Culinary manager

CULINARY MANAGER RESPONSIBILITIES

• Purchase all food and manage inventory, ensuring effective cost controls and vendor service and quality.
• Actively prepare meals, manage the menu as planned, check in food upon delivery, and manage dietary needs.
• Training, manage, and schedule staff to ensure that excellent customer service is provided.
• Ensure the highest nutrition and food quality for the health and pleasure of the residents while complying with all federal, state, and local regulations to ensure sanitary and safe operations.
• Perform other duties as assigned.

CULINARY MANAGER QUALIFICATIONS

• Must have knowledge of dietary procedures, as well as related Health Department regulations and guidelines pertaining to food service operations.
• Minimum of 1 year dining services management experience, including management of food inventories and budgets. Healthcare environment preferred.
• At least 2 years in a supervisory role of others preparing food and servicing customers.
• Must be drug free and submit to urinary analysis drug screening upon hire.
• Must be able to pass a criminal background check upon hire and as required by state regulations.
• Ability to communicate effectively
• Flexibility with schedule (must be able to work weekend and evening shifts).
• Basic knowledge of special dietary needs.

Job Type: Full-time, Monday to Friday

Benefits:

• Dental insurance
• Employee assistance program
• Health insurance
• Life insurance
• Vision insurance

Schedule:

• Day shift
• Weekend availability

Work Location: In person