The Peaks
Director of Culinary Services
The Peaks, Flagstaff, Arizona, United States, 86004
The Peaks Director of Culinary Services Flagstaff, Arizona Apply Now
Essential Job Functions, Duties, and Responsibilities:Develop, implement and evaluate the department's daily schedules and processes.Ensure all culinary personnel follow policy and procedures.Coordinate and provide hot and cold foods for events that the community holds.Create and execute corrective plans that address survey inspection results and other performance issues.Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.Ensure that the food prepared and served meets presentation standards, food quality guidelines and food safety.Establish a food service production workflow to ensure meals are prepared timely.Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift.Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.Assist in staff development. Monitor employee performance and resolve staff performance issues including those that may lead to termination.Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.Ensure hazardous chemicals are properly labeled and stored appropriately.Recommend and purchase equipment and supply needs of the department to the Executive Director.Place orders for equipment and supplies using approved vendors and products.Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.Manage inventory and replenishment of all food items and equipment.Prepare and plan the Culinary Department's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
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Essential Job Functions, Duties, and Responsibilities:Develop, implement and evaluate the department's daily schedules and processes.Ensure all culinary personnel follow policy and procedures.Coordinate and provide hot and cold foods for events that the community holds.Create and execute corrective plans that address survey inspection results and other performance issues.Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals.Ensure that the food prepared and served meets presentation standards, food quality guidelines and food safety.Establish a food service production workflow to ensure meals are prepared timely.Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift.Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner.Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles.Ensure the staff participate in training programs and meet federal, state, and company in-service requirements.Assist in staff development. Monitor employee performance and resolve staff performance issues including those that may lead to termination.Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner.Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals.Ensure hazardous chemicals are properly labeled and stored appropriately.Recommend and purchase equipment and supply needs of the department to the Executive Director.Place orders for equipment and supplies using approved vendors and products.Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored.Manage inventory and replenishment of all food items and equipment.Prepare and plan the Culinary Department's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval.
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