Culinary Services Manager

Optalis Healthcare (Health & Rehabilitation Centers); Columbus (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Optalis Healthcare (Health & Rehabilitation Centers) is seeking a Kitchen Supervisor to oversee the culinary team and ensure nutritious, tasty, and cost-efficient meals for residents. You will guide dining programs, supervise staff, and drive program development while maintaining regulatory compliance.

You will implement dietary policies, coordinate with interdisciplinary teams, and manage purchasing and inventory to control costs.

Qualifications

• Culinary schooling or 2+ years in a professional kitchen under a Chef.
• 2-5 years in a Food Service Manager or Supervisor role.

Responsibilities

• Oversee production of meals according to menu, recipes and portions.
• Implement dietary policies and ensure compliance with regulations.
• Provide guidance and oversight to Culinary Services teams.
• Maintain accurate filing and records for audits and surveys.
• Lead food safety and sanitation programs to meet health dept. standards.
• Review resident diet info and care plans with interdisciplinary team.
• Manage purchasing and inventory; monitor costs and efficiencies.
• Hold regular meetings with management to review status and improvements.

Skills

Team supervision

Food safety

Customer service

Education

Culinary training

Tools

Inventory management software

Job description

The purpose of this job is to oversee the supervision of the kitchen team and operation and to ensure the provision of nutritional, tasteful, and cost-efficient meals for the residents. This position provides, guidance and operational oversight to all center related food and dining programs while managing and supporting the Culinary Services team related to feeding, nutrition, dining services, program development implementation, costs, and regulatory/quality compliance.

Key Responsibilities:

• The implementation of the organization’s dietary and nutritional policies and procedures in respective Center in compliance with federal, state, local and organization’s regulations to meet residents’ needs. Oversees and inspects food and food preparation and
• Responsible for the overall production of meals as assigned and in quantities according to menu, recipes and number of persons served.
• Troubleshoots and problem-solves operational, staffing, training issues, and recommends changes, solutions and modifications in all relevant areas.
• Maintain accurate filing and recordkeeping for audits and surveys.
• Participates in conducting food safety and sanitation program to meet Federal and State Health Department requirements. Assists in completion of department quality assurance audits. Models good food safety and sanitation practices.
• Reviews Resident diet information and care plans, and discusses with residents, families and interdisciplinary team, if necessary, to make appropriate changes. Assists in the development
• Maintains regular meetings with key management and project teams to review status, issues & innovations.
• Purchasing & Inventory Management
• Attention to detail and accuracy in data entry.
• Adaptability & Change Management skills
• Customer service and problem-solving skills.

Required:

• Culinary Schooling a plus or at least 2 years’ experience in a professional kitchen under the direction of a Chef
• 2-5 years experience working in a Food Service Manager or Supervisor capacity

Preferred:

• Physical & Work Requirements
• Prolonged standing and computer use.
• Ability to lift 5–50 lbs occasionally.

Personal Attributes:

• Integrity and confidentiality
• Organizational skills

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