<p>The Director of Food Services prepares all menus and oversees management of Culinary Staff, including Chefs and Cooks. This position manages kitchen functions, including menu planning, meal preparation and maintenance of quality standards for food storage, sanitation and cleanliness of equipment and storage areas. The Executive Chef may have oversight of staff in more than one facility.</p> <p>Primary Duties and Responsibilities</p> <ul> <li>Plan, direct, organize, and oversee the production of all menus approved by dietitians and in accordance with food safety regulations. </li><li>Ensure and facilitate the economical, timely, and satisfactory production of meals within the establishment. </li><li>Preparation of all meals, training, and performance. </li><li>Oversee product acquisition, storage and correct utilization of food and beverage products. </li><li>Inspect and maintain kitchen sanitation and food storage to meet all food safety regulations. </li><li>Establish, plan and forecast assigned budget and expenditures. </li><li>Manage and train all kitchen staff and supervises culinary activities, create work schedules and oversee performance standards. </li><li>Responsible for all internal/external-departmental communications. </li><li>Available for alternate, evening and weekend schedules and shifts may be required to meet client needs, state and regulatory agency requirements and business necessity. </li><li>Maintain appropriate professional boundaries with current and former clients, client family members and referral sources. </li><li>Comply with company's code of conduct. </li><li>Other duties as assigned. </li></ul> <p>Knowledge, Skills, and Abilities</p> <ul> <li>Demonstrate knowledge of the production, distribution, and cycling of food and beverage products. </li><li>Intermediate level of culinary equipment operation skills required. </li><li>Ability to identify the needs/concerns of clients, and determine potential solutions, resolve, or redirect as appropriate is required. </li><li>Ability to work with and maintain confidentiality of sensitive information such as client care, medical-related information, or finances is required. </li><li>Ability to understand and perform job responsibilities using specialized knowledge related to culinary services. </li><li>Intermediate level of analytics, time/project management and organizational skills required. </li><li>Intermediate oral/written communication and decision-making skills required. </li><li>Basic office administration and finance skills required. </li><li>Basic computer/technical skills such as PC, word processing, Microsoft office, and spreadsheet creation/utilization required. </li><li>Basic understanding of addiction/recovery required. </li></ul> <p>Qualifications and Requirements</p> <p>Education/Licensing:</p> <ul> <li>High School Diploma or GED and vocational culinary training, required. </li><li>Associate or Bachelor degree, preferred. </li><li>ServSafe/Food Handlers certification, required. </li><li>Valid Driver License, required. </li></ul> <p>Experience:</p> <ul> <li>Minimum seven (7) years of experience as a Chef responsible for staff and culinary services. Related industry experience may be substituted in place of Culinary degree or required education. </li></ul>