Culinary Manager

Overview: As a professional chef at Grand Brook Memory Care, the Culinary Manager is responsible for the overall activities of community food services and is part of a team that strives to care for and support their residents and their families the same way they would care for their own loved ones.

Job Description: The Culinary Manager will direct and participate in the food operations for community residents. Responsibilities include ensuring the efficiency and quality of food purchasing, receiving, regulatory compliance, storage and preparation (from pre‐preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff within budgetary parameters. FLSA status is exempt, however, worked hours that exceed 40 hours per week will be paid at a half-time rate in addition to regular salary. (Half-Time Rate = ½ of equivalent hourly rate) Other tasks (not an all-inclusive list) include:  Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable),texture modification and portion control using the production sheets.  Ensures that food and supplies are inventoried, ordered, received and stored according to community standards and budgetary restraints.  Supervises, schedules, evaluates, trains, and disciplines all culinary staff.  Shows professional knowledge, proficiency and initiative in food service goals, record keeping, risk management and Federal, State and Local health compliance standards and codes.  Oversees special catering and community events directed by the Executive Director, requiring culinary instruction, coordination and techniques.  In the absence of any food service staff accepts responsibility of each individual role providing consistent dietary resident service. Qualifications:  Education: Valid Food Handler’s Permit.  Experience: Four years of related experience including batch cooking utilizing commercial kitchen equipment required education; or equivalent combination of education and experience. Minimum two years’ experience in a management role; healthcare industry experience highly preferred.  Other: Dedication to serve seniors with passion and excellent customer service. Flexibility to perform various duties in service to the residents, clients and staff. Ability to read, write, speak and interpret English.

Job Type: Full-time

Pay: $44,000.00 - $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person