Position Summary

The Chef/Food Service Manager is responsible for all aspects of the food service department and assuring quality food preparation and service.

Qualifications for the Chef/Food Service Manager:

Must possess, as a minimum, a high school diploma or GED

ServSafe certification

Essential Duties and Responsibilities of the Chef/Food Service Manager

1. Purchases food service supplies and equipment

2. Supervises food service staff including hiring, orienting, training, counseling, disciplining, performance monitoring, performance appraisals, and when appropriate terminating employees

3. Schedules work hours and assignments

4. Develops policies, procedures, menus, standard recipes, job descriptions, cleaning schedules, and other food service tools

5. Assures that handling of food and supplies complies with regulations and guidelines

6. Processes new diet orders and diet changes when received from nursing service and speech therapy

7. Plans and assists in the preparation of regular meals, holiday meals, and special functions

8. Monitors quality of food service

9. Continually strives to improve efficiencies and cost savings by maintaining cost records, using budget guidelines, comparing pricing between vendors

10. Commits to high ethical standards and complies with the Code of Conduct, state and federal regulations, accreditation standards and Concordia policies and procedures. Maintains confidentiality of resident and employee records and information. Has a duty to report compliance concerns, significant legal risk questions, fraud, abuse, suspected or actual misconduct to a supervisor/manager or to the Corporate Compliance Officer.

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Shift:

• Day shift

Weekly day range:

• Weekends as needed

Work setting:

• Nursing home

Work Location: In person