The Kitchen Manager is accountable for ensuring all meals served to residents and their guests in our assisted living and memory care communities meet and/or exceed their expectations. The Kitchen Manager manages the kitchen and heart of the house team members to deliver high-quality, delicious and nutritious food while meeting proper food safety, sanitation, and profitability goals.

Hire, train and manage the Food Service team including Sous Chef, Line Cooks and Utility Workers/Dishwashers; set work schedules and work assignments.
Oversee the preparation, presentation and quality of food; follow established menu planning guidelines based on company and regulatory standards.
Ensure cleanliness of dining services work area and proper storage of food; inspect and maintain storage rooms, utility rooms and other areas of the dining department, and maintain equipment and supplies.
Work with the Director of Wellbeing Services and General Manager to ensure menus offer (and food vendors supply) foods with holistic/natural nutrition; diets offered to residents include: no added salt, no concentrated sweets and mechanical soft diets.
Assist in the development of each resident’s preliminary and comprehensive assessment of dietary needs, written dietary
plans that identify resident’s dietary problems and/or needs, and the goals to be accomplished for each dietary problem and/or need identified.
Maintain proper records to ensure that residents’ diets are following physicians’ orders; ensure that all food preparation and service team members are knowledgeable about residents’ nutritional needs.
Respect resident confidentiality; treat residents with kindness and dignity; know and comply with Residents’ Rights. Assist in developing, implementing, and maintaining safety standards.
Ensure that dining services team members follow Universal Precautions, established safety rules, fire and disaster procedures and departmental standards, policies and procedures.
Control inventory and purchase food, equipment, and other supplies.
Assist in developing the food services department budget and forecast with the General Manager. Budget items include food, equipment, supplies and labor; manage the budget.
Assist in planning, developing, organizing, and implementing food service within programs and activities.
The successful candidate will…
Possess a 2-year culinary degree or a at least 5 years’ related experience in a supervisory role.
Possess extensive food and beverage knowledge within the food service industry.
Be able to train all stations at a high level using established menu planning tools and training materials.
Have strong line cooking proficiency and knife skills.
Possess the ability to effectively and professionally engage, interact and work with residents and associates; have patience, tact, enthusiasm and a positive attitude toward the elderly.
Have excellent communication skills; multi-lingual skills a plus.
Be a customer-focused, proactive problem-solver.
Have a servant-leader mentality and good management skills.
Work well under pressure in a fast-paced environment.
Be computer-savvy and have experience using culinary software; knowledge of Microsoft Office products required.
Be able to walk, sit, and stand.
Be able to reach, bend and stoop often and lift 50 lbs.
Be willing and able to take and pass a drug screen.
Be willing to perform a practical cooking demonstration during the hiring process