Kitchen Manager

Midwest Health•Topeka, KS

2d•Onsite

About The Position

The Kitchen Manager oversees the dietary department and ensures meals are prepared according to menus, Federal and State regulations, and residents’ physician orders. The manager plans menus in consultation with a dietician, taking seasonal foods and local availability into account. Duties may also include serving meals, ordering supplies, keeping records and accounts, and creating employee schedules. The position supervises cooks and dietary aides and participates in assessing resident needs and planning their care. The Kitchen Manager ensures that food, supplies, and equipment are available; kitchen equipment is clean and in working order; and weekly cleaning schedules and infection-control procedures are maintained. The manager keeps accurate accounts for assigned budgets and obtains Administrator approval for spending beyond budget. The role also supports resident care plans, protects residents’ rights and confidential information, and follows facility policies and applicable State and Federal regulations. Other duties may be assigned by an authorized supervisor.

Requirements

Must have basic computer skills.
Must be able to read, write, speak, and understand English.
Must be able to work beyond normal working hours and on weekends and holidays when necessary.
Must be able to assist in evacuating residents during emergencies.
Must be able to perform the essential position functions with or without reasonable accommodation.
Must use a transfer/gait belt or obtain assistance from another employee when assisting residents or lifting or carrying objects in excess of 25 pounds.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and sometimes hostile people.
Must be able to see and hear, or use prosthetics that enable these senses to function adequately for the position.
Must successfully complete the Company’s Motor Vehicles policy requirements if required to operate a motor vehicle for business purposes.

Nice To Haves

CDM certification is preferred. If not held at hire, the certification must be earned and obtained within the first year of employment.

Responsibilities

Prepare meals and snacks according to menus and ensure they taste good and are presentable.
Ensure meals are served to residents according to physician’s orders.
Plan menus in consultation with a dietician, considering seasonal foods and local availability.
Ensure dietary staff have the food, supplies, and equipment needed to prepare menu items.
Maintain kitchen equipment in clean, working order and available to dietary staff.
Implement and maintain a weekly cleaning schedule and follow infection-control procedures for food preparation, storage, and equipment.
Maintain accurate accounting for assigned budgets and obtain Administrator approval for spending beyond budget.
Supervise and manage dietary department staff, including cooks and dietary aides.
Create and maintain employee schedules.
Order supplies, keep records and accounts, and serve meals when needed.
Participate in assessing resident needs, planning care, and care plan meetings; comply with care plan goals and approaches.
Monitor personal and staff compliance with residents’ rights.
Comply with facility personnel, safety, corporate, and applicable State and Federal policies and regulations.
Immediately report witnessed or reported allegations of resident abuse or neglect to the Administrator, Director of Nursing, or Unit Manager on Duty.
Treat residents, family members, visitors, and team members with respect and dignity, and maintain confidentiality of resident and family information.
Report to work on time and as scheduled.
Assist in evacuating residents during emergency situations.
Work beyond normal hours and on weekends and holidays when necessary.
Use a transfer/gait belt or obtain another employee’s assistance when helping residents or lifting or carrying objects in excess of 25 pounds.