New Hope White Lake - Kitchen Manager
This position requires previous experience; only experienced applicants should apply.
Assisted Living & Memory Care Community
POSITION DESCRIPTION AND EXPECTATIONS
TITLE: Kitchen Manager
FLSA: Non-Exempt
REPORTS TO: Executive Director
COMPETITIVE WAGE
Looking for a self-motivated, experienced Kitchen Manager to join our New Hope White Lake leadership team. Someone who is passionate about their food and has an affinity for working with the elderly.
An employee in this position is responsible for the planning and administration of culinary services to residents in a Home for Aged (HFA) Assisted Living and Memory Care environment including the successful delivery of quality food and an enjoyable dining experience. An employee in this job works under the supervision of the Executive Director (ED). This employee is responsible for the direct supervision of the Cook(s).
- Plan menus on a rotating cycle for all meals of the community including recipe development taking into account availability of ingredients and number of residents to be served; develop and analyze new menus and recipes; catering and special function menu planning including event costs.
- Direct and coordinate the timely production of meals to ensure the highest standard of food quality, temperature, taste, appearance and creative presentation while avoiding food waste; utilize leftovers practically and efficiently.
- Monitor and implement special dietaryguidelines and/or restrictions for residents of the community when indicated.
- Meet with residents to coordinate resident menu requests and improve resident satisfaction; respond promptly to a resident's need/concern/complaint; meet with resident/family members regarding concerns and/or requests for special catering events.
- Develop and maintain an open relationship with residents of the community through regular interaction; encourage and support residents in the community.
Assist the Cook(s) in the completion of their job responsibilities as necessary; conduct comprehensive inspections to verify satisfactory completion of work assignments as directed.
- Assess learning needs of culinary staff; plan and coordinate professional culinary education and training to meet the needs of the culinary staff for enhanced culinary skills development; train culinary staff in correct use and care of equipment.
- Purchase, inventory and supervise storage and security of food items and related supplies and equipment; monitor food pricing and determine food costs; recommend changes in food products as a result of market research; manage alcoholic beverage service.
- Develop, implement and maintain programs/procedures relating to sanitation, food handling, infection control, health and safety to ensure compliance with applicable laws, codes and/or regulations of local, state, licensing and regulatory agencies of Home for the Aged; establish a regular cleaning schedule for kitchen and culinary equipment; inspect kitchen and equipment for cleanliness and proper operation.
- Function as contact person for culinary vendors and ensure services/goods are provided as contracted and quality of products received meet standards.
- Maintain records and files on culinary functions, menus, recipes, etc.
- Report to ED needed equipment, repairs, etc.; coordinate with ED for marketing events open to the public involving culinary refreshments.
- Knowledge of location of community's Disaster Manual and Material Safety Data Sheets (MSDS) and the reporting system specified in the Right to Know policy; awareness of general safety, environmental and infection control procedures; familiar with (PPE) Personal Protective Equipment and universal precautions.
- Excellent attendance, timeliness in reporting to work, and discussion of all absences, injuries and illnesses with ED; attendance at professional seminars and community activities.
- Attend minimum of 10 in-service training programs per 12- month period.
- Perform other related duties as assigned.
1. Provide orientation, training and direct supervision to Cook(s) and function as mentor to new culinary staff; scheduling of culinary personnel for adequate coverage, assess workload, assign work responsibilities, review and monitor culinary staff timecards.
2. Develop, implement and oversee the community’s policies, procedures and operations of the culinary department to ensure quality of services delivered to residents and organization and cleanliness of the kitchen and storage areas; provide standards for department against which work will be monitored; accountable, dependable and assertive in identifying departmental and staffing needs.
3. Encourage and provide opportunities for culinary staff to provide input into culinary policies and procedures to ensure quality resident services; meet with staff to determine the needs and challenges of job responsibilities.
- Provide leadership and encourage a professional, positive attitude among community staff by being a role model in conduct, appearance, communication, mutual respect and ethical behavior and decision making.
- Assess problem situations to identify causes, process relevant information, generate possible solutions and make recommendations to resolve problems.
- Regular communication with ED; participate in team leadership meetings and give input as to community's culinary department and potential problems.
- Recruit and hire quality culinary personnel to maintain an adequate and stable level of staffing to meet the needs of the community, conduct disciplinary action, performance appraisals and make decisions regarding culinary staff performance, salary adjustments, promotions and terminations. Cross-train staff from other departments to assist in culinary setting as needed.
- Ability to perform necessary functions and job responsibilities of the Cook(s) of the community.
- Knowledge and experience in all cuisines including vegetarian, ethnic and special dietary limitations; current culinary market trends in food preparation including new recipes and creative food presentation.
- Knowledge and understanding of food/supplies purchasing from culinary vendors; understanding of cost control and budgets.
- Friendly, courteous manner; highly motivated, compassionate and patient; excellent communication skills.
- Knowledge of local/federal/state health code regulations, sanitation and safe food handling guidelines and assisted living principles
- Knowledge of computer PC operations and software e.g. Google Sheets, Microsoft Word, Excel, etc.
- Ability to be flexible, solve problems/conflicts in a sensitive and calm manner, act independently and carry out oral and/or written instructions; ability to react quickly and decisively in the event of an emergency,
- Ability to provide written short- and long-term goals designed to achieve department objectives; monitor and evaluate progress towards goals; good organizational and prioritization skills.
- Affinity for seniors and genuine care regarding their well-being with an ability to maintain appropriate attitude and conduct for the welfare of residents; demonstrate an appreciation of the heritage, values, and wisdom of the residents and an understanding of their rights, the aging process and diseases of the elderly.
- Display honesty, integrity, dependability and ability to work as a team member; possess good leadership and interpersonal skills and maintain a positive attitude toward employment; able to communicate effectively and maintain confidentiality of employee and resident information in compliance with HIPPA regulations.
- Reliable transportation to work with flexibility to work on any day of the week, any designated shift.
- Ability to identify your own personal strengths and weaknesses and discuss with supervision.
- Satisfactory references, background check, drug screen, pre-employment physical and current PPD (or chest x-ray) for tuberculosis.
Associates Degree in Culinary Arts or like certification
Proven experience in the operation and management of either institutional or retail food service.
Previous supervisory experience including staff scheduling, food and labor cost control
- Work is performed in a residential community setting and may involve exposure to unusual elements such as high noise levels, extreme temperatures (e.g. heat from hot ovens, grills, ranges and cold from walk-in coolers and freezers), and smoke; may require attendance at evening and/or weekend events.
- Speaking and hearing required to perform job responsibilities; reading/writing; understand directions and communicate verbally.
- Specific vision abilities required include color, close and far vision acuity, depth perception and ability to adjust vision focus.
- Manual dexterity to peel, cut, and prepare a variety of foods, keen sense of smell and taste.
- Employee must be in good physical health and have the ability to climb, balance, kneel, crouch, reach, walk, sit, lift, grasp, perform repetitive motions involving bending, twisting, stooping, pushing, pulling, fingering, wrist motions and foot operations; ability to stand for an extended period of time without significant rest period; possess the strength/stamina to lift more than 50 lbs. with assist.
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
