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.