Culinary Manager — Long-Term Care & Nutrition Leadership

Olympus EE LLC; Portland (OR); Presencial; USD 60.000 - 85.000; Jornada completa

Descripción de la vacante

Cascadia Healthcare is seeking a Culinary Manager to lead the Culinary Department in a long‑term care facility in Oregon. You will plan menus, supervise staff, coordinate with the Registered Dietitian, ensure nutrition standards, and maintain compliance with regulations.

You’ll oversee budgets, training, and performance, while sustaining food quality and safety across service areas. You will work with a multidisciplinary team to implement therapeutic menus and meet residents’ preferences, while

Formación

• Knowledge of safe food preparation and handling techniques.
• Knowledge of basic nutrition and food.
• Skilled in quantity food production.
• Skilled in directing and motivating the workforce.
• Ability to read and write at a level appropriate for the job.
• Ability to communicate effectively with residents and their family members, and at all levels of the organization.
• Ability to be accurate, concise, and detail‑oriented.
• Ability to read, speak, understand, and communicate effectively in English through verbal and written means.

Responsabilidades

• Plans, develops, organizes, implements, evaluates, supervises, and directs the Culinary Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations.
• Routinely inspects and completes evaluations of the status of the Culinary Department for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement.
• Participates in the facility’s performance improvement programs. Serves on various committees as required by company standards, regulations, and/or appointment by the facility’s Chief Executive Officer.
• Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team.
• Maintains good communications and working relationships with all departments in the facility.
• Communicates issues, concerns, and opportunities for improvement to the Chief Executive Officer routinely.
• Reports all hazardous conditions/equipment to the Chief Executive Officer immediately.
• Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets.
• Maintains current records that reflect departmental expenditures.
• Communicates to the Chief Executive Officer departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents.
• Assumes responsibility for recruiting, selecting, and training competent department employees.
• Prepares work schedules and maintains adequate staffing based on the facility’s census.
• Provides training to Culinary Department employees in all aspects of their job.
• Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding the Culinary Department.
• Evaluates employee performance and develops education and training plans to improve the employees’ skills and knowledge as needed. Manages wage and salary adjustments, hiring, termination, transfers, etc.
• Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, standards of practice, and regulations.
• Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu.
• Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu.
• Organizes food preparation and service and supervises employees to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance.
• Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards.
• Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician’s order and/or as part of their nutritional plan of care.
• Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary.
• Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals.
• Ensures that new residents are visited upon admission to obtain a diet history and food preferences and maintains a record of diet orders and food preferences.
• Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status.
• Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food‑borne illness.
• Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the Chief Executive Officer.
• Uses independent judgment and discretion on behalf of the organization in the performance of these duties.
• Demonstrates thorough knowledge of all culinary and hospitality jobs.

Descripción del empleo

Cascadia Healthcare is seeking a Culinary Manager to lead the Culinary Department in a long‑term care facility in Oregon. You will plan menus, supervise staff, coordinate with the Registered Dietitian, ensure nutrition standards, and maintain compliance with regulations.

You’ll oversee budgets, training, and performance, while sustaining food quality and safety across service areas. You will work with a multidisciplinary team to implement therapeutic menus and meet residents’ preferences, while