Culinary Services Manager-Keizer

Avamere Skilled Advisors, LLC; Keizer (OR); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health Insurance

401(k) Plan

Paid Time Off (PTO)

EAP Canopy with unlimited telehealth

Continuing Education and Higher Ed Rei

Generous employee referral bonus

Flexible Spending Accounts

Professional Development

Voluntary Benefits

Job summary

Avamere Court at Keizer seeks a Culinary Services Manager to lead the culinary department, coordinating daily operations with a Registered Dietitian and Administrator. You will ensure compliance with federal, state, and local guidelines while directing menus and staff to deliver high-quality meals for residents.

You will supervise and train culinary staff, manage records, and participate in budgeting and program planning to maintain service excellence in a long-term care setting.

Qualifications

• CDM certification required.
• Food Safety Certification (Food Protection Manager or ServSafe) required.
• CPR/BLS certification required and maintained during employment.
• Demonstrated leadership ability and ability to supervise staff.
• Knowledge of HIPAA and resident privacy requirements.
• Ability to plan, organize, and direct department operations.

Responsibilities

• Enforce culinary policies and processes with Dietitian guidance.
• Represent Culinary Department at staff meetings and communicate admin information.
• Ensure compliance with state/local/federal standards of participation.
• Adapt master menu cycle with Dietitian.
• Supervise food preparation and service ensuring quality and safety.
• Maintain sanitation standards and cleaning schedules.
• Coordinate with Administrator and Maintenance on equipment upkeep.
• Prepare meals or cover cook duties as needed to maintain service quality.
• Plan, implement, and evaluate Culinary Department programs and activities.
• Visit residents to assess food preferences and inform nutritional assessments.
• Maintain essential records (menus, purchases, schedules, logs).
• Review plans with Dietitian/Administrator to address deficiencies.

Skills

CDM

Food Safety Certification

CPR/BLS

Leadership

Decision Making

HIPAA Knowledge

Education

High School Diploma

Job description

Culinary Services Manager

Status: Full Time

Location: Avamere Court at Keizer: 5210 River Rd North, Keizer, Oregon

Job Summary

The Culinary Services Manager is directly accountable to the Administrator for the daily operation of the culinary department, with regularly scheduled consultation from a qualified Dietitian. The primary purpose of the position is to assist in planning, organizing, developing, and directing the overall operation in accordance with current federal, state, and local guidelines and regulations.

Essential Duties and Job Responsibilities

• Enforces culinary policies and processes with the assistance of the Registered Dietitian.
• Represents the Culinary Department at staff meetings and communicates pertinent administration information to staff.
• Verifies compliance with State, Local, and Federal standards of participation.
• Adapts master menu cycle to individual and facility preferences with Registered Dietitian.
• Maintains and issues a file of standardized recipes adjusted to proper yield.
• Supervises food preparation and service; verifies a high level of food quality and compliance with food service regulations.
• Verifies high standards of sanitation. Maintain current cleaning schedules.
• Verifies proper equipment maintenance in cooperation with the Administrator and Maintenance Department.
• Prepare meals and/or perform functions of Cooks and Culinary Aides in instances of unscheduled absences and to monitor meal service quality and procedural accuracy.
• Assist in planning, organizing, implementing, evaluating, and directing the Culinary Department, its programs, and activities.
• Visits residents to obtain food preferences and assists in gathering information for nutritional assessment.
• Communicates appropriate information to other members of the health team.
• Maintains essential records:

1. Menus (per state regulation).
2. Purchase records (6 months).
3. Culinary Department schedule.
4. Temperature logs: Food, Dish machine, Refrigerator, Freezer (3 Months).
5. Tray tickets to be up to date for all residents

• Review and assist Administrator and/or Registered Dietitian in developing a plan of correction for culinary service deficiencies noted during survey inspections.
• Visit residents periodically to evaluate the quality of meals served, likes and dislikes, etc.
• Involve the resident/family in planning objectives and goals for the resident.

Personnel Responsibilities:

• Assist in the recruitment, interviewing, and selection of culinary personnel.
• Assist in developing, implementing, and maintaining an effective orientation program for new culinary employees.
• Schedule department work hours (including vacation and holiday schedules), personnel, work assignments, etc., to expedite work.
• Counsel/discipline culinary personnel as requested or as necessary.
• Terminate employment of personnel, when necessary, document and coordinate such actions with the Administrator.
• Review and check the competence of culinary personnel and report necessary adjustments/corrections as required or that may become necessary to the Administrator.
• Maintain a productive working relationship with other department supervisors and coordinate culinary services to ensure that daily culinary services can be performed without interruption.
• Monitor absenteeism and schedule adequately and far enough in advance to ensure that an adequate number of culinary service personnel are always on duty.

Budget and Planning Functions:

• Forecast needs of the department.
• Controls dietary cost within budget, including food, supplements, labor, and supplies.
• Purchases or requisitions of food supplies in appropriate quantities based on the menu.
• Supervises proper receiving and storage of food.
• Maintain current written records of department expenditures.
• Make departmental adjustments to conform to the approved budget, and/or as dictated by administrative analysis of the monthly operating statement.

Qualifications

• Ability to travel and/or attend educational offerings presented by the facility, as well as approved offerings by Association conferences or other entities.
• Knowledge of arithmetic and units of measurement used in food preparation
• Certified Dietary Manager (CDM)
• Food Safety Certification: Food Protection Manager Certification or ServSafe Food Manager Certification
• Moderate to heavy lifting (50-pound maximum), bending, reaching, and stooping.
• Ability to use good judgment, make decisions, and direct the work of others.
• Meets qualifications for a Culinary Manager set by State and Federal regulations.
• Must possess, as a minimum, a High School Diploma.
• Must possess an active CPR/BLS Certification and always maintain certification during employment.
• Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility.
• Possess leadership ability and willingness to work harmoniously with and to supervise professional and non-professional personnel.
• Can plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Culinary Services Department.
• Maintain confidentiality of all resident care information in accordance with HIPAA regulations.
• Possess the ability to make independent decisions when circumstances warrant such action; Possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public.
• Be knowledgeable of dietary practices and procedures, as well as the laws, regulations, and governing dietary functions in the long-term care facility.
• Maintain the care and use of supplies, equipment, etc., and maintain the appearance of culinary service areas; must perform regular inspections of dietary service areas for sanitation, order, safety, and proper performance of assigned duties.
• Have patience, tact, a cheerful disposition, and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Be able to relate information concerning a resident's condition.

At Avamere, we believe in taking care of our employees. We offer a comprehensive benefits package that includes:

• Health Insurance: Comprehensive medical, dental, and vision plans. Low individual and family deductible.
• 401 (k) Plan: After 90 days of employment, with matching program.
• Paid Time Off (PTO):Accrue up to 4 weeks PTO per year, 6 holidays and accrued sick leave.
• EAP Canopy with unlimited telehealth mental health visits.
• Continuing Education and Higher Education Reimbursement.
• Generous employee referral bonus program.
• Flexible Spending Accounts & CERA: Medical FSA, Dependent Care FSA and CERA (Commuter Expense Reimbursement Account).
• Professional Development: Opportunities for growth and development within the company.
• Voluntary Benefits: Life insurance, disability coverage, supplemental hospital, accident and critical illness coverage, Legal Services, Pet Insurance, discount programs and more.

Avamere is an Equal Opportunity Employer and participates in E-Verify.