What are the responsibilities and job description for the Chef Manager position at Senior Living Provider?
The Food and Beverage Manager is responsible for ensuring the standards of our company are upheld in the Food Service Department in accordance with the current applicable federal, state, and local standards, guidelines and regulations, or established policies and procedures.
Required education:
- Must possess as a minimum, a high school diploma and have completed an approved dietary manager course.
Required experience:
- Must have, as a minimum, two years experience in a supervisory capacity in a food services industry.
- Recommended training in cost control, food management, diet therapy, etc.
- Experience with managing staff and financial metrics.
Required license or certification:
- Current ServSafe Certification required. Obtain/hold any local, state, and/or county required food handling/sanitation licenses and/or certificates.
Essential Functions, Duties, and Responsibilities:
Tasks may include, but are not limited to the following:
- Reviews departmental policies annually and then interprets them for personnel, residents, visitors, family members, etc., as necessary.
- Controls costs within the budget
- Reviews and evaluates the department's work force and makes recommendations to the Administrator. Assumes responsibility for recruiting, selecting, and training competent department personnel.
- Assists in scheduling department working hours, personnel, work assignments, etc., to maintain quality resident care.
- Attends and participates in workshops, seminars and in-services, to keep abreast of current changes in the health care field, as well as maintain a professional status.
- Completed department scorecard within guidelines.
- Makes written and oral reports to the Administrator concerning the operation of the food service department.
- Develops and utilizes comprehensive inventory control procedures.
- Purchases food, supplies, and equipment, as required to meet the needs of the department.
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