Kitchen Manager

Description

Episcopal SeniorLife Communities Mission:

We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge…

Life. Inspired Every Day.

Pay Range: $22.00 - $26.00.  Hourly  (Pay information will vary depending upon relevant experience for the position.) 

The Kitchen Manager is responsible for the management of kitchen-related aspects of the dining services program. This position is responsible menu planning that exceeds resident expectations, meets established financial goals and is compliant with all regulatory requirements. This position supervises the food production team. This position may/will be required to provide direct care or have access to resident property or belongings.

ESSENTIAL JOB FUNCTIONS

• Creates and sustains a food service program that exceeds the residents’ expectations and meets ESLC financial, quality, and compliance standards. Specific tasks related to this job function include:
• Menu development
• Recipe development
• Food production
• Sanitation
• Compliance
• Assists the DCM with financial management
• Inventory management including all food purchasing
• Staffing: Assists the DCM with interviewing , employee scheduling, the progressive discipline process and performance evaluations
• Equipment management.
• Provides support to the DCM to create and maintain a program that meets the organizational goals of ESLC.
• Under the direction of the DCM, this position is responsible for the food production and management of the cafe, and other special functions.
• Provides oversight and direction to the sous chef and all kitchen employees to run all aspects of food service production and management of the back of the house.
• Works with the leadership team to ensure the goals of the food service program are aligned with the goals of the community.

Requirements

QUALIFICATIONS: 

•  Minimum of ten years of cooking experience in institutional, hotel or upscale dining required with a minimum of five years’ management experience in an upscale dining environment.
• Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Demonstrated ability to manage all aspects of food service operations. 
• Demonstrated knowledge of NYSDOH regulations applicable to food operations and sanitation. 
• Demonstrated leadership, organization, and communication skills. 
• Must possess the ability to interact effectively with vendors and service contractors including demonstrating good negotiating skills. 
• Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors, and the general public.