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Job Description
Chef Van Duyn Center for Rehabilitation and Nursing - 3.0 Syracuse, NY Job Details Full-time $20 - $35 an hour 4 hours ago Qualifications Customer communication Staff supervision Healthcare staff management ServSafe Team leadership Food Safety Manager Certification Leading team collaboration initiatives Managing kitchen staff
ServSafe Food Manager Certification Full Job Description Job Description:
Chef/ Dietary Operations Manager Position Title:
Chef /
Dietary Operations Manager Department:
Dietary Services Reports To:
Food Service Director FLSA Status:
Non-Exempt Position Summary The Chef / Back of House Operations Manager is responsible for overseeing all back-of-house culinary operations within the long-term care facility. This role ensures the delivery of high-quality, nutritious, and appealing meals that meet resident dietary needs, regulatory requirements, and facility standards. The Chef supervises kitchen staff, manages food production, maintains sanitation and safety standards, controls food costs, and supports a positive dining experience for residents. Essential Duties and Responsibilities Culinary Operations Plan, prepare, and oversee the production of meals in accordance with approved menus, therapeutic diets, and physician orders. Ensure meals are prepared and served in a timely, consistent, and attractive manner. Monitor food quality, taste, presentation, and portion control. Develop and implement recipes and production standards that support resident satisfaction and nutritional goals. Back of House Management Direct and supervise all kitchen operations, including food preparation, production, storage, and sanitation. Schedule, train, coach, and evaluate dietary and kitchen staff. Ensure adequate staffing levels to meet operational needs. Foster a culture of teamwork, accountability, and customer service. Regulatory Compliance Maintain compliance with all federal, state, and local regulations, including CMS, OSHA, health department, and food safety standards. Ensure adherence to infection prevention and sanitation protocols. Conduct routine kitchen inspections and implement corrective actions as needed. Maintain accurate records related to food temperatures, sanitation logs, and food safety requirements. Inventory and Budget Management Manage food and supply inventories to minimize waste and control costs. Order food, supplies, and equipment within budget guidelines. Monitor food costs and labor expenses and implement cost-control measures. Verify deliveries and maintain proper inventory records. Resident Care and Satisfaction Collaborate with the Registered Dietitian and interdisciplinary team to meet residents' nutritional needs. Accommodate special diets, food allergies, and cultural preferences. Respond to resident and family concerns regarding food service. Participate in resident council meetings and quality improvement initiatives as needed. Equipment and Facility Maintenance Ensure kitchen equipment is maintained in safe working condition. Report equipment issues and coordinate repairs when necessary. Maintain a clean, organized, and safe kitchen environment. Qualifications Education Culinary degree preferred; equivalent culinary training and experience considered. ServSafe Manager Certification required or ability to obtain within a specified timeframe. Experience Minimum of 3 years of culinary leadership experience. Experience in healthcare, long-term care, senior living, rehabilitation, or institutional food service preferred. Prior supervisory experience required. Knowledge, Skills, and Abilities Knowledge of therapeutic diets and nutrition principles. Strong understanding of food safety and sanitation regulations. Ability to manage multiple priorities in a fast-paced environment. Excellent leadership, communication, and organizational skills. Proficiency in inventory management, budgeting, and staff scheduling. Ability to work collaboratively with residents, families, healthcare professionals, and staff. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 50 pounds. Ability to work in hot, cold, and humid kitchen environments. Ability to bend, stoop, reach, and perform repetitive motions. Work Environment Long-term care and skilled nursing facility setting. May require weekends, holidays, and occasional on-call responsibilities. This position plays a critical role in supporting resident health, safety, and quality of life through exceptional food service and effective kitchen leadership.
