Kitchen Manager

Description

Are you ready to join an outstanding team and make a difference in people's lives? We are currently looking for a Kitchen Manager to join our team.

BENEFITS/PERKS OF THE ROLE:

• Employee Referral Bonus Program – invite your friends to apply.
• 13 Jewish Holidays available to work for time and a half
• 6 Traditional Holidays
• Medical, Dental, Vision and Life Insurance
• Employee Assistance Program (EAP)
• Health Savings Account, Flexible Spending Account, and 401(k) with a competitive match
• Opportunity for paid vacation time, holiday, sick days based on the hours worked.
• Benefits will vary based upon full time/part time employee status.

Company Overview:

The Jewish Home and Care Center is a non-profit group in the senior living industry. As part of Ovation Communities, we have been serving the people of the Greater Milwaukee area for over 100 years. These services are achieved through a team-work philosophy that is inspired through effective organizational skills, continuous quality improvement efforts and maintaining a balance between professionalism and the ability to have fun.

Primary Purpose of Position:

Manages the Food Services Department at the Jewish Home and Care Center (JHCC) Campus. Overall supervision of all staff in the preparation of attractive, nutritionally adequate meals served at proper temperatures according to State and Federal regulations and facility policy.  Responsible for recommending for purchase, care and sanitation of institutional food service equipment and work areas used for preparation, storage, and service.  Responsible for assuring gracious ambiance and customer satisfaction with meal service.  Allocates department resources in an efficient and economic manner in relation to the budget. 

Job Duties:

• Identifies ways to accommodate residents’ choices, preferences, and customary routines in matters of eating.  Cooperates with other departments to identify and accommodate individual resident needs and preferences.
• Assures that menus are planned, and food purchased, prepared and served in accordance with Kashrus standards.
• Participates as an active member of the Food Committee
• Trains staff in customer service.  Frequently interacts with the residents to assure high level of resident satisfaction.
• Plans menus with dietitian that meet the nutritional needs of residents in accord with recommended dietary allowance and State and Federal regulations.  Assures that food is prepared in accordance with recipes and daily production sheets from each menu cycle.  Distributes menus to residents and posts in readily accessible places in the facility.
• Monitors, supervisors, and cooks during food preparation for compliance with techniques that conserve nutritional value, flavor, and appearance.   Organizes food preparation and service so that food leaves the kitchen and is served to residents in scheduled time frames. Provides food substitutes of similar nutritional value for residents who refuse food served.
• Responsible for monitoring food purchasing from approved vendors that is economical and efficient.  Maintains sufficient inventory of supplies.
• Stores, prepares, and serves all food under sanitary conditions to prevent the transmission of food borne illness.
• Disposes of trash and waste, including bio-hazardous waste and other materials that require special handling in compliance with State and Federal regulations.  All garbage and waste is properly contained in dumpsters or compactors with lids otherwise covered.
• Monitors workplace for safety and fire hazards.  Corrects or reports potential problems to supervisor.  Reports maintenance and equipment problems promptly to the maintenance department.
• Maintains workplace in orderly, clean manner.  Stores supplies and equipment in proper places when not in use
• Retains qualified and competent staff.  Provides regular performance reviews, recommends appropriate personnel actions to be taken, assures that staff meet qualifications and performance standards and can perform all essential functions of the job.
• Monitors the performance of food service staff by observing staff performing duties in all work areas, on all shifts.  Performs quality assurance functions, including compliance rounds, daily.  Initiates proper job action according to facility policy to correct problems in staff performance.  Initiates other corrective actions as appropriate. 
• Monitors staff for compliance with OSHA mandates on workplace safety including hazard communications and blood borne pathogens.  In cases of workplace exposure, provides immediate first aid and refers employees to appropriate facility staff member for post-exposure follow-up.
• Takes job actions with staff members under appropriate circumstances.  Applies facility policies about progressive discipline correctly.  Removes staff members from unit if necessary to avoid endangerment to health and safety of residents or staff members.
• Actively participates in long term care survey process by instructing staff in matters of conduct and disclosures, maintaining a presence at all times, directing the timely collection of information required by the survey team.  Demonstrates concern for identified problems and undertakes corrective action while survey is in progress if appropriate. Gathers and presents supplemental documentation to avoid potential deficiencies. 

Qualifications

Experience:

• Minimum three years of supervisory experience in the food service area
• Experience in planning, preparing and serving diets in a healthcare setting.
• Further education in courses approved by American Dietetic Association (preferred)  

Education:   

• High school diploma or equivalent
• Associate degree in Hotel/Restaurant management preferred.

Licenses & Certifications:

• Certified Dietary Manager Preferred.
• ServSafe  Preferred.