Culinary Services Manager →

Optalis Healthcare; Grove City (OH); On-site; USD 52,000 - 76,000; Full time

Job summary

Optalis Healthcare is seeking a Culinary Services Supervisor to oversee the culinary team and operations for residents, ensuring nutritious, tasteful, and cost-efficient meals. The role provides guidance on dining programs, supervises staff, supports program development, manages costs, and ensures regulatory and quality compliance across the center.

Ideal candidates will have 2+ years in kitchen supervision, strong organizational and customer service skills, and a commitment to food safety and

Qualifications

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

Responsibilities

• Oversee implementation of dietary and nutritional policies in center.
• Direct overall production of meals per menu and servings.
• Troubleshoot staffing, training, and operational issues.
• Maintain accurate filing and recordkeeping for audits.
• Conduct food safety and sanitation audits and ensure compliance.
• Review resident diets and care plans with the interdisciplinary team.
• Maintain regular meetings with management and project teams.
• Purchasing and inventory management.

Education

Culinary schooling or chef training

Culinary experience

Food service management

Data entry accuracy

Organizational skills

Integrity & confidentiality

Customer service

Problem solving

Job description

The purpose of this job is to oversee the supervision of the culinary 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

Physical & Work Requirements

• Prolonged standing and computer use.
• Ability to lift 5–50 lbs occasionally.

Personal Attributes:

• Integrity and confidentiality
• Organizational skills