Kitchen Manager Assisted Living Fine Dining

PURPOSE/SUMMARY

The Kitchen Manager EL/IL supports the daily Enriched Living and Inspired Living culinary operation by ensuring safe, consistent, resident-centered food production, proper diet communication, sanitation compliance, team supervision, and uninterrupted service. This role requires strong culinary execution, compassion, organization, and accountability in a senior living dining environment.

RESPONSIBILITIES

• Lead assigned EL/IL kitchen operations, including meal production, texture-modified items, snacks, resident requests, special events, and service support.

• Ensure meals are prepared according to approved menus, resident preferences, diet needs, physician orders, allergens, and texture requirements.

• Monitor food flavor, appearance, temperature, portioning, tray or plate accuracy, and timely service for residents.

• Support diet communication, resident preference updates, nourishment needs, food committee follow-up, and communication with wellness and dining leadership as directed.

• Maintain strict sanitation, infection control, Universal Precautions, cleaning, labeling, dating, cooling, reheating, storage, and HACCP compliance.

• Support staff scheduling, station assignments, training, coaching, daily communication, and accountability for EL/IL culinary team members.

• Assist with ordering, receiving, inventory, rotation, spenddown controls, waste reduction, vendor quality concerns, and product substitutions.

• Maintain walk-ins, freezers, dry storage, utility rooms, production areas, dish areas, smallwares, and equipment in clean and inspection-ready condition.

• Communicate resident concerns, service gaps, equipment needs, staffing issues, and operational concerns promptly to the Executive Chef and leadership.

• Ensure team members treat residents with dignity, patience, respect, confidentiality, and hospitality at all times.

• Serve as acting kitchen leader when the Executive Chef EL/IL is unavailable.

QUALIFICATIONS

• High school diploma or equivalent required; culinary or dietary management education preferred.

• Minimum of 3 years of culinary or food service experience, preferably with supervisory responsibility in senior living, healthcare, hospitality, hotel, club, or high-volume food service.

• ServSafe certification required or ability to obtain within company-required timeframe.

• Knowledge of resident diets, texture-modified foods, allergens, sanitation, infection control, food safety, and regulatory expectations preferred.

• Strong cooking, production, knife skills, organization, documentation, and communication skills.

• Ability to work with patience, tact, professionalism, and compassion toward older adults and residents with changing needs.

• Ability to lead team members, follow company standards, solve problems, and maintain calm under pressure.

• Basic computer, ordering, scheduling, and documentation system skills preferred.

COMPETENCIES

• Building Trust

• Collaboration

• Communication

• Delivering Results

• Problem Solving

• Taking Initiative

• Service to Others / Resident and Guest Focus

• Personal Accountability

• Operational Excellence

PHYSICAL DEMANDS/REQUIREMENTS

• Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.

• Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.

• Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.

• Must be able to work evenings, weekends, holidays, and special events as business needs require.

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