Kitchen Manager - Senior Living Community

Suite Living Senior Care•Maple Grove, MN

About The Position

Suite Living Senior Care is seeking an experienced Dietary Manager or Head Cook for its Memory Care and Assisted Living community. This full-time role prepares meals according to menus using batch-cooking methods, ensures meals are presented and served to residents in line with customer-service standards, and keeps the dining room clean and presentable. The position has set weekday hours of 9:30 AM to 5:30 PM, with no on-call shifts. The Kitchen Manager maintains food and supply inventory, orders supplies, works within a budget, follows menus and dietary requirements, and coordinates with community staff, residents, families, and vendors. The role also supports resident well-being through friendly, respectful interactions and promptly communicates relevant concerns or changes to staff. It requires safe operation of kitchen equipment, sanitation, stock labeling and rotation, required documentation, and preparation of food and instructions for weekend and evening meals.

Requirements

High school diploma.
ServSafe Certification upon hire.
Certified Food Manager (CFPM) license upon hire.
Ability to safely operate kitchen equipment and follow food-safety and sanitation practices.
Ability to order food and supplies, maintain inventory, and work within a budget.
Computer literacy.
Good communication, organization, decision-making, and resident-service skills.

Nice To Haves

At least one year of related experience as a Dietary Manager, Head Cook, or in a similar role within a senior living community is highly preferred.
Willingness to learn new techniques and consult references as needed.

Responsibilities

Prepare meals according to the menu using batch-cooking methods and ensure timely, customer-service-focused presentation and service.
Keep the dining room, kitchen, and kitchen equipment clean and presentable.
Apply knowledge of nutrition, recipes, substitutions, and residents’ special dietary needs; coordinate accommodations with the Clinical Nurse Manager and consult the Assisted Living Director as appropriate.
Make sound decisions when meal ingredients or supplies are unavailable and consult a supervisor when needed.
Safely operate kitchen equipment and follow sanitation and safety practices, including proper handwashing, protective equipment use, and handling of cleaning products.
Order food and supplies, maintain inventory, label, date, and rotate stock, and make thoughtful recommendations about inventory.
Work within a budget while maintaining menu integrity and communicate effectively with vendors.
Plan and organize kitchen work, verify food availability before starting, manage task priorities, and develop contingency plans when necessary.
Plan for special events, activities, menu changes, private gatherings, and emergency coverage; help with events and fill in for others as needed.
Prepare food ahead for weekend and evening meals and leave explicit instructions for weekend staff.
Provide snacks appropriate for the senior population and follow menus and Food and Beverage License requirements.
Build cooperative relationships with coworkers and communicate legitimate complaints or problems promptly to the Assisted Living Director.
Answer the phone cheerfully, obtain complete information, and respond pleasantly.
Interact warmly and respectfully with residents, listen to their concerns, direct problems to the Assisted Living Director, and accommodate appropriate requests promptly.
Report resident changes to staff on duty and report accidents and injuries immediately to the Assisted Living Director.
Complete required documentation, including temperature records.
Take initiative to identify and complete needed tasks and offer suggestions for improvement.
Respect building property and supplies, protect equipment, and eliminate waste.
Prepare for the upcoming week.