General Manager - Vernon Housing Authority at Whitsons Culinary Group

Vernon, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Mar, 26

Salary

0.0

Posted On

03 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service Management, Leadership, Communication, Organizational Skills, Food Safety Regulations, Dietary Standards, Culinary Skills, Budget Management, Staffing, Vendor Relations, Critical Thinking, Time Management, Customer Focus, Innovation, Team Development, Bilingual Spanish

Industry

Food Production

Description

Food Service General Manager – Lead with Heart in Healthcare! Healthcare Dining Leadership Are you a food service leader who’s passionate about people, operations, and purpose? Join our healthcare team as a Food Service General Manager and take charge of a mission-driven kitchen that serves more than meals—it delivers care. What You’ll Do: * Lead and inspire the food service team to deliver high-quality meals and service * Oversee daily operations: scheduling, inventory, compliance, and food safety * Collaborate with clinical staff to meet dietary needs and nutritional standards * Ensure regulatory compliance (health codes, sanitation, HIPAA, etc.) * Manage budgets, staffing, vendor relations, and performance metrics * Foster a positive, efficient, and patient-centered kitchen culture We’re Looking For: * 3–5 years of experience in food service management (healthcare or hospitality preferred) * Strong leadership, communication, and organizational skills * Knowledge of dietary standards and food safety regulations * Ability to lead a diverse team with empathy and accountability * ServSafe certification (or ability to obtain) Why Join Us? * Competitive salary + bonus opportunities * Medical, dental, and vision insurance * Paid time off, holidays, and retirement plans * Supportive, mission-focused environment * A chance to lead with purpose and make a daily impact on patient care About Us: At Whitsons, we believe food is part of the healing process. As our General Manager, you’ll guide a team dedicated to delivering safe, nutritious, and comforting meals to patients, staff, and visitors every day. Apply now and bring your leadership to the table where it matters most- at Whitsons our mission is Enhancing Life One Meal at a Time™. Qualifications REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: * Bachelor’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR * Bachelor’s degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR * Associate’s degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant healthcare nutrition programs experience. OR * High School diploma or GED AND at least Five (5) years’ experience in a healthcare environment. * Must have a CDM Certificate or obtain within 60 days of hire Certifications: * ServSafe Mandatory– Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. * Certified Dietary Manager Certificate Computer Skills: * Proficiency in all Microsoft Office applications is required. * Must be able to communicate electronically through use of email and other similar computer platforms. * Able to learn new programs easily and quickly. Other Qualifications, Experience: * 3 years’ experience in Food Service Management as a Manager/Director required. * Culinary background is required - Must have a passion and an interest in food. * Working knowledge of cooking procedures and recipe adherence and scaling. * Comprehensive knowledge of textured and specialized diets. * Must have demonstrated experience developing talent and managing multiple priorities * Must be able to use “critical thinking” skills to resolve problems or would result in improving program overall. * Ability to effectively communicate verbally, electronically and written with clients, residents and support staff. * Must possess excellent time management and organizational skills. * Bilingual Spanish is highly desirable. Required Competencies: * Communication * Effectively write, present and transfer ideas and information for the advancement of individual and company performance. * Customer Focus * Act in the best interest of the customer, both internal and external. * Innovation * Create new ideas, processes, or products which when implemented lead to positive effective change. * Organization Leadership * Apply strategic thinking, prioritization, and decision-making to drive results. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. * Be standing on feet majority of the workday in addition to walking back and forth. * Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. * Specific vision abilities required by this job include close vision and the ability to adjust focus. Position may require extended hours including evenings and/or weekends, travel to multiple work sites and occasional out-of-district travel. Must be able to drive his/her own vehicle to other work sites. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work is performed primarily in a Cafeteria /Food Service establishment. Work is primarily “hands-on” during mealtimes. Office work is completed before or after mealtimes. The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and the Company reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change.

Responsibilities

Lead and inspire the food service team to deliver high-quality meals and service while overseeing daily operations including scheduling, inventory, compliance, and food safety. Collaborate with clinical staff to meet dietary needs and ensure regulatory compliance.