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Hospitality
Restaurant / Food Service Supervisor
Chesaning, MI
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Job Summary Assisted Living Kitchen Manager Position Title:
Kitchen Manager Department:
Dietary Services Reports To:
Director of Operations / Administrator Position Summary The Kitchen Manager is responsible for overseeing the daily operation of the dietary department in an assisted living community. This position ensures residents receive nutritious, high-quality meals while maintaining compliance with all state, local, and company regulations. The Kitchen Manager leads the dietary team, manages food inventory and ordering, develops menus, and promotes a clean, safe, and welcoming dining experience. Essential Duties & Responsibilities Plan, prepare, and oversee the production of nutritious meals and snacks for residents. Ensure all meals meet dietary requirements, physician orders, and resident preferences. Supervise, schedule, train, and evaluate dietary staff. Maintain appropriate staffing levels and assist with coverage when needed. Order food, supplies, and kitchen equipment while managing the department budget. Monitor inventory and minimize food waste. Maintain all required food safety, sanitation, and infection control standards. Ensure compliance with state licensing regulations, local health department requirements, and company policies. Conduct routine kitchen inspections and correct deficiencies promptly. Maintain accurate temperature logs, cleaning schedules, and required documentation. Work collaboratively with nursing, administration, and activities to accommodate special events and resident needs. Address resident and family concerns regarding food service in a professional manner. Ensure kitchen equipment is properly maintained and report maintenance needs promptly. Participate in quality assurance and regulatory surveys as needed. Qualifications High school diploma or equivalent required. Previous experience in food service management required. Experience in an assisted living, long-term care, or healthcare setting preferred. ServSafe Food Protection Manager Certification (or ability to obtain within the required timeframe). Knowledge of therapeutic diets and food safety regulations. Strong leadership, organizational, and communication skills. Ability to multitask in a fast-paced environment. Basic computer skills for ordering, scheduling, and documentation. Physical Requirements Ability to stand and walk for extended periods. Frequently lift up to 50 pounds. Ability to bend, stoop, reach, push, and pull. Ability to work in hot, cold, and humid kitchen environments. Work Schedule Full-time position. Must be available to work weekends, holidays, and as needed to meet operational demands. On-call availability may be required for dietary emergencies or staffing needs.
