Senior Living Kitchen Operations Manager

NUTRITION MANAGEMENT SERVICES; West Caldwell (NJ); On-site; USD 75,000 - 110,000; Full time

Job summary

NUTRITION MANAGEMENT SERVICES seeks a highly organized Kitchen / Food Production Manager to oversee back-of-house culinary operations in a busy Continuing Care Retirement Community (CCRC). You will manage daily food production, staff, purchasing, inventory, sanitation, and regulatory compliance across multiple levels of care, balancing quality, efficiency, and resident satisfaction.

Ideal candidates bring hands-on leadership, experience with high-volume food production, and the ability to

Qualifications

• Minimum 3–5 years of progressive kitchen/culinary or food production management experience.
• Experience managing high-volume food production in healthcare or similar institutional settings.
• Strong knowledge of food purchasing, inventory control, portioning, and cost management.

Responsibilities

• Direct and coordinate daily food production and back-of-house operations across care levels.
• Maintain quality, consistency, and portion control while meeting safety standards.
• Lead scheduling, training, and performance development of kitchen staff.
• Oversee purchasing, receiving, inventory, and cost management to reduce waste.
• Ensure HACCP compliance and readiness for inspections; manage sanitation programs.
• Collaborate with clinical nutrition, dining services, and nursing to support resident needs.

Skills

Kitchen management

Staff leadership

Food cost control

High-volume production

Safety & HACCP

Tools

Scheduling software

Job description

NUTRITION MANAGEMENT SERVICES seeks a highly organized Kitchen / Food Production Manager to oversee back-of-house culinary operations in a busy Continuing Care Retirement Community (CCRC). You will manage daily food production, staff, purchasing, inventory, sanitation, and regulatory compliance across multiple levels of care, balancing quality, efficiency, and resident satisfaction.

Ideal candidates bring hands-on leadership, experience with high-volume food production, and the ability to