St. Joseph's Villa

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Director of Culinary Services

Director of Culinary Services

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The Director of Culinary Services, under the direction and guidance of the Director of Special Projects, is responsible for the effective implementation of nutritional a services through subordinate staff. Appropriately staffs the assigned functions, monitors activities of employees and contracted services, ensures adherence to budgeted resources, and complies with all regulatory, licensing, accrediting, or statutory requirements associated with these functions.


Develops goals and objectives for the programs under his/her authority including operating policies and procedures consistent with those of St. Joseph's Villa and licensing and accreditation standards.


Directs the performance of all work in the program. Hires, develops, motivates, disciplines, evaluates, and trains staff. Recommends termination of staff when necessary. Develops and/or organizes the daily activities, work flow, and work processes. Evaluates effectiveness of programs on a regular basis.


Assist with development of the  annual budget for assigned responsibilities and ensures that services are provided in line with budgeted parameters. Prepares capital budget requests for approval. Maintains accurate system for expenditures.


Collaborates with community agencies to develop partnerships and relationships to foster support for and supplement the Villa’s services.


Identifies grant and funding opportunities and coordinates with the appropriate staff to obtain revenue from all appropriate sources. Monitors implementation of grants in support of culinary services.


Coordinates the USDA compliance process in conjunction with both service staff and Finance Office staff.


Approves purchase of food, maintains inventory control system for foodstuffs, and provides regular valuation of stores.


Ensures that the kitchen area is sanitary, equipment operates properly, and that appropriate equipment is available for storage, preparation, and disposal of foodstuffs.


A 4-year degree from an accredited college or university in a profession related to nutrition, home economics, or management.  Five or more years of experience in a supervisory role with preference given to experience in nutrition.