Culinary Services Manager

Optalis Healthcare•Grove City, OH

11d

About The Position

The Culinary Services Manager oversees the culinary team and food-service operations to ensure residents receive nutritional, appealing, and cost-efficient meals. The role provides guidance and operational oversight for center food and dining programs, including meal service, nutrition, program development and implementation, cost management, and regulatory and quality compliance.

Requirements

At least 2 years of experience in a professional kitchen under the direction of a Chef, or culinary schooling.
2–5 years of experience in a Food Service Manager or Supervisor capacity.
Purchasing and inventory management skills.
Attention to detail and accuracy in data entry.
Adaptability and change-management skills.
Customer-service and problem-solving skills.
Integrity and confidentiality.
Dependability and organizational skills.
Customer-service orientation.
Ability to stand for prolonged periods and use a computer.
Ability to occasionally lift 5–50 lbs.

Nice To Haves

Culinary schooling.
Healthcare or long-term care accounting experience.

Responsibilities

Implement the organization’s dietary and nutritional policies and procedures at the center in compliance with applicable federal, state, local, and organizational regulations and residents’ needs.
Oversee and inspect food and food preparation.
Manage the overall production of assigned meals in quantities consistent with menus, recipes, and the number of people served.
Troubleshoot operational, staffing, and training issues, and recommend changes or solutions.
Maintain accurate files and records for audits and surveys.
Participate in the food safety and sanitation program to meet Federal and State Health Department requirements; model safe food-handling and sanitation practices.
Assist with department quality assurance audits.
Review residents’ diet information and care plans and discuss appropriate changes with residents, families, and the interdisciplinary team as needed.
Assist in development of food and dining programs.
Hold regular meetings with key management and project teams to review status, issues, and innovations.