Pioneer Ridge Independent Living - Key Job Duties and Responsibilities Duties and Responsibilities The Culinary Services Director oversees all FOH and BOH dining operations; including, but not limited to, the  restaurant-style dining program, ancillary pub and coffee shop, specialty, and catered events. The Culinary Services  Director oversees daily food production, kitchen staff and service staff, staffing, and scheduling both FOH and BOH  operations. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive, and you will be  required to perform other duties/responsibilities as assigned by an authorized supervisor. Operates main kitchen, dining rooms, pub, and ancillary services within established health, safety and sanitation guidelines put forth  by the local Health Department, Fire Safety and Federal guidelines. Ensures daily preparation of food meets criteria for quality, taste, texture, and presentation. Coaches and provides leadership to all the dietary staff to maintain food and beverage service at the highest levels and sustain a  professional workforce. Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen, dining room, pub and  ancillary outlets that may include coffee bar and outdoor cooking spaces. Ensures proper food and beverage pars and inventories are established and maintained for effective dining operations. Responsible for staffing and scheduling both FOH and BOH ensuring proper shift coverage and training.   Responsive to resident feedback on seasonal menu and daily features. Address any internal or external resident or family concerns pertaining to food operations. Ensures all food and beverage is received, stored, labeled rotated and produced to ensure high standards of freshness, minimizing  waste, and maximizing quality. Comply with the Community’s personnel, safety, and corporate policies and procedures. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Plans and executes special events throughout the facility including Sunday Brunch, Holiday themed meals, Mother’s Day Brunch, resident choice meals, sporting event themed meals in the pub, cookout nights through the warmer months. Oversee all food deliveries to ensure all food items have been delivered and stored according to nationally recognized food safety  standards. Creation and implementation of menus. Outlines and supports safe work practices and provides a safe working environment. With cooperation of corporate staff, ordering foods and culinary related equipment deemed as necessary for the facility food service operations. Recruits, interviews, and trains all staff members. Holds all staff accountable to established policies and procedures. Responsible for compliance with all State and Federal regulations including blood borne pathogens, infection control, use of  hazardous materials and fire safety. Essential Job/Physical Requirements The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other  job/physical requirements may be necessary as deemed by the Community. • Regular worksite attendance. • Must have a bachelor’s degree from a four-year college or university; or 5 or 6 years related experience and training; or equivalent  combination of education and training. • Post-secondary training with Certificate of Completion from accredited culinary program, preferred. • Must be able to work beyond normal working hours and on weekends and holidays when necessary. • Must be proficient in common computer programs including Microsoft Word and Excel. • If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in  Company’s Motor Vehicles policy. • Must be able to read, write, speak, and understand the English language. • Must be able to assist in the evacuation of residents during emergency situations. • Must be able to perform the essential position functions of the job with, or without reasonable accommodation. • Must be able to meet the general health requirements set forth by State regulations and Company policy which may include medical and physical examinations. • Must be able to push, pull, move, and/or lift a minimum of 30 pounds to a minimum height of 3 feet and be able to push, pull,  move, and/or carry such a weight a minimum distance of 4 feet. • Must be able to bend, stoop, kneel, crouch, perform overhead lifting, and perform other common physical movements as needed  for your position. • Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the  Community. • Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the  requirements of this position can be fully met.