Cook

Healthcare Services Group, Inc.•Voorhees Township, NJ

10d•$70,000 - $75,000•Onsite

About The Position

Join Healthcare Services Group (HCSG) as a Chef Manager, leading the dining services team at a long-term care facility. In this hands-on leadership role, you will oversee daily kitchen operations, ensure high standards of food quality and safety, manage and develop team members, and help create a positive dining experience for residents. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference!

Requirements

High school diploma or equivalent is required.
Must successfully achieve eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment.
Must obtain and maintain any state and/or federally mandated credentials within required timeframes.
Strong knowledge of food preparation, food safety, sanitation, inventory control, and kitchen operations.
Strong leadership, organizational, communication, and customer service skills.
Ability to train, motivate, and provide day-to-day direction to dining services team members.
Ability to manage multiple priorities while maintaining food quality, regulatory compliance, and service standards.
Ability to work collaboratively with facility leadership, residents, employees, and HCSG management.
Must comply with COVID-19 vaccination policies.
Ability to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, and stand, bend, and walk for extended periods.
High school diploma or equivalent.
Ability to follow recipes and dietary restrictions.
Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks.
Compliance with COVID-19 vaccination policies
Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods.
Must be able to perform routine, repetitive tasks continuously.
Must be able to work around food and cleaning products.
May be required to complete an approved sanitation and safety course.
Current ServSafe or Food Handler certification is required based on State / County law.
Residency within the service area required

Nice To Haves

Associate's degree or higher in Food Service Management, Hospitality, Culinary Arts, or a related field is preferred.
Two (2) years of experience in quantity food production, food service operations, or a similar environment is preferred.
Previous supervisory or team leadership experience in food service is preferred.
Experience in healthcare, long-term care, senior living, institutional dining, or high-volume food service is preferred.
Certified Dietary Manager (CDM) certification or participation is preferred and may be required based on applicable state or local requirements.
Previous experience as a cook or in food preparation is preferred.

Responsibilities

Leads and manages daily dining services and kitchen operations at a single long-term care facility.
Provides hands-on leadership in food preparation, cooking, meal service, sanitation, and other kitchen functions as needed.
Supervises, trains, schedules, and supports dining services team members to maintain appropriate staffing and effective department operations.
Participates in interviewing, hiring, onboarding, training, and developing dining services employees.
Ensures meals are prepared and served according to established menus, standardized recipes, portion requirements, resident preferences, and special dietary needs.
Monitors food quality, presentation, temperatures, portion control, and meal service to ensure a consistent and positive resident dining experience.
Ensures compliance with HCSG policies and all applicable federal, state, and local food safety, sanitation, and regulatory requirements.
Maintains a clean, organized, and safe kitchen environment and ensures proper food handling, storage, labeling, and rotation procedures are followed.
Manages food, supplies, and equipment while monitoring inventory levels, ordering needs, and appropriate product utilization.
Maintains required departmental records, including inventory, meal counts, schedules, payroll information, and other operational documentation.
Assists with departmental budgeting, expense management, and operational goals while promoting responsible use of food, labor, supplies, and resources.
Conducts ongoing training and in-service education to reinforce food safety, sanitation, service, and HCSG operational standards.
Promotes employee engagement, teamwork, recognition, accountability, and a positive work environment.
Builds effective relationships with residents, facility leadership, client representatives, and HCSG team members while addressing dining-related needs and concerns.
Supports resident satisfaction by seeking feedback and helping ensure menus and dining services meet resident preferences and established standards.
Demonstrates and supports HCSG's Purpose, Vision, Values (PVV), and DNA in daily department operations.
Performs the duties of cooks, dietary aides, dishwashers, and other dining services positions when needed for training, operational support, or coverage.
Perform other duties as assigned.
Prepare and cook meals according to planned menus and recipes.
Ensure food quality, taste, and presentation meet HCSG standards.
Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen.
Assist with inventory management and ordering of supplies.
Interact positively with residents, staff, and guests, providing excellent customer service.
All other duties as assigned.