Kitchen Manager- EL/IL Assisted Fine Dining

Holbrook Life Management- Sugar•Sugar Hill, GA

About The Position

The Kitchen Supervisor plays a critical leadership role within the EL/IL culinary program, partnering closely with the Executive Chef to deliver a refined, consistent, and resident-focused dining experience. This position is responsible for executing daily kitchen operations with precision, leading and developing culinary team members, and ensuring all food produced meets the highest standards of quality, safety, and presentation—while supporting the unique dietary and service needs of assisted living and memory care residents.

Requirements

High school diploma required; culinary degree or formal training strongly preferred
Must be 18 years of age or older
Minimum of 2+ years of experience in a Sous Chef or equivalent leadership role, with a proven track record of leading, developing, and holding teams accountable in a high-volume environment
Experience in senior living, healthcare, or similar environments strongly preferred, with demonstrated knowledge of assisted living and memory care dietary needs, including texture modifications and specialized diets
ServSafe Manager Certification required (or ability to obtain within a designated timeframe)
Strong command of cooking methods, ingredients, kitchen equipment, production processes, and food safety and sanitation standards
Demonstrated ability to manage and direct a diverse team, maintaining professionalism, consistency, and high performance standards
Strong problem-solving skills with the ability to make timely decisions in a fast-paced, high-pressure environment
Excellent communication skills, with the ability to effectively read, write, and communicate in English
Proven ability to prioritize, multi-task, and execute with a high level of organization and attention to detail
Collaborative leadership style with a strong focus on resident satisfaction and hospitality-driven service

Nice To Haves

culinary degree or formal training strongly preferred
Experience in senior living, healthcare, or similar environments strongly preferred, with demonstrated knowledge of assisted living and memory care dietary needs, including texture modifications and specialized diets

Responsibilities

Lead by example in daily production, ensuring all food is prepared, plated, and delivered to exceptional standards of taste, consistency, and presentation. Maintain a calm, controlled, and highly organized kitchen environment.
Supervise, coach, and train kitchen staff to uphold performance expectations. Reinforce standards, build accountability, and develop team capability in a fast-paced, high-expectation environment.
Ensure all menu items meet EL/IL dietary needs, texture modifications, and nutritional standards. Maintain a strong awareness of resident preferences and deliver a hospitality-driven experience at all times.
Execute daily kitchen operations with a focus on organization, speed, and accuracy. Anticipate needs, prevent bottlenecks, and maintain seamless service execution.
Enforce strict adherence to all food safety, sanitation, and regulatory standards. Maintain full compliance with temperature controls, labeling, storage, and cleaning protocols.
Monitor inventory levels, manage ordering, and minimize waste. Ensure proper product utilization, portion control, and adherence to budgeted food cost targets.
Assist in building and maintaining effective schedules to ensure appropriate staffing levels aligned with service demands.
Take immediate ownership of operational challenges, resolving issues quickly and effectively while maintaining professionalism and composure.
Support vendor relationships, ensure product quality standards are met, and address discrepancies or service issues promptly.
Act as the Executive Chef in their absence, ensuring continuity of leadership, standards, and operational excellence.
Ensure all kitchen equipment is properly maintained, clean, and in safe working condition; escalate repair needs as necessary.