Kitchen Manager (Senior Living Community)

Suite Living Senior Care•Saint Paul, MN

1d•$22 - $26•Onsite

About The Position

Suite Living Senior Care is seeking an experienced Dietary Manager/Head Cook to join their team at a Memory Care + Assisted Living community. This position is responsible for preparing meals according to the menu using batch cooking methods, ensuring meals are presented and served to residents according to customer service standards, and maintaining the cleanliness and presentability of the dining room.

Requirements

Minimum of a High School Diploma required
Minimum of 1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community is highly preferred
Must have ServSafe Certification upon hire
Must have Certified Food Manager (CFPM) upon hire

Nice To Haves

Minimum of 1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community

Responsibilities

Preparing meals according to the menu using batch cooking methods.
Ensuring meals are presented and served to residents within the standards of Customer Service.
Ensuring the dining room is always clean and presentable to the public.
Having a good knowledge of nutrition, recipes, and special dietary needs, and knowing what to substitute for residents.
Demonstrating good emergency decision-making skills, such as handling situations where food ordered for a meal is not delivered.
Demonstrating good basic knowledge and willingness to learn new techniques, asking questions or looking up references as needed.
Properly and safely operating all equipment in the kitchen.
Ensuring the cleanliness of the kitchen and kitchen equipment.
Ordering food and supplies using computer literacy, and maintaining inventory.
Working within a budget while maintaining the integrity of menus.
Demonstrating good communication skills with vendors.
Demonstrating good judgment and making well-thought-out recommendations regarding inventory.
Being flexible and able to plan for special events, activities, and changes; efficiently organizing the work area; checking the menu and ensuring food items are available before starting.
Keeping up with the flow of work, knowing which tasks can be delayed or skipped to meet important scheduled times, and having contingency plans if waiting for something is necessary.
Willingness to help with special events and fill in for others to accommodate emergency situations.
Working with the Assisted Living Director, residents, and families in planning private gatherings.
Coordinating with the Clinical Nurse Manager to ensure that each person on a special diet is accommodated to the extent permitted by the program.
Demonstrating a strong respect for building property and supplies; taking action to protect equipment and eliminate waste.
Maintaining a cheerful and cooperative relationship with coworkers.
Bringing legitimate complaints and problems to the Assisted Living Director's attention without delay and without being overly negative.
Answering the phone cheerfully, getting complete information, and responding pleasantly.
Fully recognizing the building as a twenty-four-hour per day environment for residents and doing everything to make it a desirable environment.
Always being cheerful with a hello and good morning for residents, initiating friendly conversations with residents, and showing concern for their welfare.
Listening carefully to residents' complaints and concerns, giving residents a respectful response, and directing problems to the Assisted Living Director.
Accommodating resident's requests promptly, if appropriate (e.g., substitute for foods that cause heartburn), and consulting with the Assisted Living Director.
Smoothly integrating proper safety and sanitation techniques as part of the work (e.g., washing hands, wearing proper equipment for safety, and using cleaning products properly).
Labeling, dating, and rotating stock.
Reporting accidents and injuries immediately to the Assisted Living Director.
Preparing for the upcoming week, preparing food ahead of time for weekend and evening meals, and leaving explicit instructions if needed for weekend staff.
Following menus and providing snacks that are appropriate for the senior population.
Abiding by requirements of the Food and Beverage License.
Reporting resident changes to the staff on duty.
Documenting as required (e.g., temperatures).
Ability to see when tasks need to be accomplished and taking the initiative to do the tasks.
Offering suggestions and ideas for improvement.