The Culinary Services Director is responsible for being on-site to plan, organize, develop, and direct the overall operations of the Culinary Department in accordance with current standards, guidelines, and regulations governing our community, and as may be directed by the Executive Director, to ensure that quality nutritional services are provided on a daily basis and that the department is maintained in a clean, safe and sanitary manner.  Hire, evaluate, coordinate, motivate, monitor performance, schedule and supervise department staff in accordance with company policy.  Make recommendations to the Executive Director with respect to staff evaluations, merit pay increase, reprimands, disciplinary actions and terminations.