Healthcare Cook Manager

Riverside; Dearborn (MI); On-site; USD 21,000 - 34,000; Part time

Job summary

Riverside is seeking a Part-time Cook Manager to lead culinary operations across multiple healthcare and assisted living communities. You will travel between facilities, cook, supervise staff, and ensure high-quality, safe, and nutritious meals for residents.

You will mentor Executive Chefs and kitchen teams, standardize recipes and service expectations, and support new openings or transitions while maintaining strong food safety practices.

Qualifications

• Must have a high school education or equivalent.
• ServSafe Manager certification or equivalent.
• Certified Dietary Manager strongly preferred.
• Experience managing multiple culinary locations or traveling to cook.
• Experience with inventory, purchasing, and menu management is a plus.

Responsibilities

• Lead and oversee culinary operations across multiple healthcare and assisted living communities.
• Provide hands-on training and culinary leadership to staff.
• Ensure food quality, safety, and service standards across locations.
• Travel between facilities to support operations and menu execution.
• Monitor inventory, purchasing, waste, and portion control to optimize efficiency.

Skills

Culinary leadership

Staff training

Food safety

Allergen management

Menu execution

Inventory control

Travel between sites

Education

High school diploma

ServSafe Manager

Certified Dietary Manager

Job description

Part-time Cook Manager

As a Part-time Cook Manager, you'll lead kitchen operations, support dedicated teams, ensure quality dining experiences, and enjoy variety in a rewarding, mission-driven career. This part-time role is ideal for those looking to keep their skills fresh, while balancing work and life.

POSITION SUMMARY

The Part-time Cook Manager is responsible for leading and overseeing culinary operations across multiple healthcare and assisted living communities. This position provides hands-on culinary leadership, supports local kitchen management teams, ensures consistent food quality and service standards, and promotes a safe, nutritious, and resident-focused dining experience.

As a Cook Manager you will travel between assigned facilities to provide operational support, cook and assist with menu execution, and ensure compliance with applicable food safety, sanitation, healthcare dining, and company standards.

Essential Job Functions

• Multisite Culinary Leadership - Travel regularly between assigned assisted living and healthcare communities to assess and support culinary operations.
• Provide leadership, coaching, and operational guidance to Executive Chefs, Kitchen Managers, cooks, and dining-service teams.
• Establish consistent culinary standards, procedures, recipes, presentation, and service expectations across all locations.
• Identify operational challenges and develop practical solutions to improve efficiency, quality, and resident satisfaction.
• Support new community openings, leadership transitions, staffing shortages, and operational turnarounds as needed.
• Food Quality & Resident Experience to ensure meals are consistently appealing, flavorful, nutritious, properly portioned, and served at the appropriate temperature.
• Support menus designed to meet the nutritional and dietary needs of senior and healthcare residents.
• Ensure appropriate preparation and service of modified diets, therapeutic diets, texture-modified foods, and allergen-sensitive meals.
• Promote a hospitality-focused dining experience that respects resident preferences, dignity, and choice.
• Monitor resident feedback and partner with community leadership to address dining concerns.
• Conduct hands-on training and cooking alongside kitchen staff. Training staff on cooking techniques, food prep, sanitation, portion control, menu execution and kitchen organization.
• Reinforce company policies, performance expectations, and professional standards.
• Monitor inventory, purchasing, waste, portion control, and product utilization.
• Help standardize ordering practices and vendor/product specifications across assigned locations.
• Identify opportunities to reduce food waste and improve kitchen productivity without compromising quality.
• Maintain high standards for food safety, sanitation, personal hygiene, and kitchen cleanliness.
• Ensure compliance with applicable federal, state, and local health regulations and healthcare/community policies.
• Monitor proper food storage, temperature control, labeling, dating, allergen management, and sanitation procedures.

Education/Experience

• Must possess, at least a high school education or equivalent
• Two (2) years dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary)
• Experience working with senior adults or healthcare populations.
• Must be able to cook a variety of foods in large quantities
• ServSafe Manager certification or equivalent food-safety credential.
• Certified Dietary Manager (strongly preferred)
• Experience managing multiple culinary locations or traveling to cook.
• Experience with inventory, purchasing, and menu management is a Plus.

Our Company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, this company complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training