Culinary Manager
$49,920–$62,400 year
On-siteColfax, Washington, United States
Job Summary
Oversee all aspects of food service operations, including menu execution, staff leadership, budgeting, regulatory compliance, and food safety. Direct and improve culinary services while ensuring readiness for state surveys and inspections. Partner with the Registered Dietitian to develop menus and ensure physician-ordered diets are accurately implemented. Recruit, hire, train, and coach Culinary Department staff, creating schedules that maintain appropriate staffing levels. Manage purchasing, inventory, and vendor relationships to maintain adequate supplies within budget. Ensure food is received, stored, prepared, and served according to sanitation and food safety regulations. This role involves working some shifts as a cook/aide.
Required Qualifications
- High school diploma or equivalent
- Food Handlers permit if required per state regulations
- ServSafe Food Safety Certification
- Valid driver's license
- Two years' experience in large quantity food preparation
- One year of experience in a supervisory role
Desired Qualifications
- Degree in dietetic technology, dietetics, culinary arts, or foodservice management
- Six months experience in a long-term care environment
- One year of experience with therapeutic diet preparation
- Knowledge of long-term care regulations and food service compliance standards
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