Kitchen Manager: Neuro Rehab Dining & Team Leadership

Learning Services, A Collage Rehabilitation Partner; Johns Creek (GA); Sur place; USD 45 000 - 65 000; Plein temps

Avantages offerts par ce poste

Healthcare

401(k) plan

Tuition Assistance

Employee Referral Bonus

Résumé du poste

Learning Services, A Collage Rehabilitation Partner in Johns Creek, GA, is seeking a Kitchen Manager to lead our culinary operations for adults receiving neurorehabilitation services. You will oversee a 45-person kitchen team, design weekly menus, ensure top-tier food safety, and deliver exceptional dining experiences to clients.

Responsibilities include menu planning, cost control, inventory management, and ensuring quality dining while maintaining CDC-aligned safety standards.

Qualifications

• High school diploma required.
• 2+ years in food service, meal prep, dietary planning, or nutrition.
• Know-how in food safety and infection control standards.
• IDDSI framework knowledge is required or preferred.
• Serv Safe or equivalent certification preferred.

Responsabilités

• Create engaging, nutritional weekly menus and oversee food prep, service, and cleaning.
• Supervise a kitchen team of 45 dietary personnel and cover shifts as needed.
• Manage inventory, purchasing, and cost controls to meet budget.
• Oversee dining room setup, service standards, and beverage stations.
• Ensure food safety, sanitation, and adherence to CDC guidelines.
• Troubleshoot kitchen disruptions due to supply or weather events.

Connaissances

Team Leadership

Menu Planning

Food Safety Knowledge

Inventory Management

Communication

Formation

High School Diploma

Description du poste

Learning Services, A Collage Rehabilitation Partner in Johns Creek, GA, is seeking a Kitchen Manager to lead our culinary operations for adults receiving neurorehabilitation services. You will oversee a 45-person kitchen team, design weekly menus, ensure top-tier food safety, and deliver exceptional dining experiences to clients.

Responsibilities include menu planning, cost control, inventory management, and ensuring quality dining while maintaining CDC-aligned safety standards.