The Kitchen Manager oversees the daily operations of the food service department, ensuring high standards of quality, safety, and compliance. This role includes supervising staff, managing workflow, and maintaining efficient and sanitary food preparation and service.

Key Responsibilities:

• Promote and uphold a philosophy that values residents’ dignity, privacy, independence, choice, and individuality.
• Manage staff scheduling on a biweekly basis when a Food Service Director (FSD) is not available.
• Supervise and coordinate front-of-house dining services and/or back-of-house kitchen operations, including staff training and workflow management.
• Ensure dining areas and kitchen meet cleanliness and safety standards in compliance with state sanitation codes.
• Maintain serving schedules and ensure food is prepared and served according to menu specifications and departmental policies.
• Monitor and record food temperatures and maintain accurate logs.
• Control costs within established budget guidelines.
• Ensure compliance with all federal and state regulations and company policies.
• Lead by example, adhering to community standards and guidelines.
• Perform other duties as assigned.

Qualifications & Physical Requirements:

• Knowledge of health and safety regulations in food preparation (e.g., Food Protection Management Certification).
• Ability to train and supervise staff in service and sanitation tasks.
• Strong interpersonal and leadership skills.
• Ability to lift up to 30 lbs regularly and occasionally more than 50 lbs; able to stand for extended periods.
• Proficiency in Microsoft Office (Word, Excel, Outlook), ordering platforms (e.g., DSSI, Sysco), and internet navigation.

This job description is intended to describe the general nature and level of work being performed by the employee in this position. It is not intended to be an all-inclusive list of all responsibilities, duties, skill, or working conditions required of a person in this position.