Kitchen Manager

Job Summary:

Working as a Kitchen Manager, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following:

ESSENTIAL JOB FUNCTIONS/RESPONSIBILITIES

• Assists in interviewing, hiring, training, supervising, evaluating, and disciplining Dietary personnel.
• Meet or exceed Company policies and State and Federal regulations regarding sanitation and safe food handling techniques. Develop Plan of Correction following State, Federal and QA surveys as needed.
• Maintain records, manage budget and supplies.
• Ensure equipment and work areas are clean, safe, and orderly; ensure strict adherence to procedures regarding cleaners or hazardous materials or objects; ensure universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.
• Manage the requisitions and inspection of food, supplies, and equipment to maintain stock levels and ensure standards of quality are met while achieving the department budgetary goals.
• Ensure food is nutritional, appetizing, prepared as planned and served in a timely and pleasant manner. Coordinate the preparation of meals/snacks for residents with special Dietary needs.
• Monitor food production maintaining use of standardized recipes/menus and ensuring proper preparation and storage of food and supplies.
• Maintain the highest level of quality and timeliness of food service.
• Monitor tray line to assure proper diets are followed.
• Ensure all utensils, dishes; equipment and work areas are cleaned on a timely basis.
• Monitor and log all sanitation tests.
• Understand, comply with, and promote all rules and regulations regarding residents' rights; promote positive relationships with residents, visitors, and regulators, to include a professional appearance and attitude.

Key Responsibilities:

• Manages cost controls and controls expenditures for the account
• Plans and creates all menus
• Purchases and manages inventory

Preferred Qualifications:

• Culinary degree preferred
• Three to five years of culinary management experience
• High volume production and catering experience is essential
• Previous experience managing cost controls
• Bilingual English/Spanish

Salary : $48,000 - $50,000