Kitchen Manager - Adult Neurorehabilitation
About The Position
The Kitchen Manager leads culinary operations at the Johns Creek facility, overseeing a kitchen team of 4–5 staff members. The role includes designing weekly menus, ensuring food safety, and delivering quality dining experiences to clients receiving adult neurological rehabilitation. The manager also oversees food preparation, customer service, cleaning, purchasing, reporting, inventory, budgeting, and dining-room service. The position requires hands-on shift coverage when staff are absent or shortages occur, and adaptability in responding to supply disruptions, severe weather, and emergencies.
Requirements
- High school diploma.
- At least 2 years of relevant work experience in food service, meal preparation, dietary planning, and nutrition.
- Knowledge of food-safety best practices, food handling, cooking, preservation, and infection-control standards.
- Working knowledge of the International Dysphagia Diet Standardization Initiative (IDDSI) framework and diet textures.
- At least 1 year of experience in a leadership or kitchen supervisor role.
- Experience supervising and coaching teams and building cohesive, quality-driven culinary teams.
- Availability and willingness to cover kitchen or dietary shifts as needed.
- Ability to lift up to 50 pounds.
Nice To Haves
- Safe Food Handler certification (SERV Safe or equivalent), preferred or required where applicable.
Responsibilities
- Create engaging, nutritious 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.
- Manage food and facility inventory, including dishware, linens, trays, and supplies, and obtain quality products at the best price.
- Control resources to minimize food waste sustainably.
- Manage fixed culinary costs, forecasting, and accounting to stay within weekly budget allocations.
- Oversee table setups, including adaptive equipment, order taking, beverage stations, tray cards, and service standards.
- Maintain food safety standards, infection-control protocols, and CDC guidelines to prevent foodborne illness and mitigate respiratory illness risks.
- Troubleshoot food-service disruptions caused by supply-chain delays, severe weather, or unexpected emergencies.
Benefits
- Comprehensive medical, dental, and vision coverage.
- 401(k) plan.
- Short- and long-term disability options.
- Tuition assistance programs and continuing education support.
- Employee referral bonus program.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
