Culinary Manager

Riverwood Healthcare Center• Aitkin, MN, US, MN

6d•$57,850 - $74,000•Onsite

About The Position

The Culinary Manager plays a pivotal role in overseeing all culinary operations within the hospital food service department (hospital's kitchen and café). This role requires managing food preparation, inventory, and staff scheduling while maintaining strict compliance with health and safety regulations. The manager will collaborate closely with dietitians, healthcare providers, and suppliers to meet diverse dietary needs and preferences. Additionally, the position involves budgeting, cost control, and continuous improvement initiatives to enhance service efficiency and customer satisfaction. Leads and mentors the kitchen staff fostering a collaborative and efficient work environment that aims to provide exceptional customer service, quality and consistency in food preparation and presentation.

Requirements

High school diploma or equivalent
Minimum of 3 years of experience in food service management, preferably in a healthcare or institutional setting.
Proven ability to manage staff, schedules, and budgets effectively.
Excellent communication and organizational skills.
Strong knowledge of food safety regulations and best practices, including ServSafe certification or equivalent.
Ability to acquire and Maintain Sanitation and ANFP certification through Association of Nutrition and Food Service Professionals.

Nice To Haves

Associate degree or higher in culinary management, nutrition, or related field preferred.

Responsibilities

Overseeing all culinary operations within the hospital food service department (hospital's kitchen and café).
Managing food preparation, inventory, and staff scheduling.
Maintaining strict compliance with health and safety regulations.
Collaborating closely with dietitians, healthcare providers, and suppliers to meet diverse dietary needs and preferences.
Budgeting, cost control, and continuous improvement initiatives to enhance service efficiency and customer satisfaction.
Leading and mentoring the kitchen staff fostering a collaborative and efficient work environment that aims to provide exceptional customer service, quality and consistency in food preparation and presentation.