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 Our Special Culture
Our Infrastructure
Our People
Our Operating Systems
A skilled food service management team-one that is dedicated to going above and beyond to keep you and your customers satisfied-is placed in your facility to be totally responsive to your needs. The team includes a director of operations and a dining service director who are both trained in specialized techniques to improve quality and efficiencies. These directors are 100 percent accountable to you, and will call in additional resources as needed during startup, transition or peak business periods. And, an entire company of food service professionals supports your dedicated on-site management team who'll successfully oversee all areas of your dining operations. See our Corporate Support and Resources.
Director of Operations
The team leader and primary business executive for dining services is responsible for ensuring that: we meet our commitments to our clients; the food is outstanding and freshly prepared; the service is impeccable and courteous; the kitchen is clean and safe; financial budgets are on target and met; team members are trained and competent; resources are provided to ensure useful, results-oriented support; and our clients' business objectives are achieved.
Director of Culinary Services
The director of culinary services is responsible for implementing food production systems that include standards of culinary preparation and that result in exceptional and consistent food quality, ensuring that Unidine Signature Recipes are available, understood and used. In this role, the director is also responsible for teaching the chefs and cooks how to use these recipes and the techniques involved in preparation, plating and presentation to produce a consistently high-quality food product.
Culinary Service Managers
Our culinary service managers are responsible for working directly with and training the chefs and cooks in our clients' kitchens, using their equipment, tools and menus. Culinary technique is critical to achieving quality in food. To that end, the culinary philosophy and practices that we teach are based on using fresh ingredients prepared to the plate and meal of service.
Team Leaders-Hospitality and Openings
Team leaders are responsible for coordinating all aspects of opening and transitioning new locations. They provide training to managers, supervisors and front-line team members in wait-service procedures, guest-service interactions, guest communications, and guest feedback and response.
Director of Clinical Nutrition Services
The director of clinical nutrition services is responsible for implementing clinical nutrition service protocols and systems, as well as for training dietitians and guest-care team members in the use of these systems. The director will personally audit clinical and patient/resident-related practices and services for compliance with our clients' standards of care and regulatory agency requirements. He or she is responsible for resolving any defects and deficiencies identified from audit(s), and works as a problem solver, not as a recommender or a consultant. During regulatory agency surveys and inspections, the director of clinical nutrition services is on-site to serve as a resource to the clinical and patient-guest service teams.
Director of Procurement Services
The principal responsibilities of this team member are to ensure the safe and sanitary handling of products and goods by our manufacturers and distributors. Our suppliers must be certified as 'Superior' by the American Sanitation Institute (ASI) and the America Institute of Baking (AIB), and must have documented Hazard Analysis and Critical Control Point (HACCP) practices in place. Delivering the correct, safe product on time and at the lowest possible price is the goal of Unidine's procurement services. To ensure that we fulfill our obligations, we audit our compliance to our contractual supplier commitments. This enables us to maximize the best possible product price.
Director of Technical Support Services-Menu Management System
This team member is solely responsible for implementing our menu management system for our hospital and skilled nursing facilities. He or she will upload patient/resident data profiles to the system that enable us to produce meal 'tickets,' as well as just-in-time production and clinical support reports for patient/resident care planning, meal preparation and procurement. The director of technical support services trains all appropriate personnel in the use of the menu management system to ensure accuracy of data files, reports and meal tickets. In addition, Unidine provides remote support, data management and assistance to all client locations at all times using our Citrix portal IS platform and 24-7 'help desk' resources.
Vice President, Operations
This senior management team member, and officer of the company, ensures that the appropriate support resources and personnel are deployed to the right task within our clients' facility(ies). He or she assists directly in financial planning, performance management, decision making and service delivery. Ultimately, this team member is accountable for exceeding our customers' expectations and for meeting our financial commitments.
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