Chef Manager (Float) (1613)

EPISCOPAL HOMES•Saint Paul, MN

5d•$55,000 - $65,000

About The Position

This position will serve as a Float Culinary Manager between Episcopal Homes of Minnesota and The Willows of Ramsey Hill (located just 11 minutes away from each other) providing leadership coverage, operational support, and culinary oversight across both communities as needed. We are seeking a hands-on Working Chef Director to lead Dietary Services operations while actively participating in daily food preparation and kitchen management.

Requirements

Two or more years of experience in Dining Services management or food service delivery
Demonstrated experience in menu development, food forecasting, and production planning
Knowledge of food handling operations and nutritional menu planning, including special diets
Understanding of personnel administration and applicable federal and state regulations
Ability to interpret financial statements and manage departmental budgets
Strong leadership, communication, and organizational skills
Ability to read, write, and follow written and verbal instructions in English

Nice To Haves

Supervisory experience
Familiarity with Assisted Living, Memory Care, or Skilled Nursing environments
ServSafe Certification or state-approved safe food handling certification

Responsibilities

Plan and direct all food program, menu planning, food forecasting, and culinary activities
Develop seasonal menus and cycle menus that meet nutritional standards and accommodate special diets
Conduct production planning to ensure appropriate quantities and minimize waste
Collaborate with clinical and care teams to ensure dietary needs and restrictions are met
Prepare meals for residents and catered events as needed
Manage daily kitchen operations and workflow
Hire, coach, train, and when necessary, terminate dining staff in accordance with HR policies
Maintain accurate staffing records, job task documentation, and required department records
Develop and manage ongoing training programs for dining personnel
Estimate food requirements and manage food and labor costs
Prepare and monitor the annual dietary budget as directed
Ensure compliance with all federal, state, and local regulations
Maintain cleanliness and safety standards in all dietary work areas
Monitor and document freezer, refrigerator, food, and water temperatures
Ensure weekly and daily menus are posted and accessible
Participate in Dining Services and Resident meetings and follow up on feedback
Collaborate with the state department of health and community agencies as required
Oversee equipment maintenance and coordinate repairs or replacements
Participate in Quality Assurance studies and provide written evaluations
Represent the communities in meetings and community activities as requested
Perform additional duties as assigned