Manager in Training MIT

ISH Dining Services; Christiana (Lancaster County); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Hands-on training

Advancement opportunities

Supportive team environment

Job summary

ISH Dining Services seeks a motivated Manager-in-Training/Cook for a long-term care facility. You will develop leadership skills while actively participating in daily kitchen operations, supervising dietary tasks, and ensuring nutritious meals for residents.

The role combines hands-on cooking with management training, including scheduling, staff coordination, and food safety compliance. Training and advancement opportunities are available within the dietary management path.

Qualifications

• Previous cooking or food-service experience required.
• Healthcare, senior living, or long-term care experience preferred.
• Hands-on in a commercial kitchen.
• Strong communication, organization, and problem-solving skills.

Responsibilities

• Prepare and cook meals according to established menus and dietary requirements.
• Follow dietary instructions and ensure meals are served on schedule.
• Supervise and support kitchen staff; assist with training.
• Maintain cleanliness, organization, and food safety practices.
• Monitor food quality, waste, and inventory during busy periods.

Skills

Cooking

Leadership

Teamwork

Communication

Job description

Manager In Training/Cook

Position Summary

We are seeking a motivated and dependable Manager-in-Training/Cook to join our long-term care nursing facility. This position is designed for an individual who is interested in developing leadership and management skills while actively participating in daily kitchen operations.

The Manager-in-Training / Cook will assist with supervising dietary operations, preparing meals, maintaining food safety and sanitation standards, supporting dietary staff, and ensuring residents receive nutritious, appealing, and appropriately prepared meals. The successful candidate should be comfortable working hands-on in the kitchen while learning the responsibilities of a dietary manager.

Kitchen & Cooking Duties

• Prepare and cook meals according to established menus, recipes, portion sizes, and dietary requirements.
• Follow modified diets and special meal instructions as directed by nursing and dietary leadership.
• Ensure meals are prepared and served at the proper temperature and on schedule.
• Assist with food preparation for breakfast, lunch, dinner, and snacks as needed.
• Maintain cleanliness and organization of kitchen, food preparation areas, equipment, and storage areas.
• Properly label, date, store, and rotate food products.
• Monitor food quality, freshness, appearance, taste, and portion control.
• Minimize food waste while maintaining appropriate food quality and resident satisfaction.

Management Training & Leadership

• Learn and assist with the daily management of dietary/kitchen operations.
• Assist with scheduling, assigning duties, and coordinating dietary staff.
• Provide direction and support to cooks, dietary aides, and other kitchen employees.
• Help train new dietary employees on kitchen procedures, food safety, sanitation, and facility policies.
• Assist with monitoring employee performance and addressing operational concerns appropriately.
• Learn ordering, inventory management, receiving, and food-cost control procedures.
• Assist with maintaining adequate food and supply inventory.
• Help ensure the kitchen operates efficiently during busy meal periods.
• Communicate effectively with nursing, administration, residents, families, and other departments.

Resident Care & Customer Service

• Treat residents with dignity, respect, patience, and compassion.
• Respond appropriately to resident food preferences and concerns.
• Work with nursing and dietary staff to ensure residents receive the correct meals and diet modifications.
• Report concerns regarding residents' meals, appetites, preferences, or dietary needs to the appropriate department.
• Maintain a professional and courteous environment for residents and staff.

Food Safety & Compliance

• Follow all federal, state, and local food safety regulations applicable to long-term care facilities.
• Follow facility policies and procedures regarding sanitation, infection control, food handling, and safety.
• Maintain proper temperatures for food storage, cooking, holding, and service.
• Complete required kitchen temperature logs, cleaning schedules, and other documentation.
• Participate in inspections, audits, and quality‑assurance activities as requested.
• Immediately report food safety, sanitation, equipment, or resident meal concerns to management.

Qualifications

• Previous cooking or food‑service experience required; experience in healthcare, senior living, or long‑term care preferred.
• Previous supervisory or leadership experience is preferred but not required.
• Ability and willingness to work hands-on in a commercial kitchen.
• Strong communication, organization, and problem‑solving skills.
• Ability to work effectively as part of a team.
• Ability to follow recipes, menus, dietary instructions, and food-safety procedures.
• Ability to remain calm and professional in a fast‑paced environment.
• Must be dependable, punctual, and willing to learn all aspects of dietary department management.
• Must be able to successfully complete any required background checks, health screenings, and facility onboarding requirements.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to bend, reach, stoop, push, pull, and lift food‑service supplies and equipment as required.
• Ability to safely work around commercial kitchen equipment, hot surfaces, and food‑preparation areas.
• Ability to lift and carry items within the requirements of the facility's physical‑demand standards.

What We Offer

• Hands‑on training in dietary department management.
• Opportunity for advancement into a Dietary Manager / Food Service Manager position.
• Supportive team environment.
• Opportunity to make a meaningful difference in the daily lives of long‑term care residents.
• Training and development in food safety, kitchen operations, staff supervision, inventory, scheduling, and regulatory compliance.