Kitchen Manager - Senior Living Community

Suite Living Senior Care•Spring Lake Park, MN

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. The Kitchen Manager prepares meals according to the menu using batch-cooking methods, ensures meals are presented and served to residents in accordance with customer-service standards, and keeps the dining room clean and presentable. This is a full-time day position with set hours of 9:30 a.m. to 5:30 p.m., Monday through Friday, with no on-call shifts. The role requires knowledge of nutrition, recipes, and special dietary needs; safe operation of kitchen equipment; food and supply ordering and inventory management; and the ability to work within a budget while maintaining menu standards. The Kitchen Manager coordinates with residents, families, the Assisted Living Director, and the Clinical Nurse Manager to address meal needs, special diets, and private gatherings. The position also includes preparing food and instructions for weekend and evening meals, following menus, providing appropriate snacks, documenting required information such as temperatures, and reporting resident changes, accidents, and injuries.

Requirements

High school diploma.
At least 1 year of related experience as a Dietary Manager, Head Cook, or in a similar role within a senior living community is highly preferred.
Active ServSafe Certification upon hire.
Certified Food Manager (CFPM) license upon hire.
Knowledge of nutrition, recipes, and special dietary needs.
Ability to safely operate kitchen equipment and follow food-safety and sanitation practices.
Computer literacy and ability to order food and supplies and maintain inventory.
Ability to work within a budget while maintaining menu standards.
Good communication, organization, judgment, and decision-making skills.

Responsibilities

Prepare meals according to the menu using batch-cooking methods and ensure meals are served to residents in accordance with customer-service standards.
Keep the dining room, kitchen, and kitchen equipment clean and presentable.
Apply knowledge of nutrition, recipes, substitutions, and residents’ special dietary needs.
Make sound decisions about meal-service problems, such as missing food deliveries, and consult the supervisor when needed.
Safely operate kitchen equipment and use appropriate sanitation and safety practices, including handwashing, protective equipment, and cleaning products.
Order food and supplies, maintain inventory, communicate with vendors, and make recommendations about inventory.
Work within a budget while maintaining the integrity of menus, and label, date, and rotate stock.
Plan and organize work, check menus and food availability, manage workflow, and prepare contingency plans when needed.
Plan for special events, activities, and changes, and assist with special events or emergency coverage.
Work with the Assisted Living Director, residents, and families to plan private gatherings.
Coordinate with the Clinical Nurse Manager to accommodate residents’ special diets within the program’s limits.
Prepare food ahead of time for weekend and evening meals and leave explicit instructions for weekend staff when needed.
Follow menus and provide snacks appropriate for the senior population.
Abide by Food and Beverage License requirements and document required information, including temperatures.
Report resident changes to staff on duty and promptly report accidents and injuries to the Assisted Living Director.
Maintain a cooperative relationship with coworkers and bring legitimate complaints or problems to the Assisted Living Director’s attention.
Answer the phone cheerfully, gather complete information, and respond pleasantly.
Treat residents respectfully, initiate friendly conversations, listen to concerns, direct problems to the Assisted Living Director, and accommodate appropriate requests promptly.
Recognize the building as a 24-hour resident environment and contribute to making it welcoming and desirable.
Take initiative to complete needed tasks and offer suggestions and ideas for improvement.