The Kitchen Manager is in charge of coordinating and supervising the kitchen staff in accordance to food safety standards, and healthcare and state regulatory guidelines.

Essential Functions:

• Performing quality control on food leaving the kitchen and ordering inventory to keep up with demand
• Managing inventory so that all necessary ingredients are stocked for service
• Hiring, training, and scheduling cooks. Hiring new staff and providing training to facilitate quick acclimation
• Streamlining the kitchen processes to maintain prompt service times
• Working with the cooks to develop and maintain the facility menu
• Setting regular cleaning standards for the kitchen and verifying that staff are maintaing sanitation levels
• Motitoring every form of service that is being rendered to customers within the facility
• Attending to and addressing all resident issues and maintaining customer satisfaction at all times
• Ensuring that workers adhere to the departments operation and/or service standard
• Ensure that a clean and healthy dining area is maintained at all times
• Other duties as assigned