Kitchen Manager

Position Summary:

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:


* Oversees purchasing and inventory for food service preparation.


* Directs departmental operations in accordance with corporate budgetary objectives and personnel policies.


* 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.


* Attends department head/staff meetings.


* 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.


* Monitor the department's Performance Improvement program; initiates corrective action.


* Employ Food Service personnel; recommend personnel decisions, such as transfers, promotions, merit increases, disciplinary action, and separations, according to established procedures.


* Conduct criteria-based performance evaluations for assigned department staff members.


* Suggest revision or adaptation of procedures for more efficient performance of department and employees.


* 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.


* Performs other duties as assigned.

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.


* Formal culinary training is preferred.

Employment Status: Full time

Schedul...