Job Description

The Kitchen Manager/Executive Chef will be responsible for the day-to-day operations of the dietary department; cooking, serving, and interacting with residents of our community. Hospitality and customer service are the backbone of our philosophy. As a manager, you will work with our team to deliver the best possible quality of care for our residents.

Hours: 

• 6:00 am-2:00 pm schedule
• Tues-Saturday

Responsibilities:

• Responsible for managing a team of chefs and dietary aides
• Planning and implementing a varied menu
• Participate in the planning and budgeting for the dietary department and operate in the budget guidelines.
• Hire, train, supervise, and discipline all food service employees in conjunction with the General Manager.
• Meet any needs or food requests of the residents.
• Coordinate with consulting dietitian for specialized nutritional expertise.
• Maintain department schedule
• Manage department budget
• Inspect and maintain food storage rooms and service areas for cleanliness, infection control, and supply

Qualifications:

• Must have knowledge of dietary procedures, as well as Health Department regulations and guidelines pertaining to food service operations
• Strong experience leading a kitchen in a hospitality dining environment
• ServSafe Certification
• At least 2 years experience in food-service management

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