Culinary Director Aramark
Dallas, TX1 day ago
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Skills
- Communication Skillsunmatched
- Computer Skillsunmatched
- Computer Softwareunmatched
- Disciplinary Actionunmatched
- English Languageunmatched
- Equipment Maintenance/Repairunmatched
- Food Productionunmatched
- Food Servicesunmatched
- Healthcareunmatched
- High School Diplomaunmatched
- Hospice Careunmatched
- Maintain Complianceunmatched
- Mentoringunmatched
- Microsoft Officeunmatched
- Microsoft Product Familyunmatched
- People Managementunmatched
- Performance Analysisunmatched
- Performance Reviewsunmatched
- Problem Solving Skillsunmatched
- Record Keepingunmatched
- Regulatory Complianceunmatched
- Reporting Skillsunmatched
- Safety Processunmatched
- Safety/Work Safetyunmatched
- Sanitationunmatched
- Staff Trainingunmatched
- State Laws and Regulationsunmatched
- Time Managementunmatched
- Training/Teachingunmatched
- Workplace Issuesunmatched
Description
POSITION SUMMARY:
As a Culinary Services Manager, you are responsible for supervising dining room activities during meal service and assisting with serving. In this position you are responsible for training, mentoring, and instructing shift employees with regards to daily procedures and department protocol.
RESPONSIBLE
Models a service attitude towards others, takes ownership in solving problems and takes the initiative to make things better, is friendly and courteous to residents, patients, and co-workers.
Ensure resident/patient, visitor, and co-worker safety by remaining aware of and reporting any new or existing safety hazards.
Maintain good attendance record; arrive at work on time and conform to scheduled work hours.
Wear and use appropriate protective gear and equipment, ie, aprons, hair nets.
Perform all job duties safely.
Supervise dining room activities during meal service and assist with serving, as needed.
Supervise tray line, food production and dish room activities, to ensure completion of daily routine.
Supervise all aspects of Dining Services staff, including but not limited to performance evaluation, scheduling, counseling, training.
Handle disciplinary action with staff in conjunction with Director of Dining Services
Responsible for conducting training and daily meetings.
Inspect work area of all shift employees and follow-up to assure completion of daily tasks.
Make daily sanitation rounds and correct any deficiencies to ensure compliance with State Regulations
Perform duties of shift employees as needed for call-ins, vacation, etc.
Train, mentor and instruct shift employees with regards to daily procedures and department protocol.
Assist with maintaining diet card on health unit residents.
Maintain time efficiency and accuracy in meal service provided to the residents, visitors, and staff.
Identify and report equipment maintenance needs to management.
Process employee meal sign-in sheet and ensure accurate amounts of trays are prepared.
Provide daily reports to management with regards to resident, staff, and /or visitors concerns/complaints, staff disciplinary issues, food shortages, etc.
Assist with disciplinary actions related to shift employees, as needed.
- Work holidays and weekends as needed
Other duties as assigned by Director of Dining Services
MINIMUM QUALIFICATIONS:
High school graduate or GED
Minimum of 3 years supervisory production experience in a high-volume healthcare setting or equivalent or 2 years supervisory experience
Ability to read, write and effectively communicate in English.
Proficient with computers and software programs, such as Microsoft Office products
Ability to provide instructions and give directions to complete daily routine.
Ability to perform Essential Duties as outlined below.
Genuine caring for and interest in the care of mature adults, handicapped people, and hospice Patients
Ability to perform work tasks within the Physical Demand Requirements as outlined below.
Ability to comply with the Resident Bill of Rights and the Employee Responsibilities
Ability to comply with organizational and departmental safety policies and procedures.
Food Service Certification preferred.
WORK CLIMATE:
Primarily inside climate-controlled building
WORK PACE:
Fast Paced
PHYSICAL DEMANDS:
FREQUENCY:
Never = 0% Rarely = 1 10% Occasionally = 11 33%
Frequently = 34 66% Continuously = 67+%
WEIGHT FREQUENCY OBJECTS
Lifting:
1 10lbs. Continuously Dishes, utensils, trays, food items
11 20lbs. Frequently Food items, pots and pans
21 35lbs. Rarely
36 50lbs. Rarely
51 75lbs. Rarely
Carrying:
1 10lbs. Continuously Dishes, utensils, trays, food items
11 20lbs. Rarely
21 35lbs. Occasionally
Standing Continuously
Walking Continuously
Sitting Rarely
Pushing Frequently
Bending Frequently
Squatting Occasionally
Kneeling Rarely
Crawling Never
Climbing Occasionally
Reaching Rarely
Grasping Rarely
Fine Manipulation Continuously
PI6af592e42b29-37456-41052476
Numbers & Facts
| Location | COPPELL, TX |
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