Kitchen Manager | Glenwood Regional Medical Center

LEMONTREE HEALTHCARE SERVICES LLC•West Monroe, LA

About The Position

The Food Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring the efficient preparation and service of food that meets Lemontree Healthcare's standards of quality, safety, and nutrition. In this leadership role, you will mentor and supervise other kitchen staff, maintaining high culinary standards and ensuring resident satisfaction. This position requires advanced cooking skills, a strong understanding of dietary needs, and the ability to lead by example.

Requirements

High school diploma or equivalent required; Culinary Arts degree or similar certification preferred.
Minimum of 3 years of experience in a kitchen management or supervisory role, preferably within a healthcare or institutional setting.
Strong leadership and team management skills
Excellent knowledge of food safety and sanitation regulations
Ability to manage kitchen operations and staff effectively
Strong organizational and time management skills
Proficiency in inventory management and cost control
Good communication and interpersonal skills

Nice To Haves

ServSafe certification or equivalent food safety certification preferred.

Responsibilities

Staff Supervision: Lead, train, and manage kitchen staff, including cooks, food preparation personnel, and dishwashers. Ensure that all team members follow proper food handling, sanitation, and safety procedures.
Food Preparation & Quality Control: Oversee daily meal preparation, ensuring all food is prepared according to dietary guidelines, recipes, and quality standards. Ensure all food is served in a timely and efficient manner, maintaining portion control.
Inventory Management: Maintain accurate records of food and kitchen supply inventory. Order and track stock levels, ensuring proper rotation and minimizing waste. Manage storage of perishable goods in and safety guidelines.
Health and Safety Compliance: Ensure that the kitchen and all food-handling areas are compliant with health regulations, sanitation standards, and safety protocols. Maintain a clean and organized kitchen environment at all times. Perform routine inspections of food and kitchen equipment.
Budget and Cost Control: Assist in the preparation and management of the kitchen budget, including monitoring food costs and labor expenses. Implement cost-effective practices without compromising food quality or safety.
Menu Planning: Collaborate with the Food and Nutrition team to develop menus that cater to the dietary needs of patients, employees, and visitors. Ensure menu changes align with healthcare regulations and patient needs.
Communication and Coordination: Work closely with other departments, such as food service and administration, to ensure seamless operations and the satisfaction of all food service requirements.
Employee Development: Conduct regular performance evaluations and provide coaching and training to kitchen staff. Promote a positive and collaborative work environment.