We are seeking a skilled and experienced Kitchen Manager/Assistant Director of Dining Services to oversee the culinary operations within our facility. The ideal candidate will have a strong background in culinary arts, with specific experience in professional kitchen management, preferably within a hospital or senior dining environment. This individual will be responsible for maintaining high standards of food quality, safety, and service.
**Key Responsibilities:**
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**Culinary Management** Supervise and lead the culinary team in menu planning, food preparation, and presentation to ensure the highest quality dining experience for patients, staff, and visitors.
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**Menu Development** Collaborate with dietitians and nutritionists to develop nutritious and appealing menus that meet the dietary needs of patients and adhere to hospital dietary guidelines.
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**Inventory and Procurement** Oversee inventory management, ordering, and receiving of food and supplies to maintain adequate stock levels while minimizing waste and controlling costs.
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**Staff Training and Developmen:** Provide training and mentorship to kitchen staff on food preparation techniques, safety protocols, and customer service standards. Foster a culture of continuous improvement and professional development within the culinary team.
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**Budget Management** Assist in the development of annual budgets for the dining services department. Monitor expenses, analyze financial reports, and implement cost-saving measures to achieve budgetary goals.
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**Customer Service** Maintain a customer-centric approach to service delivery, addressing any concerns or feedback from patients, visitors, and staff promptly and effectively.
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**Collaboration** Work closely with other departments, including dietary, nursing, and facilities management, to coordinate meal service schedules, special dietary requirements, and catering requests.
**Qualifications:**
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Proven experience as a Kitchen Manager or similar role in a professional kitchen environment, preferably within a hospital or senior dining setting.
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Culinary degree or equivalent certification from a recognized culinary institute is preferred.
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Strong knowledge of food safety regulations, sanitation practices, and standards.
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Excellent leadership, communication, and interpersonal skills.
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Ability to multitask, prioritize responsibilities, and work effectively in a fast-paced environment.
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Proficiency in computer software for menu planning, inventory management, and budget tracking is desirable.
**Benefits:**
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Competitive salary commensurate with experience
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Comprehensive benefits package including medical, dental, and vision coverage
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Retirement savings plan with employer match
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Paid time off and holiday pay
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Opportunities for professional development and advancement within the organization