinary manager schedules, monitors activities of employees and contracted services, ensures adherence to budgeted resources, and complies with all regulatory, licensing, accrediting, or statutory requirements associated with these functions. All work is performed collaboratively with and in support of other services offered by St. Joseph's Villa.

All work is performed safely, effectively, to the highest ethical standards, and in accordance with St. Joseph’s Villa’s mission, values, and guiding principles.

Responsibilities

• Develops goals and objectives for the programs under his/her authority including operating policies and procedures consistent with those of St. Joseph's Villa and licensing and accreditation standards.

• Directs the performance of all work in the program. Hires, develops, motivates, disciplines, evaluates, and trains staff.

• Develops and/or organizes the daily activities, work flow, and work processes. Evaluates effectiveness of programs on a regular basis.

• Assist with development of the annual budget for assigned responsibilities and ensures that services are provided in line with budgeted parameters. Prepares capital budget requests for approval. Maintains accurate system for expenditures.

• Collaborates with community agencies to develop partnerships and relationships to foster support for and supplement the Villa’s services.

• Identifies grant and funding opportunities and coordinates with the appropriate staff to obtain revenue from all appropriate sources. Monitors implementation of grants in support of culinary services.

• Coordinates the USDA compliance process in conjunction with both service staff and Finance Office staff. (if needed)

• Ensuring incoming staff complies with training regulations and comply with all Villa policies and procedures.

• Maintaining all safety and food quality standards in coordination with the kitchen supervisor and lead culinary cook.

• Keeping clients happy and handling complaints regarding the food and culinary environment.

• Organizing schedules, keeping track of employees’ hours and processing payroll data.

• Appraising staff performance.

• Interviewing/recruiting new employees

• Approves purchase of food, maintains inventory control system for food products, and provides regular valuation of storage.

• Inspects and works with team to make sure the kitchen area is sanitary, equipment operates properly, and that appropriate equipment is available for storage, preparation, and disposal of food.

• Assist and fill in when needed in the kitchen to help prepare meals.

• Performs other duties as assigned.

Qualifications

A 4-year degree is preferred from an accredited college or university in a profession related to nutrition, home economics, or management preferred or 3 years of direct food service safety management in lieu of degree. Preference given to experience in nutrition, ServSafe and Food Protection Manager Certification.

Additional qualifications preferred:

• Previous restaurant experience
• Prior work as a manager or supervisor
• Success with customer service
• Training in food safety
• Experience with long shifts
• Financial literacy
• Ability to keep inventory organized

Proficient with Windows, Outlook, internet research, MS Office including Word, Excel and PowerPoint. Experience with proprietary software preferred.