The Kitchen Manager plans, organizes, develops, and directs the overall operation of the kitchen in accordance with the current applicable Federal, State, and local standards, guidelines and regulations and our established policies and procedures. Have the authority, responsibility and accountability of directing the Food Service department.
Are you looking for a company that offers outstanding benefits including: medical, dental, vision, short-term and long-term disability as well as tuition discounts and more than 2 ½ weeks of time off in the first year? Have you been looking for a company where you will get a consistent number of hours and competitive wages with opportunities for advancement and growth? Look no further than the Fellowship Square Christian Care Companies with 6 current locations in Arizona.
Plans, develops, organizes implements, evaluates, and directs the dietary department and its programs and activities. Develops daily menus for two, five-week cycles per year in addition to brunch and special events and holidays. Check food production and food service to assure proper procedures are maintained at all times. Assures that meals are prepared and served in a timely fashion. Plans and assists in food preparation of special meals, parties, etc. Assures that department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties and services. Inventories and purchases food, supplies, equipment. Receives and examines incoming purchases for quality and insures that deliveries are as specified. Maintains department to meet expectations by local department of health regulations.
Ability to determine departmental staffing, evaluate employee performance reviews and make recommendations to the Administrator concerning wage and salary adjustments, hiring, terminations, transfers, etc. Ability to read, write, and speak the English language. Prior culinary management experience in healthcare facilities required. Must have current food handlers card. Must have current TB test or attain one prior to starting work. Possess leadership qualities and must be able to work harmoniously with kitchen personnel, residents and their families, and other staff. Must be a Certified Dietary Manager.