Executive Chef/Dietary Manager-Bucks

Juniper Communities; Bensalem Township (Bucks County); On-site; USD 54,000 - 66,000; Full time

Job summary

Juniper Communities seeks an Executive Chef/Dietary Manager to oversee daily Dining Services operations within a healthcare community. Reports to the Executive Director and supervises cooks, utility staff, and resident assistants, ensuring meals meet dietary and regulatory standards.

Responsibilities include menu development with the dietitian, budget management, staff training, recruitment, and compliance with safety regulations. Strong leadership and healthcare/service experience preferred.

Qualifications

• 5 years of restaurant experience as an Executive Chef.
• Culinary degree (preferred).
• A High School Diploma and educational background in culinary arts or food service.
• Previous management experience in healthcare or service-related setting.
• Knowledge of all applicable governmental regulations.

Responsibilities

• Manage day to day operations of Dining Services in line with policy and standards.
• Coordinate communication among dining services staff and resident assistants.
• Prepare work assignments and schedules; procure food and supplies.
• Produce meals for residents, staff, and visitors; ensure sanitation per Health Department rules.
• Work with the dietitian on menus, special diets, and cycle menu planning.
• Budget planning and reporting; maintain records and liaison with leadership.

Education

Culinary degree (preferred)

High School Diploma with culinary arts or food service background

Job description

Juniper Communities is an EEO Employer - M/F/Disability/Protected Veteran Status

Full Time Salary Exempt Position

Pay: Starting at $60,000 per year

Position Description

Executive Chef/Dietary Manager Reports to: Executive Director

Scope Of Supervision

Supervises Cook, Assistant Cook, Utility Associate, and Server. Provides guidance, training, and direction to Resident Assistants. Liaisons with Members of the Leadership Team. Serves as Manager on Duty as required.

Role

Manages the day to day operations of Dining Services. This is accomplished by taking into account Juniper Communities’ philosophy, hallmarks, policies and procedures as well as current federal, state and local regulatory standards.

Responsibilities

• Ensure compliance to Juniper Communities’ philosophy and hallmarks as well as all written policies and procedures that govern the operation of Dining Services.
• Assist in the coordination of effective communication among dining services staff and resident assistants.
• Prepare work assignments and schedules. Responsible for procurement of food and food service supplies.
• Responsible for production of food. Prepare meals for residents, staff, and visitors. Ensure proper sanitation and compliance to all Health Department regulations pertaining to food service.
• Work in concert with dietitian regarding the development of menus, special diets, and cycle menu planning.
• Liaison with Wellness Director regarding dietary needs of the residents. Work closely with the Connections Director and the Director of Community Relations in the planning and implementation of special events.
• Maintain necessary records according to regulations.
• Complete all administrative paperwork as required. Maintain liaison with residents and family members.
• Through ongoing supervision, oversight, and delegation ensures the provision of a continuous high quality of service within the Dining Services Department.
• Assist in establishing rapport among Dining Services team members to facilitate teamwork.
• Assist in the recruitment and selection of competent Dining Services staff and Resident Assistants.
• Perform continuous, ongoing supervision of all Dining Services staff members including but not limited to training, disciplining, counseling, motivating, and evaluating.
• Ensure all Dining Services staff follow established safety regulations, including fire protection, infection control, and equipment safety.
• Make written and oral reports to the Executive Director concerning the operation of Dietary Services
• Work in concert with other members of the Leadership Team.
• Assist in the planning and implementation of the In Touch Orientation and in-service training.
• Submit recommendations to the Executive Director for budget completion, equipment, and supplies.
• Manage and maintains Dining Services budget within established guidelines. Ensure adequate food, supplies and equipment is available to meet the day to day operational needs of the Dietary Services Department.
• Serve as networking team member, as directed.

Educational/Vocational Requirements

• 5 years of restaurant experience as an Executive Chef
• Culinary degree (preferred)
• A High School Diploma and educational background in culinary arts or food service.
• Previous management experience in healthcare or service-related setting.
• Knowledge and ability to operate all food service equipment.
• Knowledge of all applicable governmental regulations.
• Knowledge of the physiology and psychology of the older adults.
• Knowledge of the dietary needs of older adults.
• Aptitude in math for interpreting menus.

Behavioral Skills

• Deliver a Personalized Experience
• Share a Passion for Wellbeing o Collaborate for the Common Good
• Lead by Example o Be Accountable for Results

General Requirements

• Must be able to read, write, speak, and understand the English language.
• Must not pose a direct threat to the health or safety of other individuals within the community.
• Attends and participates in mandated yearly training programs and all required meetings.
• Must be able to manage time efficiently so as to achieve goals.
• Adheres to all Human Resources policies, procedures, and code of conduct.
• Respects confidentiality of information and Resident’s rights.
• Performs job in a safe manner, using proper body mechanics, infection control, etc.
• Responsible for proper care of all property, equipment, supplies and financial assets involved in the performance of the job.

Performs Other Duties As Required.

Physical Requirements and Working Conditions

• Works in an office as well as throughout the community and its premises.
• Moves intermittently during working hours. Movement includes, but is not limited to standing, walking, sitting, pulling, lifting, reaching, carrying, pushing, climbing, kneeling, stooping, and twisting.
• Must be able to push, pull, move and/or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and carry such weight.
• Is subject to frequent interruptions.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function so that the requirements of the position can be met.
• Must be able to assist in the evacuation of residents during emergency situations. Able to communicate intentions and directions to residents, staff, families, and others as needed.
• May be subject to hostile and emotionally upset residents, family members, staff, and visitors.
• Works beyond normal working hours and on weekends and holidays when necessary.
• Is subject to call back during emergency conditions.
• May be subject to the handling of and exposure to hazardous chemicals.
• Is subject to exposure to infectious waste, disease, conditions, etc. including tuberculosis, the AIDS and Hepatitis B viruses.
• Is subject to injury from falls, burns from equipment, odors, etc. throughout the workday as well as reactions from duct, disinfectants, and other air contaminants.

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