Santé of North Scottsdale is seeking a Culinary Director to join our team! 

What sets Santé apart? 

• Medical, Dental, Vision effective first of the month following hire date 
• 401(k) match 
• PTO and Paid Holiday 

Job Summary: 

The Culinary Director is responsible for coordinating dining services, designing, and implementing quality dining programs that enhance the dining experience for the guest and provides quality nutrition in accordance with governing regulations. A passion for quality food production, plating, and presentation is key. 

Culinary Director Responsibilities:

• Develops a department structure and staffing plan. Manages the selection, training, development, and performance/competence of assigned associates to retain a motivated, professional workforce for Santé’s culinary services department. 
• Makes daily rounds to assure that Culinary Services personnel are performing required duties and to assure that appropriate Culinary Services procedures are being rendered to meet the needs of the facility.
• Collaborates with the Dietician or appropriate associates regarding initial and ongoing clinical nutritional assessments, menu planning according to nutritional needs and adjusting for special menus.
• Assists in planning regular and special diet menus as prescribed by the attending physician. Reviews the Culinary Services requirements of each guest admitted to the facility, as may be required, and assists the attending physician in planning for the guest’s prescribed diet plan. 
• Responsible for knowing, implementing, and assuring compliance with State, Federal or City regulations and Santé policies and procedures. Interpret the department’s policies and procedures to associates, guests, visitors, government agencies, etc., as necessary.  

Culinary Director Qualifications: 

• Certified Dietary Manager (CDM) – certification from the Association of Food and Nutrition Professionals 
• ServSafe Certification and Fingerprint Clearance Card 
• Minimum of 1 year experience in a supervisory capacity in a healthcare facility.  
• Knowledge of Culinary Services practices and procedures as well as the laws, regulations, and guidelines governing Culinary 

Santé requires all employees to be fully vaccinated against COVID-19 unless approved for a reasonable accommodation based on disability, medical condition, or religious belief that prevents vaccination.