Kitchen Manager - Senior Living Community

Suite Living Senior Care•Maple Grove, MN

4d•$23 - $26

About The Position

Suite Living Senior Care is seeking an experienced Dietary Manager or Head Cook to work in its Memory Care and Assisted Living community. This full-time position has set weekday hours of 9:30 a.m. to 5:30 p.m., with no on-call shifts. The Kitchen Manager prepares meals according to the menu using batch-cooking methods, ensures meals are presented and served in accordance with customer-service standards, and keeps the dining room clean and presentable. The role also oversees kitchen cleanliness, food and supply ordering, inventory, budget-conscious menu execution, food safety, and preparation for upcoming meals. The Kitchen Manager works with residents, families, the Assisted Living Director, the Clinical Nurse Manager, vendors, and coworkers to accommodate resident needs, special diets, and events. An active ServSafe Certification and Certified Food Manager (CFPM) license are required upon hire.

Requirements

High school diploma required.
At least one year of related experience as a Dietary Manager, Head Cook, or in a similar role within a senior living community is highly preferred.
ServSafe Certification required upon hire.
Certified Food Manager (CFPM) license required upon hire.
Computer literacy and ability to order food and supplies and maintain inventory.
Knowledge of nutrition, recipes, special dietary needs, food safety, and sanitation.
Ability to safely operate kitchen equipment.
Ability to work within a budget, communicate with vendors, organize work, prioritize tasks, and respond flexibly to changing needs.
Good communication, judgment, and resident-service skills.

Responsibilities

Prepare meals according to the menu using batch-cooking methods, and ensure meals are presented and served to residents according to customer-service standards.
Keep the dining room clean and presentable, and ensure the kitchen and kitchen equipment are clean.
Apply knowledge of nutrition, recipes, and special dietary needs, including appropriate substitutions and snacks for the senior population.
Use good judgment to handle food-service emergencies and consult with a supervisor as needed.
Safely operate kitchen equipment and follow sanitation and safety practices, including handwashing, proper protective equipment, and appropriate use of cleaning products.
Order food and supplies, maintain inventory, communicate with vendors, and make thoughtful recommendations about inventory.
Work within a budget while maintaining the integrity of menus; protect building property and supplies and reduce waste.
Plan for special events, activities, and changes; organize the work area; check menus and confirm food availability before beginning work.
Prioritize tasks to meet scheduled service times and maintain contingency plans when work is delayed.
Assist with special events and provide coverage for others during emergency situations.
Work with the Assisted Living Director, residents, and families to plan private gatherings.
Coordinate with the Clinical Nurse Manager to accommodate residents on special diets to the extent permitted by the program.
Maintain cooperative relationships with coworkers and bring legitimate complaints or problems to the Assisted Living Director promptly.
Answer the phone pleasantly, gather complete information, and respond appropriately.
Interact cheerfully and respectfully with residents, initiate friendly conversations, listen to concerns, respond respectfully, and direct problems to the Assisted Living Director.
Accommodate appropriate resident requests promptly, consulting with the Assisted Living Director as needed.
Label, date, and rotate stock.
Report accidents and injuries immediately to the Assisted Living Director.
Prepare food in advance for weekend and evening meals and leave clear instructions for weekend staff when needed.
Follow menus and comply with Food and Beverage License requirements.
Report resident changes to staff on duty and document required information, including temperatures.
Take initiative to identify and complete needed tasks and offer suggestions for improvement.