Culinary Services Manager-Keizer

Avamere; Keizer, Northern (OR, KY); Hybrid; USD 58,000 - 78,000; Full time

Benefits offered by this job

Health Insurance

401(k) Plan

Paid Time Off

EAP and mental health support

Continuing Education Reimbursement

Employee referral bonus

Job summary

Avamere is seeking a Culinary Services Manager in Keizer, OR to oversee daily culinary operations under the Administrator and in consultation with a Dietitian. You will plan, organize, and direct department activities ensuring compliance with federal, state, and local guidelines while maintaining high food quality and sanitation standards.

The role involves supervising staff, adapting menus, maintaining records, and collaborating with the health team to meet resident preferences and nutritional

Qualifications

• High School Diploma or equivalent required.
• CDM certification required or in process.
• Food safety certification (ServSafe or equivalent) required.
• CPR/BLS certification required and maintained.

Responsibilities

• Direct daily operation of the culinary department under the Administrator.
• Enforce policies and coordinate with Registered Dietitian.
• Ensure compliance with state, local, and federal standards.
• Plan and adapt menus with Dietitian; maintain standardized recipes.

Skills

Leadership ability

Decision making

Food safety

Culinary management

Communication

Education

High School Diploma

CDM Certification (Certified Dietary Manager)

Food Safety Certification (ServSafe/DFM)

CPR/BLS Certification

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.