Kitchen Manager- Adult Neuro Rehabilitation

LEARNING SERVICES CORPORATION•Johns Creek, GA

4d•Onsite

About The Position

We are seeking a dedicated and experienced Kitchen Manager to lead our culinary operations at our JC facility. In this role, you will oversee a small, dynamic kitchen team of 4–5 staff members, design weekly menus, ensure top-tier food safety, and deliver exceptional dining experiences to our clients.

Requirements

Demonstrated working knowledge of the International Dysphagia Diet Standardization Initiative (IDDSI) framework and diet textures.
Proven track record in supervising, coaching, and building cohesive, quality-driven culinary teams.
Willingness and availability to step in and cover kitchen/dietary shifts as needed.
Strong knowledge of food handling, cooking, preservation, and infection control standards.

Responsibilities

Create engaging, nutritional weekly menus and oversee daily food preparation, customer service, cleaning, raw material purchasing, and reporting.
Supervise, coach, and support a kitchen team of 4–5 dietary personnel. Provide hands-on coverage for shifts during callouts or staff shortages to ensure seamless operations.
Manage food and facility inventory (dishware, linens, trays, supplies) ensuring quality products at the best price. Control resources to minimize food waste sustainably.
Manage fixed culinary costs, forecasting, and accounting to keep operations strictly within weekly budget allocations.
Oversee table setups (including adaptive equipment), order taking, beverage stations, tray cards, and service standards to ensure a warm, high-quality dining atmosphere.
Maintain strict adherence to food safety standards, infection control protocols, and CDC guidelines to prevent foodborne illness and mitigate respiratory illness risks.
Rapidly troubleshoot and navigate food service disruptions caused by supply chain delays, severe weather, or unexpected emergencies.