Kitchen Manager Assisted Living Fine Dining

Holbrook Life Management- Sugar•Sugar Hill, GA

About The Position

The Kitchen Manager EL/IL supports daily Enriched Living and Inspired Living culinary operations by ensuring safe, consistent, resident-centered food production, accurate diet communication, sanitation compliance, team supervision, and uninterrupted service. The role requires strong culinary execution, compassion, organization, and accountability in a senior living dining environment. The Kitchen Manager leads assigned kitchen operations, including meal production, texture-modified items, snacks, resident requests, special events, and service support. They ensure meals follow approved menus and meet resident preferences, diet needs, physician orders, allergen requirements, and texture specifications. They monitor food quality, temperature, portions, tray or plate accuracy, and timely service. The role supports diet communication, resident preference updates, nourishment needs, food committee follow-up, team scheduling and development, ordering and inventory, sanitation, and kitchen readiness. The Kitchen Manager communicates operational concerns to the Executive Chef and leadership, promotes respectful and compassionate service to residents, and serves as acting kitchen leader when the Executive Chef EL/IL is unavailable.

Requirements

High school diploma or equivalent required.
Minimum of 3 years of culinary or food service experience.
ServSafe certification required or ability to obtain it within the company-required timeframe.
Strong cooking, production, knife skills, organization, documentation, and communication skills.
Ability to work with patience, tact, professionalism, and compassion toward older adults and residents with changing needs.
Ability to lead team members, follow company standards, solve problems, and maintain calm under pressure.
Ability to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.
Ability to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.
Ability to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.
Must be able to work evenings, weekends, holidays, and special events as business needs require.

Nice To Haves

Culinary or dietary management education.
Supervisory responsibility in senior living, healthcare, hospitality, hotel, club, or high-volume food service.
Knowledge of resident diets, texture-modified foods, allergens, sanitation, infection control, food safety, and regulatory expectations.
Basic computer, ordering, scheduling, and documentation system skills.

Responsibilities

Lead assigned EL/IL kitchen operations, including meal production, texture-modified items, snacks, resident requests, special events, and service support.
Prepare meals according to approved menus, resident preferences, diet needs, physician orders, allergens, and texture requirements.
Monitor food flavor, appearance, temperature, portioning, tray or plate accuracy, and timely service.
Support diet communication, resident preference updates, nourishment needs, food committee follow-up, and communication with wellness and dining leadership as directed.
Maintain sanitation, infection control, Universal Precautions, cleaning, labeling, dating, cooling, reheating, storage, and HACCP compliance.
Support staff scheduling, station assignments, training, coaching, daily communication, and accountability for EL/IL culinary team members.
Assist with ordering, receiving, inventory, rotation, spenddown controls, waste reduction, vendor quality concerns, and product substitutions.
Maintain walk-ins, freezers, dry storage, utility rooms, production areas, dish areas, smallwares, and equipment in clean, inspection-ready condition.
Promptly communicate resident concerns, service gaps, equipment needs, staffing issues, and operational concerns to the Executive Chef and leadership.
Ensure team members treat residents with dignity, patience, respect, confidentiality, and hospitality.
Serve as acting kitchen leader when the Executive Chef EL/IL is unavailable.