Manager of Culinary Services - South St. Paul

Manager of Culinary Services - South St. Paul Vivie - 3.7 South Saint Paul, MN Job Details Full-time $30 - $34 an hour 1 day ago Benefits Paid holidays Health insurance Paid time off Qualifications Customer communication Customer service English Supervising experience Hospitality management

Full Job Description Schedule:

Full Time | 80 hours per pay period (3 x10 hour cook shifts + 1x 10 hour office shift) | 7am-5:30pm Week 1: Sunday, Tuesday (Office), Wednesday, Thursday. Week 2: Monday, Tuesday (Office),

Friday, Saturday Pay Range:

$30-$34/hour (exempt), based on experience, qualifications, and location. Why You'll Love Working at Vivie Competitive pay with employer-matched retirement and pay-on-demand Comprehensive health and wellbeing benefits Generous PTO and paid holidays Career growth with scholarships, training, and professional development Work-life benefits and modern technology that make your day easier As a Manager of Culinary Services, you will lead the full scope of dining operations for a Vivie community, combining hospitality, regulatory excellence, and culinary innovation. You'll oversee both the kitchen and front-of-house experience—ensuring every meal served is crafted with care and delivered with heart. You'll guide and grow a high-performing team, drive financial performance, maintain compliance with food safety and sanitation standards, and ensure every resident and guest receives an exceptional dining experience. As a Manager of Culinary Services, you will: Lead Daily Culinary Operations - Oversee all aspects of kitchen and dining room functions, including food quality, safety, team supervision, and customer satisfaction. Inspire and Develop Team Members - Hire, train, schedule, and mentor kitchen, waitstaff, and culinary support team members. Lead pre-shift meetings and cultivate a culture of professionalism and pride. Ensure Culinary Quality and Compliance - Monitor food safety practices, infection control procedures, and special dietary protocols. Maintain full compliance with state, city, and federal sanitation guidelines. Drive Financial Stewardship - Manage food and labor budgets, oversee ordering and inventory, and analyze performance through tools like Point-of-Sale and meal cost analysis. Champion a Best-in-Class Culinary Culture - Promote scratch cooking, presentation, innovation, and warm hospitality. Act as the go-to culinary leader for guests, families, and surveyors alike. Other Duties as Assigned - The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive.

This job also requires:

Bachelor's degree in business or food service management, or equivalent experience. Culinary degree or certification strongly preferred. 3-5+ years of experience managing food service in hospitality, assisted living, or long-term care. Food Manager Certification or ServSafe Certification (or willingless to obtain) Exceptional leadership, customer service, and communication skills. Ability to pass state mandated background check. Physical capability to perform all essential job functions. Ability to read, write, and speak English to ensure effective communication with staff, residents, and visitors.

Additional Details:

Employment Type:

Salary, exempt

Department:

Culinary Travel Requirements:

No This role does include supervisory responsibilities.