Culinary Manager

State-of-Oklahoma; Oklahoma; On-site; USD 59,000 - 72,000; Full time

Job summary

The Norman Veterans Home Culinary Manager oversees all food service operations, acting as the Executive Chef for a veteran-centered dining program. The role requires leading a team, ensuring high-quality meals, and coordinating with Nursing, Administration, and Facilities to deliver exceptional service.

Qualified candidates hold CDM or CFPP credentials with ServSafe certification, and have at least 3 years of management experience, preferably in healthcare or high-volume settings.

Qualifications

• Must hold a CDM or CFPP credential.
• ServSafe Food Protection Manager certification.
• Minimum 3 years of management experience.
• Healthcare/LTC experience preferred.

Responsibilities

• Quality control of meals, texture-modified diets, and presentation.
• Oversee cafeteria and dining room environments to ensure cleanliness and hospitality.
• Coordinate daily huddles between Nursing and Dietary staff.
• Ensure 100% compliance with OSDH, CMS, USDVA standards and surveys.
• Lead staff development, inventory management, and budget adherence.

Skills

Leadership

Communication

Operational oversight

Staff development

Education

ANFP-approved Dietary Manager course

CDM/CFPP credential

Job description

Job Posting TitleCulinary ManagerAgency650 DEPARTMENT OF VETERANS AFFAIRSSupervisory OrganizationNorman Veterans CenterJob Posting End DateRefer 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.Estimated Appointment End Date (Continuous if Blank)Full/Part-TimeFull timeJob TypeRegularCompensationJob DescriptionCulinary ManagerThis position is for a Culinary Manager for the Norman Veterans Home.Norman Veterans Home1776 E. Robinson StreetNorman, OK 73071Annual Salary: $65,000.00Position SummaryThe 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 & CertificationsProfessional 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 & Responsibilities1. 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.2. Cafeteria & Dining Environment OwnershipAmbience & 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.3. Strategic Communication & CoordinationDepartmental 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.4. Survey Readiness & Regulatory MasteryRegulatory 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.5. Operational LeadershipStaff 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"We hire leaders who lead from the front.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.Required Standards SummaryEducation: ANFP-approved Dietary Manager course-CMS §483.60Certification: Active CDM, CFPP credential -OAC 310:675Safety: Current ServSafe Food Protection Manager-Oklahoma Health CodeExperience: Quality Control & Facility Coordination-Facility StandardSurveys: Pass Yearly USDVA / OSDH Survey-38 CFR Part 51Physical RequirementsEndurance: Ability to stand/walk for extended periods (8+ hours) in a high-energy environment.Strength: Ability to lift, push, and pull up to 50 lbs.Agility: Comfort working in varying temperatures (walk-in freezers to hot kitchen lines).Special RequirementsSome agencies may have determined positions in this job family to be safety sensitive as defined by 63 O.S. § 427.8.Equal Opportunity EmploymentThe State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub .If you are needing any extra assistance or have any questions relating to a job you have applied for, please click the link below and find the agency for which you applied for additional information:Agency Contact