Assistant Culinary Manager

State of Oklahoma•Lawton - 501 SE Flower Mound Road, KS

4d•Onsite

About The Position

This position is for an Assistant Culinary Manager for the Lawton Veterans Home. The Assistant Culinary Manager provides hands-on, shift-level leadership within the dietary department. Functioning as the "Sous Chef" and shift supervisor, this role ensures the kitchen team successfully executes the Culinary Manager’s vision for a "5-star" veteran dining experience. You will oversee daily kitchen operations, team accountability, food safety, and dining room presentation for our 5:00 AM – 6:00 PM operation.

Requirements

Active Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP) credential (or active enrollment in an ANFP-approved program).
Current ServSafe® Food Protection Manager certification.
Minimum 2 years of commercial kitchen supervisory experience.
Strong communication skills to direct a diverse kitchen crew and interact professionally with nursing staff, veterans, and families.
ANFP-approved Dietary Manager course - CMS §483.60
Active CDM, CFPP credential (or active enrollment) - OAC 310:675
Current ServSafe Food Protection Manager- Oklahoma Health Code
Shift Supervision & Culinary Team Leadership- Facility Standard
Constant Readiness for USDVA / OSDH Surveys- 38 CFR Part 51
Stand/walk for 8+ hours in varying temperatures (freezers to hot lines).
Ability to lift, push, and pull up to 50 lbs.

Nice To Haves

High-volume restaurant shift management or healthcare/LTC experience is highly valued.

Responsibilities

Shift Leadership & Quality Control: Direct cooks, prep staff, and dietary aides during the daily 5:00 AM – 6:00 PM window to ensure on-time meal service.
Line Checks: Actively taste and check plates for presentation, recipe adherence, and holding temperatures before service.
Dietary Accuracy: Directly supervise the preparation of texture-modified diets (IDDSI) and therapeutic restrictions.
Environment & Staff Accountability: Enforce master cleaning schedules across the kitchen, dish room, and dining areas to ensure pristine presentation.
Training: Provide hands-on training to staff regarding culinary skills, portion control, and hospitality standards.
Coordination & Problem Solving: Coordinate directly with nursing staff during meals to manage resident dietary changes and tray delivery.
Service Recovery: Act as the first point of contact on the floor to resolve staff or resident dietary concerns quickly.
Regulations & Inventory Compliance: Enforce OSDH, CMS, and USDVA standards daily. Maintain accurate HACCP, cooling, and sanitation logs.
14-Hour Rule: Manage shift timing so no more than 14 hours pass between dinner and breakfast.
Inventory: Supervise product receiving, minimize food waste, and enforce strict FIFO rotation.