Description:

The Kitchen Manager EL/IL supports the daily Enriched Living and Inspired Living culinary operation by ensuring safe, consistent, resident-centered food production, proper diet communication, sanitation compliance, team supervision, and uninterrupted service. This role requires strong culinary execution, compassion, organization, and accountability in a senior living dining environment.

RESPONSIBILITIES

Lead assigned EL/IL kitchen operations, including meal production, texture-modified items, snacks, resident requests, special events, and service support. Ensure meals are prepared according to approved menus, resident preferences, diet needs, physician orders, allergens, and texture requirements. Monitor food flavor, appearance, temperature, portioning, tray or plate accuracy, and timely service for residents. Support diet communication, resident preference updates, nourishment needs, food committee follow-up, and communication with wellness and dining leadership as directed. Maintain strict sanitation, infection control, Universal Precautions, cleaning, labeling, dating, cooling, reheating, storage, and HACCP compliance. Support staff scheduling, station assignments, training, coaching, daily communication, and accountability for EL/IL culinary team members. Assist with ordering, receiving, inventory, rotation, spenddown controls, waste reduction, vendor quality concerns, and product substitutions. Maintain walk-ins, freezers, dry storage, utility rooms, production areas, dish areas, smallwares, and equipment in clean and inspection-ready condition. Communicate resident concerns, service gaps, equipment needs, staffing issues, and operational concerns promptly to the Executive Chef and leadership. Ensure team members treat residents with dignity, patience, respect, confidentiality, and hospitality at all times. Serve as acting kitchen leader when the Executive Chef EL/IL is unavailable.

Requirements:

QUALIFICATIONS

High school diploma or equivalent required; culinary or dietary management education preferred. Minimum of 3 years of culinary or food service experience, preferably with supervisory responsibility in senior living, healthcare, hospitality, hotel, club, or high-volume food service. ServSafe certification required or ability to obtain within company-required timeframe. Knowledge of resident diets, texture-modified foods, allergens, sanitation, infection control, food safety, and regulatory expectations preferred. Strong cooking, production, knife skills, organization, documentation, and communication skills. Ability to work with patience, tact, professionalism, and compassion toward older adults and residents with changing needs. Ability to lead team members, follow company standards, solve problems, and maintain calm under pressure. Basic computer, ordering, scheduling, and documentation system skills preferred. Knowledge of TOAST, Mealsuite, and

ICON. COMPETENCIES

Building Trust Collaboration Communication Delivering Results Problem Solving Taking Initiative Service to Others / Resident and Guest Focus Personal Accountability Operational Excellence

PHYSICAL DEMANDS/REQUIREMENTS

Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs. Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods. Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely. Must be able to work evenings, weekends, holidays, and special events as business needs require.