Chef Manager (Float) (1656)

Chef Manager (Float)| Full-Time | Monday–Friday | No Weekends*

Salary: $55,000–$65,000 per year

Schedule: Monday–Friday, 8:00am–4:30pm — No Weekends Required

At The Willows of Ramsey Hill, a sister community of Episcopal Homes, we are guided by a single purpose: to engage, protect, and care for people living with memory loss. We are committed to creating a safe, active, and compassionate environment that brings peace of mind to families. Our team strives to be patient and understanding, to support the growth of every team member, and to act with respect, trustworthiness, and stewardship in all that we do.

This position will serve as a Float Culinary Manager between Episcopal Homes of Minnesota and The Willows of Ramsey Hill (located just 11 minutes away from each other) providing leadership coverage, operational support, and culinary oversight across both communities as needed.

We are seeking a hands-on Working Chef Director to lead Dietary Services operations while actively participating in daily food preparation and kitchen management.

Why This Role Stands Out

• Competitive salary range of $55,000–$65,000 annually
• Consistent weekday schedule
• No weekend requirement
• Leadership opportunity across two respected senior living communities
• Mission-driven environments serving older adults and individuals living with memory loss
• Direct impact on resident satisfaction and dining experience
• Opportunity to mentor and develop culinary teams at multiple locations
• Creative ownership of menu development and food program planning

About the Role

This is a hands-on leadership position responsible for maintaining efficient operation of the dietary departments at both campuses. The Working Chef Director plans, directs, and supervises all food program, menu development, food forecasting, and culinary activities while directly managing dining team employees and daily kitchen operations.

Key Responsibilities

• Plan and direct all food program, menu planning, food forecasting, and culinary activities
• Develop seasonal menus and cycle menus that meet nutritional standards and accommodate special diets
• Conduct production planning to ensure appropriate quantities and minimize waste
• Collaborate with clinical and care teams to ensure dietary needs and restrictions are met
• Prepare meals for residents and catered events as needed
• Manage daily kitchen operations and workflow
• Hire, coach, train, and when necessary, terminate dining staff in accordance with HR policies
• Maintain accurate staffing records, job task documentation, and required department records
• Develop and manage ongoing training programs for dining personnel
• Estimate food requirements and manage food and labor costs
• Prepare and monitor the annual dietary budget as directed
• Ensure compliance with all federal, state, and local regulations
• Maintain cleanliness and safety standards in all dietary work areas
• Monitor and document freezer, refrigerator, food, and water temperatures
• Ensure weekly and daily menus are posted and accessible
• Participate in Dining Services and Resident meetings and follow up on feedback
• Collaborate with the state department of health and community agencies as required
• Oversee equipment maintenance and coordinate repairs or replacements
• Participate in Quality Assurance studies and provide written evaluations
• Represent the communities in meetings and community activities as requested
• Perform additional duties as assigned

What We’re Looking For

• Two or more years of experience in Dining Services management or food service delivery
• Demonstrated experience in menu development, food forecasting, and production planning
• Knowledge of food handling operations and nutritional menu planning, including special diets
• Understanding of personnel administration and applicable federal and state regulations
• Ability to interpret financial statements and manage departmental budgets
• Strong leadership, communication, and organizational skills
• Ability to read, write, and follow written and verbal instructions in English

Preferred Qualifications

• Supervisory experience
• Familiarity with Assisted Living, Memory Care, or Skilled Nursing environments
• ServSafe Certification or state-approved safe food handling certification

If you are a passionate culinary leader seeking a consistent weekday schedule with no weekend requirements, and you value compassion, creativity in menu planning, and operational excellence across multiple communities, we invite you to apply and join our dedicated team.

"At Episcopal Homes of Minnesota, we value a diverse, inclusive workforce and we provide equal employment opportunity for all applicants and employees. All qualified applicants for employment will be considered without regard to an individual's race, color, sex, gender identity, gender expression, religion, age, national origin or ancestry, citizenship, physical or mental disability, medical condition, family care status, marital status, domestic partner status, sexual orientation, genetic information, military or veteran status, or any other basis protected by federal, state or local laws."

Qualifications: 

Required Qualifications: 

• Prior food production experience, preferably in a healthcare facility. 

• Ability to read, write, and speak English fluently. 

• Strong organizational skills and attention to detail. 

• Working knowledge of special diets and food safety guidelines. 

• Demonstrated ability to follow directions and perform basic calculations. 

Preferred Qualifications: 

• Experience supervising and training kitchen staff. 

• Knowledge of inventory management and ordering processes. 

Physical Requirements: 

Physical Requirements: 

• Ability to remain standing for extended periods. 

• Capability to work within time constraints and manage multiple tasks. 

• Must be physically fit to lift at least 35 pounds. 

• Ability to work in varying temperatures, including extreme heat and cold. 

Working Conditions: 

• Flexible hours, including early mornings, late evenings, weekends, and holidays as needed. 

• Exposure to sharp instruments, power-driven equipment, caustic chemicals, and extreme temperature or humidity variations. 

• Potential exposure to blood, body fluids, or tissues during routine tasks. 

Salary : $55,000 - $65,000