Culinary Manger

The Culinary Manager

The Culinary Manager oversees all kitchen operations in our assisted living community ensuring high-quality nutritious meals and excellent service. This role manages culinary staff maintains compliance with health regulations and delivers a positive dining experience for residents.

Why Work For Us:

Our Purpose: Elevating Life Through Every Season.

Our Mission: To guide and support all people with a servants heart.

Our Values:

• Get Stuff Done

• Residents Come First

• Do the Right Thing

• Lead with a Servant Heart

• Unite as One Family

• Guided by Faith

Full-time employees enjoy a comprehensive benefits package including:

• Medical Dental & Vision Insurance

• Life Insurance AD&D Disability Coverage

• Accident Critical Illness Hospital Indemnity Insurance

• Legal Benefits Pet Insurance Flexible Spending Accounts
  
  

Key Responsibilities:

• Manage daily kitchen operations: ordering inventory food production presentation and timely meal service.

• Ensure meals meet residents dietary restrictions and nutritional needs in coordination with healthcare staff.

• Maintain a clean safe and sanitary kitchen equipment and dining areas in compliance with all regulations.

• Serve as primary contact with local health department; maintain top ratings on inspections.

• Plan and execute special events in coordination with the Community Director.

• Prepare and cook high-quality meals according to recipes and menus.

• Manage budget track expenses and implement cost-control measures.

• Recruit train schedule and supervise culinary staff; conduct performance reviews and address concerns.

• Participate in weekend Manager-on-Duty rotation overseeing community operations as assigned.
  
  

Qualifications:

• Minimum 2 years in a culinary management role; healthcare or senior living experience preferred.

• Bachelors degree in related field OR 4 years of batch cooking experience (or equivalent combination).

• Valid Food Managers Permit required.

• Strong knowledge of dietary guidelines food safety and sanitation.

• Excellent communication leadership and problem-solving skills.

Competencies:

• Ethics Works with integrity; upholds organizational values.

• Management Includes staff in planning decision making and process improvement; makes self-available to staff; improves processes products and services; continually works to improve supervisory skills.

• Dependability Follows instructions responds to management direction; results-oriented and committed to achieving objectives and tasks as required.

• Teamwork and Collaboration Exhibits objectivity and openness to others views; gives and welcomes feedback; contributes to building a positive team spirit; communicates effectively.

• Professionalism Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration; accepts responsibility for own actions.

• Quality Management Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness.

• Business Acumen Understands business implications of decisions; demonstrates knowledge of market and competition; aligns work with strategic goals and profitability.

• Cost Consciousness Works within approved budget; develops and implements cost saving measures; contributes to profits and revenue; conserves organizational resources.

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race color sex religion sexual orientation national origin disability genetic information pregnancy or any other protected characteristic as outlined by federal state or local laws.