Kitchen Manager

Key Responsibilities:

Kitchen Operations & Food Production

• Oversee daily food production to ensure meals are prepared to high-quality standards for Independent Living, Assisted Living, Skilled Nursing, and Café services.
• Maintain culinary quality control, consistency, and portioning across all dining programs.
• Ensure food safety and sanitation compliance in accordance with health regulations and ServSafe guidelines.

Ordering, Inventory & Receiving

• Manage ordering and receiving of food and kitchen supplies to ensure cost control and minimize waste.
• Monitor inventory levels and conduct regular stock checks to ensure efficiency and avoid shortages.
• Monitor daily and weekly spending and make necessary adjustments to inventory levels.

Staff Management & Scheduling

• Develop and maintain kitchen staff schedules to ensure proper coverage and operational efficiency. Ensure to operate within daily budgeted hours.
• Provide training and leadership to kitchen staff, promoting teamwork and a hospitality-driven culture.
• Conduct performance evaluations, coaching, and mentorship to support staff growth and development.

Special Events & Catering

• Collaborate with the General Manager and facility leadership to coordinate special events and catering services.
• Ensure seamless execution of holiday meals, private events, and large community functions.
• Develop event-specific menus in alignment with dietary needs and resident preferences.