This position manages all food operations for the community and dining programs. Responsibilities include the management of menus and recipes, dining service personnel, food supplies, kitchen equipment, food production, and routine nutritional aspects of food services. The Director is responsible ensuring all State Regulation are being met and policies and protocol are followed by all staff members.
Staff Management:
Manages all kitchen staff and their schedules and makes assignments appropriate to the skill level of employees.
- Assures that the appropriate number of employees are hired to meet the needs of the kitchen.
- Provide appropriate orientation and training for all new employees.
- Provide monthly staff training meetings.
- Complete appropriate paperwork including time sheet review and employment evaluations in a timely manner, with the Executive Director.
- Disciplines, counsel, and terminate employment of dining services personnel as necessary, documenting and coordinating such actions with the Executive Director.
- Provides feedback to the Executive Director on the performance of the Resident Services Assistants regarding performance of dining activities.
Kitchen Management:
Development, in coordination with the Executive Director and/or other members of the Leadership Team, of new menu items and recipes.
- Estimates food consumption patterns and requirements to determine type and quantity of all food items needed.
- Maintains inventory par levels in accordance with established menus and consumption needs.
- Procures and receives supplies and equipment following established procedures.
- Responsible for the implementation of established cost control procedures.
- Assures that food is received, stored, prepared, and served in accordance with sanitary and HACCP guidelines.
- Creates all food items in accordance with standardized recipes and special diet orders if required.
- Maintains all appropriate documentation of temperature charts and similar records according to established protocols.
- Assures that all food service areas are maintained in a clean, sanitary and properly always arranged manner.
- Works in coordination with the Health Services Director (RN) to provide a menu for residents that meets the RDA guidelines, and all physicians’ orders.
- Ensure kitchens are stocked with fresh baked goods daily.
- Works in conjunction with the Executive Director to oversee and manage Resident Services Assistants to ensure a high-quality dining experience is established and maintained.
Administration:
- Assists in the preparation with and adheres to the operating budget.
- Maintain appropriate records daily for meal counts, and any necessary ancillary charges.
- Works with other department managers to create and implement special monthly themed dinner events and other special parties.
- Meets with residents daily to ensure satisfaction with menus and meals.
- Attend meetings as assigned.
6. Participate in the Manager on Duty (MOD) rotation as scheduled for the community.
7. Oversee staff use and training of the Grove Menu Software Program.
8. Be actively involved in the senior housing network in Vermont.
Job Type: Full-time
Pay: $65,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Shift:
Application Question(s):
- Do you have experience leading in a kitchen setting, overseeing multiple team members?
Ability to Commute:
- South Burlington, VT 05403 (Required)
Work Location: In person
