Culinary Services Manager

Optalis Healthcare (Health & Rehabilitation Centers); Grove City (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Optalis Healthcare in Ohio is seeking a Culinary Services Manager to supervise the culinary team and operations, ensuring nutritious, tasteful, and cost-efficient meals for residents. You will guide center food and dining programs and support the Culinary Services team in feeding, nutrition, dining services, program development, costs, and compliance.

Key duties include implementing dietary policies, supervising meal production, solving operational issues, maintaining records for audits,

Qualifications

• Culinary schooling a plus or 2+ years in a professional kitchen.
• 2–5 years in a Food Service Manager or Supervisor role.
• Strong organizational and confidentiality skills.

Responsibilities

• Oversee the culinary team and operation to ensure nutritious, tasteful, and cost-efficient meals for residents.
• Provide guidance and operational oversight to center food and dining programs while supporting the Culinary Services team in feeding, nutrition, dining services, program development, costs, and regulatory/quality compliance.
• Implement dietary and nutritional policies and procedures in compliance with regulations; oversee food preparation and dining operations.
• Manage overall production of meals according to menus, recipes, and serving numbers; ensure accuracy and quality.
• Troubleshoot operational, staffing, training issues and propose changes to processes and staffing.
• Maintain accurate filing and recordkeeping for audits and surveys; participate in quality assurance activities.
• Review resident diet information and care plans with the interdisciplinary team to adjust as needed; collaborate on program development.
• Lead regular meetings with management and project teams to review status, issues, and innovations.
• Oversee purchasing and inventory management; ensure data accuracy.
• Uphold food safety and sanitation practices in line with federal and state requirements and audits.

Skills

Food Service Management

Staff Supervision

Menu Planning

Food Safety

Regulatory Compliance

Education

Culinary Schooling

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