What are the responsibilities and job description for the Kitchen Manager position at Plant Memorial Home?
Dietary Manager
Department: Dietary
Reports To: Administrator
Supervises: Cooks, dietary aides, and other food service staff
Status: Full-time, with weekend/holiday rotation as needed
General Summary
The Dietary Manager plans, directs, and oversees all food services at Plant Memorial Home. This role ensures residents receive nutritious, appealing meals that meet their medical, cultural, and personal needs, while keeping the department compliant with federal, state, and local regulations. The Dietary Manager works closely with the direct care team and other staff to support each resident's quality of life and dining experience.
Essential Duties and Responsibilities Food Service Operations
- Oversee daily meal preparation, service, and cleanup for residents, including special events and holiday meals
- Develop and maintain cycle menus, approved by the Registered Dietitian, which meet nutritional standards and reflect resident preferences
- Monitor food quality, temperature, portioning, and presentation
Clinical Collaboration
- Participate in care plan meetings and interdisciplinary team discussions
- Conduct resident interviews to document food preferences, allergies, intolerances, and cultural or religious needs
- Follow up on nutrition concerns such as weight loss, poor intake, dehydration risk, and swallowing difficulties
Regulatory Compliance and Safety
- Enforce sanitation, food safety, proper storage, labeling, temperature logs, and cleaning schedules
- Prepare for and participate in state surveys, inspections, and internal audits, and complete corrective action plans promptly
- Maintain emergency and disaster menus and supplies
Staff Management
- Recruit, hire, train, schedule, supervise, and evaluate dietary staff
- Provide ongoing in-service training on food safety, infection control, dietary protocols, and resident rights
- Foster a respectful, collaborative work environment and address performance concerns appropriately
Financial and Administrative
- Manage the department budget, including food costs, labor, and supplies
- Order, receive, and inventory food and equipment; manage vendor relationships
- Keep accurate records, including menus, production sheets, diet orders, and meal counts
- Report regularly to the Administrator on department performance, quality indicators, and budget status
Resident Experience
- Promote person-centered dining, including choice, dignity, and an enjoyable mealtime atmosphere
- Gather and act on feedback through resident council meetings and satisfaction reviews
Qualifications Required
- Current food safety certification (e.g., ServSafe Manager)
- Minimum 2-3 years of food service management experience, preferably in long-term care, healthcare, or senior living
- Strong leadership, communication, and organizational skills
- Proficiency with basic computer applications and dietary or inventory software
Physical Requirements
- Ability to stand and walk for extended periods and lift up to 50 pounds
- Ability to work in hot, cold, and wet kitchen environments
- Ability to bend, reach, and push or pull equipment and supplies
Competencies
Compassion for older adults, attention to detail, sound judgment, teamwork, adaptability, and commitment to resident rights and dignity.
Benefits
- Free parking
- Paid holidays
- Paid time off
- Paid training
Pay: $53,000.00 - $58,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
Salary : $53,000 - $58,000