Kitchen Manager - Bethlehem

Senior LIFE PA; Bethlehem (Northampton County); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Senior LIFE is seeking a Kitchen Manager to lead all dining services at a Healthcare Center in Bethlehem. You will ensure high-quality, nutritious meals served in safe, sanitary conditions, oversee menus, purchasing, budgeting and vendor contracts, and work with interdisciplinary care teams.

The role requires strong communication, organizational, and analytical skills, with certification in ServSafe or equivalent sanitation training and a health card. This is a full-time on-site position.

Qualifications

• Healthcare food service experience required.
• ServSafe (or equivalent sanitation certification).
• High school diploma or equivalent and local health card.

Responsibilities

• Plan, organize, direct and control all kitchen- and dining- services related functions.
• Oversee daily dining operations: purchasing, storage, meal prep, sanitation and nutritional care.
• Develop and disseminate weekly menus and determine orders based on upcoming needs.
• Manage kitchen budget and maintain financial records for senior management.
• Identify and secure contracts with vendors to maximize quality and cost efficiency.
• Monitor sanitation and safety of equipment such as freezers and refrigerators.
• Evaluate food waste and implement improvements based on staff and member feedback.
• Train kitchen and dining staff to align with safety and sanitation protocols.

Job description

Kitchen Manager Sought for Exciting Healthcare Position

Full Time - 8am-430pm

Senior LIFE is changing the way America sees eldercare, and we need passionate, hardworking, innovative and versatile professionals to join our interdisciplinary care teams. Nutrition and dietary maintenance are essential pieces of this mission and, as a result, the Kitchen Manager is at the forefront of improving and enhancing this critical piece of center life. This hands‑on manager is responsible for orchestrating all phases of the LIFE Center’s dining services, ensuring all members and staff have access to high quality, nutritious food, prepared in safe, sanitary conditions.

Due to the nature of centers and members’ specific dietary, nutritional and outside needs, the Kitchen Manager’s oversight and influence will be wide-reaching and essential to positive momentum for the organization as a whole.

Responsibilities

Responsibilities include:

• Planning, organizing, directing and controlling all kitchen- and dining services-related functions
• Daily implementation of all dining services, including purchasing food and supplies, storage, meal preparation, sanitation and nutritional care
• Developing and disseminating weekly menus, and determining proper orders based on upcoming needs
• Overseeing the kitchen budget and maintaining proper financial records, invoices and reports for senior management
• Identifying and securing new contracts with top area vendors, to increase efficiencies and provide quality food and supplies for the most competitive costs
• Monitoring the sanitation and safety of large equipment, including freezers, refrigerators and appliances
• Evaluate food waste and assess feedback from staff and members to determine potential areas for improvement, then implement associated changes accordingly
• Developing strong relationships with members through frequent interactions during meal times
• Orienting and training kitchen and dining services staff to ensure proper alignment with safety and sanitation protocol

Qualifications

With significant oversight in the center’s food service flow, the Kitchen Manager will be in frequent contact with the Dietician as well as other interdisciplinary team participants, and must be able to provide thoughtful, well‑articulated insights and feedback surrounding the nutritional/dietary needs of the overall center, as well as careful observations emerging from his/her onsite interactions. As such, good observational and listening skills as well as strong communication, analytical and organization capabilities are required.

To be considered for this role, candidates must have previous work experience in food services, specifically within the healthcare arena, plus certification in ServSafe or another approved sanitation course. A high school diploma or equivalent and a local food service health card are also required.

EOE