Assistant Culinary Director
Volunteers of America - National Services

Come join our awesome team as an Assistant Culinary Director at Anoka Rehab & Living Center!

Anoka Rehab & Living Center is part of Volunteers of America National Services which serves as the Housing and Healthcare affiliate of the Volunteers of America parent organization.

Schedule: M-F 8:00 AM-5:00 PM (On call every other weekend)

Salary: $26.00-$30.00hr (Based on years of experience)

Job Highlights:

Employer/Employee Benefits:

• Medical, Dental and Vision insurance
• Health Savings Account (HSA)
• Flexible Saving Account (FSA)
• 403(b) - with discretionary contribution
• Paid Vacation/Sick Time

Benefits with minimal to no cost to employees:

• Scholarships
• Employee Assistance Program (EAP)
• Wellness program
• Life insurance (with an option to purchase additional)
• Short term disability
• Loan program
• Ministry Program

Essentials:

• Assists Director of Culinary Services with ensuring proper supervision of the dietary department according to all state and federal regulations.
• Assists Culinary Services with the administration of personnel functions of the Food and Nutrition Department: recruits, interviews and hires department personnel; supervises orientation; counsels and/or disciplines employees on infractions of established rules; terminates employees when needed; conducts exit interviews of department personnel.
• Assists in development of cycle menus according to State and Federal regulations; implements substitutions of menu items as needed.
• Oversees food preparation and serving of regular therapeutic meals on designated shifts; monitors food temperatures, portion control, palatability, and attractiveness of food; inspects special diet trays for conformance to physician's diet order prior to delivery.
• Ensures sanitation and safety standards are maintained plan and update cleaning schedules and complete follow through of all plans in place.
• Performs responsibilities of Director of Food and Nutrition Services or other absent staff as necessary.
• Participates in facility meetings as required.
• Supervises and assists in workflow and food handling techniques of staff throughout meal preparation and service.
• Assists in the planning and coordinating of food and nutrition service functions in cooperation with other departments' traditional facility celebrations, activities, or special events; develops and maintains system for food preparation.
• Assists in developing and maintaining a current file of recipes for all diets; reviews and revises recipes as needed.
• Assists Director of Culinary Services in the purchasing of all department needs, tracking of all purchases for the department, maintain budget for the fiscal year and assist with inventory controls, as assigned.
• Assist Director in conducting department personnel competency/ skills set checklist to ensure that staff have the appropriate expertise to carry out the functions of the food and nutrition services department.
• Upon hire and annually, complete competency / skills set checklist to carry out the functions of the food and nutrition services department through simulation, direct observation, computer based learning, written test or documentation review.
• Other duties as assigned by the Director of Culinary Services.

Required Qualifications:

• Nutrition-related Bachelor's Degree or successful completion of state-approved food service management course (Certified Dietary Manager or Dietary Technician) preferred.
• Experience with food preparation in a long-term care setting.
• Ability to communicate and work effectively with various levels of staff, residents, family members and the public.
• Numerical ability necessary to make various computations in planning departmental objectives, keeping work records and schedules, preparing budgets, requisitioning supplies and monitoring inventory control.
• Adequate strength and endurance to meet the strenuous physical demands of preparing and carrying quantity foods.
• Visual acuity and color discrimination for examining cooked and stored foods; taste and smell discrimination for determining nutritional quality and palatability of foods.
• Ability to utilize computers and other electronic devices for tasks such as timekeeping, in-servicing and documentation.

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