Assistant Manager Jobs

About The Position

Requirements

• Active Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential (or active enrollment in an ANFP-approved program).
• Current ServSafe® Food Protection Manager certification.
• Minimum 2 years of commercial kitchen supervisory experience.
• Strong communication skills to direct a diverse kitchen crew and interact professionally with nursing staff, veterans, and families.
• ANFP-approved Dietary Manager course - CMS §483.60
• Active CDM, CFPP credential (or active enrollment) - OAC 310:675
• Current ServSafe Food Protection Manager- Oklahoma Health Code
• Shift Supervision & Culinary Team Leadership
• Facility Standard Surveys: Constant Readiness for USDVA / OSDH Surveys- 38 CFR Part 51
• Stand/walk for 8+ hours in varying temperatures (freezers to hot lines).
• Ability to lift, push, and pull up to 50 lbs.

Nice To Haves

• High-volume restaurant shift management or healthcare/LTC experience is highly valued.

Responsibilities

• Shift Leadership & Quality Control: Direct cooks, prep staff, and dietary aides during the daily 5:00 AM – 6:00 PM window to ensure on-time meal service.
• Line Checks: Actively taste and check plates for presentation, recipe adherence, and holding temperatures before service.
• Dietary Accuracy: Directly supervise the preparation of texture-modified diets (IDDSI) and therapeutic restrictions.
• Environment & Staff Accountability: Enforce master cleaning schedules across the kitchen, dish room, and dining areas to ensure pristine presentation.
• Training: Provide hands-on training to staff regarding culinary skills, portion control, and hospitality standards.
• Coordination & Problem Solving: Coordinate directly with nursing staff during meals to manage resident dietary changes and tray delivery.
• Service Recovery: Act as the first point of contact on the floor to resolve staff or resident dietary concerns quickly.
• Regulations & Inventory Compliance: Enforce OSDH, CMS, and USDVA standards daily. Maintain accurate HACCP, cooling, and sanitation logs.
• 14-Hour Rule: Manage shift timing so no more than 14 hours pass between dinner and breakfast.
• Inventory: Supervise product receiving, minimize food waste, and enforce strict FIFO rotation.

Benefits

• Paid shift where you will demonstrate technical culinary skills, direct a team through a live meal service, and complete a facility compliance walkthrough.