Skilled Nursing Culinary Director →

Optalis Healthcare; Allen Park (MI); On-site; USD 45,000 - 65,000; Full time

Job summary

Optalis Healthcare is seeking a Food Service Manager to oversee the culinary team and dining operations across our center. You will ensure nutritious, flavorful, and cost-efficient meals for residents, while guiding the Culinary Services team in feeding, nutrition, and program development implementation.

You will manage menu adherence, inventory, staff training, and regulatory compliance, partnering with care teams to align dietary plans with resident needs.

Qualifications

• Culinary schooling or 2 years kitchen experience under a Chef.
• 2-5 years in Food Service Manager or Supervisor role.

Responsibilities

• Oversee culinary team and dining operations to provide nutritious, cost-efficient meals.
• Ensure compliance with dietary policies and health regulations.
• Manage production of meals according to menus and portions.
• Oversee purchasing and inventory management.
• Maintain records for audits and quality assurance.
• Lead staff training and problem-solving for operations.
• Engage with residents and interdisciplinary teams on care plans.

Skills

Culinary experience

Food service management

Data entry accuracy

Adaptability

Customer service

Problem-solving

Education

Culinary schooling (plus)

Job description

The purpose of this job is to oversee the supervision of the culinary team and operation and to ensure the provision of nutritional, tasteful, and cost-efficient meals for the residents. This position provides, guidance and operational oversight to all center related food and dining programs while managing and supporting the Culinary Services team related to feeding, nutrition, dining services, program development implementation, costs, and regulatory/quality compliance.

Key Responsibilities:

• The implementation of the organization’s dietary and nutritional policies and procedures in respective Center in compliance with federal, state, local and organization’s regulations to meet residents’ needs. Oversees and inspects food and food preparation and
• Responsible for the overall production of meals as assigned and in quantities according to menu, recipes and number of persons served.
• Troubleshoots and problem-solves operational, staffing, training issues, and recommends changes, solutions and modifications in all relevant areas.
• Maintain accurate filing and recordkeeping for audits and surveys.
• Participates in conducting food safety and sanitation program to meet Federal and State Health Department requirements. Assists in completion of department quality assurance audits. Models good food safety and sanitation practices.
• Reviews Resident diet information and care plans, and discusses with residents, families and interdisciplinary team, if necessary, to make appropriate changes. Assists in the development
• Maintains regular meetings with key management and project teams to review status, issues & innovations.
• Purchasing & Inventory Management
• Attention to detail and accuracy in data entry.
• Adaptability & Change Management skills
• Customer service and problem-solving skills.

Required:

• Culinary Schooling a plus or at least 2 years’ experience in a professional kitchen under the direction of a Chef
• 2-5 years experience working in a Food Service Manager or Supervisor capacity

Physical & Work Requirements

• Prolonged standing and computer use.
• Ability to lift 5–50 lbs occasionally.

Personal Attributes:

• Integrity and confidentiality
• Organizational skills

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