Kitchen Manager

NUTRITION MANAGEMENT SERVICES•West Caldwell, NJ

14d•$55,000 - $65,000

About The Position

The Kitchen Manager oversees kitchen operations and food production for Independent Living, Assisted Living, Skilled Nursing, and Café services. The role maintains culinary quality, consistency, portioning, food safety, and sanitation while managing ordering, receiving, inventory, spending, staffing, and schedules. The Kitchen Manager also leads and develops kitchen staff and coordinates special events and catering with the General Manager and facility leadership, including holiday meals, private events, and community functions.

Requirements

At least 1 year as a food service supervisor is preferred.
Must be able to lift a minimum of 25 pounds.
Must be able to withstand exposure to extreme temperature changes, including heat and walk-in refrigerators and freezers.

Nice To Haves

Culinary Arts or Restaurant Management degree preferred.

Responsibilities

Oversee daily food production to ensure meals meet high-quality standards across Independent Living, Assisted Living, Skilled Nursing, and Café services.
Maintain culinary quality control, consistency, and portioning across dining programs.
Ensure food safety and sanitation compliance with health regulations and ServSafe guidelines.
Manage ordering and receiving of food and kitchen supplies to control costs and minimize waste.
Monitor inventory, conduct regular stock checks, and adjust inventory levels to avoid shortages and manage spending.
Develop and maintain kitchen staff schedules to ensure coverage and operational efficiency.
Operate within daily budgeted hours.
Train and lead kitchen staff, promoting teamwork and a hospitality-driven culture.
Conduct performance evaluations, coaching, and mentorship to support staff development.
Coordinate special events and catering with the General Manager and facility leadership.
Ensure successful execution of holiday meals, private events, and large community functions.
Develop event-specific menus that align with dietary needs and resident preferences.