Kitchen Manager - Residential

Position Summary:

The Kitchen Manager oversees the overall operations of the Dietary Department.

Plan, organize and manage the department in accordance with applicable federal, state, and local guidelines as well as our established policies and procedures.

Ensure quality food service is provided.

Essential Job Functions:

The duties listed below reflect the general details considered necessary to describe the principal functions of the job as identified and shall not be considered as a detailed description of all work requirements that may be inherent in the position.


* Oversees purchasing and inventory for food service preparation.


* Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial results/goals are met.


* Consults with the Executive Staff about food production aspects of special events being planned.


* Ensures proper staffing for maximum productivity and high standards of quality; controls food costs.


* Plan basic and modified diet menus, considering such factors as variety, season of year, availability of foods, known food preferences of the group, nutritional and caloric content, and food costs.


* Prepare daily work schedules and assign duties and responsibilities to staff.


* Supervise and direct operation of dietary department.


* Assess patient meal acceptance via evaluation, surveys, test trays, etc.


* Work with medical and nursing staff to promote optimal patient care; make regular rounds to all patient care units.


* Review technical publications, journals, and confers with food industry representatives regarding new developments in food packing and processing, new and modified equipment, and new nutritional concepts.


* Inspect food preparation and serving areas, equipment, and storage facilities; take corrective action as necessary.


* Develop and implement work standards, sanitation procedures, and personal hygiene requirements consistent with institutional rules, local, state, and federal regulations, and food-handling principles.


* Assist with department orientation program, training, and in-service education of Food Service employees.

Knowledge, Education, & Experience:


* Must possess a high school diploma.


* Minimum two years of experience high volume cooking.


* Minimum of two years of supervisory experience preferred.


* Proficient in standard kitchen rotation of inventory and ordering.


* Possess physical ability to perform all job-related activities.


* Formal culinary training is preferred.

Employment Status: Full time

Schedule: Monday-Friday 8AM-5PM

Work Location: On Site - Manor, TX

Compensation: Pay Range: $28-32 hourly