Kitchen Manager Summary:

Responsible for ensuring the nutritional integrity and quality of food. Supports the recruitment, hiring, development and retention of all culinary staff. Oversees and maintains the kitchen sanitation and HAACP program. Supports menus and supports recipe development, BOH systems and compliance with JSL Dining Standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.

• Maintains the JSL Dining Services philosophy and vision statement.
• Provide direction for daily operation of all food production facilities.
• Leading, managing, and supporting all kitchen staff to ensure efficient and high quality food prep and service.
• Implement and monitor standards for training of culinary staff development.
• Implement and maintain proper purchasing/receiving procedures.
• Implement and maintain proper food preparation/production procedures.
• Implement and maintain proper procedures to ensure optimum food quality/presentation.
• Develop, implement and maintain service menus and recipe management system and BOH computer system.
• Implement and maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit.
• Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP).
• Partner with managers to ensure issues with food production, preparation and presentation are resolved.
• Participate in BOH standardization process through active participation in Chef and Manager Team meetings.
• Develop and maintain relationships with residents through dining room visits and meetings.
• Communicate effectively with management, staff and residents.
• This position requires working various nights, weekends and holidays.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Proven excellent verbal and written communication skills
• Proven ability to lead and develop a team
• Proven strong guest service orientation
• Ability to function in a team oriented environment
• Creative skills in food preparation and presentation
• Excellent time management skills
• Excellent organizational skills
• Exceptional listening skills and detailed follow up
• Good knowledge of PC software and POS systems (Word, Outlook,).
• Serve as consultant to managers, providing culinary operational direction
• Ability to analyze product and work flow in kitchens and recommend improvements

EDUCATION and/or EXPERIENCE:

• Certification from a culinary institute or equivalent
• Minimum 5 years proven track record as sous chef or above
• Knowledge and previous experience working at senior housing with special diets

Disclaimer:

This job description is a general description of the duties and responsibilities of the position and is not to be interpreted as a complete list of the duties or requirements of this position.