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Kitchen Operations Manager

2 months ago

Orwigsburg, Pennsylvania, United States ISH Dining Services Full time
Qualifications

  • Proficient cooking abilities with a preference for experience in healthcare settings.
  • Current ServSafe certification is mandatory in compliance with State/County regulations, or must obtain certification within a specified timeframe.
  • Expertise in motivating and overseeing foodservice staff.
  • General knowledge and comprehension of nutritional standards.
  • Awareness of foodservice program requirements.
Responsibilities

  • The Culinary Team Leader is expected to perform the duties of a cook, dietary aide, or dishwasher, demonstrating the ability to operate and instruct others on various industrial kitchen equipment.
  • Utilizes protective gear in all relevant tasks.
Additional Responsibilities

  • The Food Service Supervisor serves as the culinary authority within the operation. As the team leader, they may undertake the roles of cook, dietary aide, and dishwasher, and must be proficient in operating and teaching others to use a variety of industrial kitchen equipment.
  • Utilizes protective gear in all relevant tasks.
  • The Kitchen Operations Manager may lead small groups of staff in food preparation, serving, and cleaning activities across various shifts as necessary.
  • Must quickly learn policies, procedures, and federal/state regulations to effectively manage and supervise dietary staff at a single location.
  • Must develop managerial skills, including payroll processing, staffing patterns, effective coaching and discipline, purchasing, inventory management, and budgeting.
  • Provides leadership, support, and guidance to ensure food quality standards, inventory levels, food safety protocols, and customer service expectations are consistently met.
  • May assist in training, quality control, and staff in-service education.
  • Expected to maintain a professional demeanor and encourage line staff to do the same.
Qualifications

  • A high school diploma or equivalent is required.
  • An Associate's degree or higher in food service management or hospitality, with a focus on food service or restaurant management, from an accredited institution is preferred.
  • Specialized training in foodservice management and nutrition is advantageous.
  • Current ServSafe certification is required in accordance with State/County law, or must become certified within a specified timeframe.
  • Certified Dietary Manager or Certified Food Service Manager designation is required as per CMS and/or State/County regulations, or must obtain certification within a maximum of 9 months from enrollment.
  • Two years of experience in large-scale food production/service and personnel supervision is preferred.
  • Two or more years of related dining/nutrition experience is preferred.
  • Skilled in motivating and supervising foodservice personnel.
  • General knowledge and understanding of nutrition.
  • Knowledge of foodservice program requirements.
  • Understanding of foodservice program finances, with familiarity in budgeting and inventory processes being desirable.
  • Basic computer skills.
  • Ability to maintain records and complete reports as required, including web-based reporting.
  • Strong written and oral communication skills.
  • Ability to utilize public relations techniques to promote the foodservice program to clients and residents.
  • Ability to interact positively with residents, clients, and other personnel.
  • Good communication, interpersonal, and organizational skills.
  • Ability to prioritize multiple tasks.
  • Ability to work effectively within a team.
  • Ability to work independently as needed to support group efforts.
Additional Requirements:

  • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, and stand, sit, bend, and walk for extended periods.
  • Must be able to work around food and cleaning products.
  • Must be able to collaborate well with peers in a friendly work environment while maintaining compassion and dignity towards residents.
  • Must be available to work every other weekend, as well as holidays and as needed, to ensure adequate staffing levels.