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KITCHEN MANAGER

The Kitchen Manager will oversee the daily operations of Food Service ensuring food quality.  The Kitchen Manager will direct, manage, and coordinate all aspects of the dietary department including budget management, developing and implementing policies and procedures to ensure a high level of quality for our patients, staff, and visitors.

Qualifications

  • High school diploma or equivalent
  • Certification in Kitchen Management preferred
  • Two (2) to Four (4) years prior healthcare food service preferred
  • Two (2) to Four (4) years prior kitchen management experience preferred

General Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the general knowledge, skill and / or ability required:

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s.
  • Ability to perform these operations using units of American money and weight measurement, volume and distance.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Equipment, Tools and Materials

  • Calculator
  • Fax, scanner, and copy machine
  • General office materials/supplies
  • Information Systems
  • Telephone system
  • All kitchen equipment

Security and Access

Will have access to confidential information and abides by the organization’s privacy policies and regulations concerning this information.

Essential Job Duties & Responsibilities

  1. Oversees all aspects of department operations effectively and efficiently.
  • Oversees day-to-day operations, which includes problem solving issues and ensuring effective processing.
  • Develops and documents department procedures to ensure consistent and accurate processing.
  • Works with other departments in providing services and resources.
  • Monitors workflow and departmental processes.
  • Develops and maintains department policies.
  • Sets and achieves department goals and objectives.
  1. Works closely with the Registered Dietician, Director of Dietary and EVS, and Nursing Administration to ensure that patient and resident dietary needs are reviewed regularly and consistently met.
  • Reviews and processes new diet orders and diet changes when received from nursing service, and keeps diet cards updated.
  • Works to develop a menu that is appealing and appetizing to patients, staff, and visitors.
  • Supervises the service of food to patients/residents to be sure the diet order, menu, and food preferences are followed.

 

  1. Adheres to and maintains the established dietary standards and policies and procedures.
  • Knows, understands and conveys to other dietary staff personnel the Federal and State rules and regulations regarding hospital and extended care dietary requirements and is responsible for their enforcement.
  • Manages food production and distribution using appropriate safety, sanitation and efficiency principles.
  • Services using appropriate safety, sanitation and efficiency principles.
  • Instructs personnel in use, care, and maintenance of equipment.
  • Ensures storage and handling of food and supplies complies with current guidelines.
  • Ensures proper storage of food and supplies.
  1. Orders all food and supplies.
  • Work with vendors on food purchases
  • Implements cost control procedures.

 

  1. Development of retail meal program.
  1. Oversees and performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication.
  • Works with department management to ensure effectiveness in the application of employee relations within their areas of accountability.
  • Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees.
  • Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc….
  • Addresses employee issues in an effective and timely manner.
  • Communicates with Administrator and HR regarding employee issues appropriately in an effort to obtain guidance and reduce potential organizational liability.
  • Enforces and interprets policies and procedures with employees, as necessary.
  • Administers annual performance appraisal process for staff, with feedback for positive reinforcement of strengths and opportunities for growth/improvement.

 

  1. Recruits and develops a qualified and productive workforce.
  • Maintains and creates reporting job descriptions.
  • Recruits effectively for department positions by following established hiring practices and guidelines.
  • Orients new employees in a thorough manner to department and organizational operations and procedures.
  • Provides training to department staff in an appropriate and thorough manner.
  • Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff.
  • Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable.

 

  1. Oversees departmental financial operations.
  • Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department.
  • Maintains timekeeping records and updates appropriately and accurately for department staff.
  • Works with vendors and management, as appropriate, to negotiate best value purchases.
  • Guides and participates in annual budgeting planning process for areas of responsibility.

 

  1. Performs all other duties as assigned.
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Department: Dietary
Reports To: Executive Director of Ancillary Services
FLSA Status: Exempt
Base Wage: $46,425.60/annual (additional salary commensurate with education and experience)
Benefits: Health, Dental, Vision, Life, and Retirement offered with Employer Contribution. Additional Voluntary Benefits offered for Full Time positions.