The Culinary Services Director is responsible for the direction, implementation, and supervision of all meal services and nutritional support for guests.
Provides a quality assurance program that certifies guest therapeutic nutritional requirements are met. Manages the selection, training, development, and performance of assigned staff. Collaborates with the dietician or appropriate staff members regarding initial and ongoing clinical nutritional assessments and menu planning according to nutritional needs and adjusting for special menus. Manages the department’s budget. Maintains a clean, sanitary and organized kitchen at all times.