Culinary Director

Job Summary

The Culinary Director is responsible for overseeing the daily preparation, cooking, and service of safe, high-quality nutritious meals to clients (patients, residents, staff, and visitors) of the facility, adhering to established standards, departmental/regional policies, and government regulations.

Key Responsibilities

• Direct and perform daily food preparation, cooking, and service operations
• Ensure compliance with food safety and sanitation standards
• Develop and implement menus that meet client needs and preferences
• Manage kitchen staff and coordinate with other departments to ensure seamless service
• Monitor inventory and control food costs
• Collaborate with the management team to achieve departmental goals and objectives
• Stay up-to-date with industry trends and best practices in food service management

Qualifications

• Grade 12 education or equivalent
• Certificate in an accredited cook training program
• Current Food Handler Training Certificate Level 1 or equivalent food sanitation course
• Proficiency in Microsoft Office applications and Outlook/Email
• Knowledge of therapeutic and modified food textures
• Knowledge of sanitary food handling principles and procedures
• Minimum one year full-time healthcare food service experience or institutional cooking experience
• Other suitable combinations of education and experience may be considered
• Demonstrated ability to work efficiently
• Demonstrated ability for attention to detail
• Demonstrated ability to maintain an organized work environment
• Demonstrated ability to work independently and as part of a team
• Demonstrated ability to communicate effectively with staff, healthcare professionals, and coworkers
• Demonstrated ability to maintain a positive working relationship with all staff, residents, patients, and clients
• Demonstrated ability to follow verbal and written directions
• Demonstrated ability to handle chemicals and cleaning supplies as per defined procedures
• Demonstrated ability to problem-solve within the responsibilities of the position
• Demonstrated competency in cash management
• Demonstrated ability to promote safety by practicing principles of body mechanics, electrical, chemical safety, Workplace Hazardous Materials Information System (WHMIS), thermal safety, and accident prevention
• Demonstrated ability to lift items up to 1-5 kg constantly, 6-11 kg occasionally, and 23 kg seldomly
• Ability to respect and promote a culturally diverse population
• Demonstrated ability to meet the physical and mental demands of the job
• Demonstrated ability to respect confidentiality, including paper, electronic formats, and other mediums
• Good work and attendance record