Kitchen Manager Full-Time at Martha Franks Retirement Community

Laurens, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Staff Management, Nutritional Standards, Customer Service, Safety Practices, Sanitation, Team Collaboration, Scheduling, Culinary Skills, Regulatory Compliance, Pest Control, Inventory Management, Communication, Problem Solving, Quality Control, Time Management

Industry

Description

Description The Kitchen Manager trains and manages dietary production staff to ensure nourishing, palatable, well-balanced diets meet the daily nutritional and special dietary needs of each resident, consistent with laws, regulations and accepted nutritional standards. Ensures the dining facilities and equipment are maintained in a clean, sanitary, orderly, and attractive condition and provides an environment suitable for the care of residents and work of the staff. Works collaboratively with leadership and other staff members to support the Mission and Values of SCBMA. Requirements · Participates in the interview, hiring, performance evaluation processes for dietary production staff. Manages and orients dietary production staff. · Supervises food preparation using techniques that conserve nutritional value, flavor, and eye-appealing in appearance. · Ensures food preparation and service from the kitchen meets delivery within scheduled time frames. · Works cooperatively with Dietary technician, CDM and Dietary Director to ensure all meals are on time and are of the highest quality. · Cooperates with other departments to identify and accommodate individual resident needs and preferences. · Directs and supervises staff of the dietary production staff to maintain dining areas in a safe, attractive and orderly condition. · Schedules employees and assigns area of work to assure adequate service and assist, when necessary, with food preparation and production during hours prior to meals. · Actively present to oversee service during mealtimes. · Assists in ordering food supplies in appropriate quantities based on menu and meals. · Ensures proper storage, preparation and service of all food is under sanitary conditions to prevent the transmission of food borne illnesses. · Ensures proper disposal of trash and waste, including biohazardous waste and other material that requires special handling in compliance with State and Federal requirements. All garbage or waste must be properly contained in dumpsters or compactors with lids or otherwise covered. · Monitors workplace for safety and fire hazards. Inspects for any signs of rodents or pests daily and implements effective pest control system. Reports equipment and facility issues promptly to the maintenance department. · Conducts weekly kitchen inspections and reports findings with plan of corrections. · Trains and supervises dietary production staff in general safety practices and procedures that will enhance the department’s ability to maintain the dining areas or meet current laws and regulations. · Ensures workplace safety and risk control programs are followed. Ensures all workplace injuries are reported in a timely and thorough manner in accordance to SCBMA procedures. · Recognizes and reports concerns regarding residents’ physical, mental and/or emotional status to a member of Management staff. · Ensures compliance with all regulations from DHEC, Fire and Safety, OSHA, Labor Laws, etc. and adhere to HIPAA confidentiality standards and Resident’s Rights. · Other duties as assigned Minimum Qualifications (Knowledge, Skills and Abilities): High School diploma or GED Associates degree in culinary management or culinary experience to equal Associate’s degree. Minimum 3 years’ experience in food service management/supervision. Front-of-house experience with servers, scheduling and staffing preferred. Practical experience in Dietary departments of a health care, residential building or similar community preferred Strong knife skills with the ability to follow recipes and corporate menu but creative with developing daily chef specials Valid SC driver’s license and 3-year clean driving record Understanding of physical and psychological effects of the aging process Ability to communicate with residents, staff, family members, visitors and the public utilizing excellent customer service skills. Ability to relate positively, influentially and sensitively to a broad spectrum of persons in a variety of multi-tiered relationships and settings Knowledge of state and federal regulations that pertain to the dietary requirements of a long-term care facility. Ability to maintain patient, tactful composure when dealing with residents, family members, staff and visitors Well organized, flexible and good team player Committed to 100% quality maintenance of facilities Physical Demands and Work Environment: Exposure to biological agents such as viruses and other microbes Occasional work during off hours including weekends, nights or holidays Ability to lift or move 50 pounds Ability to walk, stoop and stand for extended periods of time Strength, mobility and stamina to perform physical tasks as needed

Responsibilities

The Kitchen Manager oversees dietary production staff to ensure that meals meet nutritional standards and are prepared in a safe and sanitary environment. They also manage food preparation, staff scheduling, and compliance with health regulations.