Culinary Services Manager

Optalis•Grove City, OH

About The Position

The Culinary Services Manager oversees the culinary team and food-service operations to provide residents with nutritional, appealing, and cost-efficient meals. The role provides guidance and operational oversight for center food and dining programs, including feeding, nutrition, dining services, program development and implementation, costs, 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 (culinary schooling is described as a plus).
  • 2–5 years of experience working 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.
  • Organizational skills.
  • Customer-service orientation.
  • Ability to stand for prolonged periods and use a computer for prolonged periods.
  • 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 requirements; oversee and inspect food and food preparation.
  • Oversee overall meal production as assigned, in quantities consistent with menus, recipes, and the number of people served.
  • Troubleshoot operational, staffing, and training issues and recommend relevant changes, solutions, and modifications.
  • Maintain accurate files and records for audits and surveys.
  • Participate in food-safety and sanitation programs to meet Federal and State Health Department requirements; assist with departmental quality-assurance audits and model safe food-handling and sanitation practices.
  • Review resident diet information and care plans, and discuss them with residents, families, and the interdisciplinary team as needed to make appropriate changes.
  • Maintain regular meetings with key management and project teams to review status, issues, and innovations.
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