Essential Responsibilities
Leadership & Staff Management
- Recruit, train, supervise, and schedule dining services staff.
- Provide leadership and direction for daily kitchen and dining operations.
- Delegate responsibilities and establish work priorities to ensure efficient operations.
- Conduct orientation and ongoing coaching for team members.
- Evaluate employee performance and provide corrective action or recognition as appropriate.
- Promote a positive, team-oriented work environment.
- Ensure proper maintenance and cleanliness of kitchen equipment and work areas.
- Maintain compliance with sanitation, infection control, workplace safety, and food handling standards.
Dining Operations & Planning
- Develop and oversee menu planning while considering resident preferences and dietary needs.
- Coordinate with wellness or care staff regarding specialized meal requirements.
- Plan and support special meals, celebrations, and community events.
- Monitor food inventory and ordering to maintain appropriate supply levels and cost control.
- Manage department expenses and maintain operations within budget guidelines.
Food Preparation & Quality Assurance
- Ensure meals are prepared according to approved menus, recipes, and portion standards.
- Maintain high standards for food quality, presentation, taste, and nutritional value.
- Oversee safe food storage, labeling, and rotation procedures.
- Ensure proper cleaning and sanitation of kitchen equipment, utensils, and dining areas.
- Monitor kitchen operations to ensure timely meal service and resident satisfaction.
Training & Compliance
- Participate in all required training and continuing education programs.
- Provide ongoing education and skills training for culinary staff.
- Ensure compliance with all applicable federal, state, and local regulations.
- Maintain knowledge of current food safety and sanitation practices.
Experience
- Foster a hospitality-focused dining environment
- Respond promptly and professionally to concerns related to dining services
Qualifications
- Training or experience in food service management, culinary arts, hospitality, or a related field preferred.
- Previous supervisory or management experience in dining services, healthcare, hospitality, or senior living preferred.
- Knowledge of food safety regulations and kitchen sanitation practices.
- Strong leadership, communication, and organizational skills.
- Ability to work collaboratively with residents, staff, and vendors.
- Ability to maintain reliable attendance and flexibility with scheduling, including weekends or holidays as needed.
- Must meet all applicable health and background screening requirements.
Working Conditions
- Full-time position requiring occasional evening, weekend, or holiday availability based on operational needs.
Physical Requirements
- Ability to stand, walk, bend, lift, push, and carry items throughout the workday.
- Ability to safely lift and move up to 50 pounds occasionally and lighter items frequently.
- Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and cleaning chemicals.
Work Location: In person
Benefits:
- 401(k) matching
- Dental insurance
- Disability insurance
- Health insurance
- Life insurance
- Paid time off
- Referral program
- Vision insurance
Work Location: In person
