Culinary Manager

okgov; Oklahoma; On-site; USD 55,000 - 75,000; Full time

Job summary

The Culinary Manager oversees all aspects of food service operations within the veteran nursing home, serving as the Executive Chef and Director of Hospitality to deliver a dining experience that honors veterans.

Housed at Norman Veterans Center, you will lead a team, coordinate with Nursing, Administration, and Facilities, and ensure strict regulatory adherence while maintaining high standards of quality and guest service.

Qualifications

• Must hold a current CDM or CFPP credential.
• Must meet Oklahoma Qualified Dietary Manager standards per OAC 310:675-9-1.
• ServSafe Food Protection Manager certification required.
• Minimum of 3 years of management experience; healthcare/LTC preferred.
• Demonstrated ability to lead cross-department coordination and communicate in English.

Responsibilities

• Own quality control for taste, temperature, and presentation to meet 5-star standards.
• Lead veteran-facing dining experiences and solicit feedback from veterans.
• Ensure texture-modified diets (IDDSI) and therapeutic restrictions are followed.
• Oversee cafeteria and dining room cleanliness and ambiance.
• Coordinate with Nursing, Administration, and Facilities as the dietary liaison.
• Maintain regulatory compliance with OSDH, CMS, USDVA; drive deficiency-free surveys.
• Manage inventory, procurement, and budget with FIFO practices.

Skills

CDM or CFPP credential

ServSafe

3+ years management

Healthcare/LTC experience

English proficiency

Interdepartmental coordination

Job description

Job Posting Title

Culinary Manager

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Norman Veterans Center

Job Posting End Date

Refer to the date listed at the top of this posting, if available. Continuous if date is blank.Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.

Full/Part-Time

Full time

Job Type

Regular

Compensation

Annual Salary: $65,000.00

Job Description

Culinary Manager

Norman Veterans Home

1776 E. Robinson Street

Norman, OK 73071

Position Summary

The Culinary Manager oversees all aspects of food service operations within the veteran nursing home. This role is the "Executive Chef" and "Director of Hospitality" combined, providing our veterans with a dining experience that moves beyond "institutional feeding." The Culinary Manager is the face of the culinary department, owning the quality of every plate, the cleanliness of every dining space, and the professional coordination with facility staff to ensure a seamless, veteran-centered operation.

Required Qualifications & Certifications

• Professional Credentialing: Must hold a current Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential.
• State of Oklahoma Requirements: Must meet "Qualified Dietary Manager" standards per OAC 310:675-9-1.
• Food Safety: Current ServSafe® Food Protection Manager certification.
• Experience: Minimum of 3 years of management experience. Healthcare/LTC experience is preferred, but high-volume, fast-paced restaurant management experience is highly valued for its focus on speed, presentation, and service standards.
• Communication Skills: Demonstrated ability to lead high-level coordination between departments (Nursing, Administration, Facilities) and serve as a professional representative to veterans and their families. Candidates must possess sufficient proficiency in the English Language to perform the essential functions of the position.

Essential Duties & Responsibilities

• Quality Control & Veteran Experience (Product Ownership)

  The "Final Check": Own the end product. Implement rigorous quality control checks for taste, temperature, and presentation. No tray or plate reaches a veteran without meeting the "5-star" visual and culinary standard.

  Veteran-Facing Leadership: Regularly enter the dining areas during service to solicit feedback from veterans. Own the "Point-of-Service" experience, ensuring hospitality is as important as nutrition.

  Therapeutic Excellence: Ensure texture-modified diets (IDDSI) and therapeutic restrictions are executed with the same culinary care as regular meals.

• Cafeteria & Dining Environment Ownership

  Ambience & Amenities: Take full ownership of the cafeteria and dining room environments. Ensure these spaces are inviting, well-organized, and stocked with appropriate amenities.

  White-Glove Cleanliness: Oversee the cleaning schedules for not just the kitchen, but all veteran-facing dining areas. Ensure floors, tables, and service stations are pristine at all times.

• Strategic Communication & Coordination

  Departmental Face: Serve as the primary liaison between Dietary and the rest of the facility (Nursing, Logistics, and Administration).

  Team Coordination: Lead daily/weekly "huddles" to ensure nursing staff and dietary aides are perfectly aligned at mealtimes, resident changes, and special events.

  Problem Resolution: Act as the first point of contact for staff or family concerns regarding dietary services, resolving issues with a hospitality-first mindset.

• Survey Readiness & Regulatory Mastery

  Regulatory Lead: Maintain 100% compliance with OSDH, CMS, and USDVA standards. Lead the department to successful "deficiency-free" results in yearly surveys.

  Safety Oversight: Monitor all sanitation logs, equipment maintenance, and food safety protocols (HACCP) daily.

  The "14-Hour Rule": Strictly manage meal timing so no more than 14 hours pass between the evening meal and breakfast.

• Operational Leadership

  Staff Development: Train staff in both technical culinary skills and restaurant-style service techniques.

  Inventory & Budget: Manage procurement of high-quality ingredients while adhering to budgetary constraints; ensure strict FIFO (First-In, First-Out) rotation.

  Performs other related duties as assigned consistent with the responsibilities of the position and agency operations.

Selection Process: "The Kitchen Audition"

• Stage 1: Initial interview regarding management philosophy, communication style, and regulatory expertise.
• Stage 2 (The Demonstration): Candidates will be invited to a paid on-site audition. You will be expected to demonstrate culinary proficiency (knife skills/flavor profiling), direct a team during a live meal service, and perform a quality-control walkthrough of the dining facility.