Assistant Culinary Manager

Job Description

The Assistant Culinary Manager provides hands-on, shift-level leadership within the dietary department. They ensure the kitchen team successfully executes the Culinary Manager's vision for a "5-star" veteran dining experience. This role oversees daily kitchen operations, team accountability, food safety, and dining room presentation for the 5:00 AM – 6:00 PM operation.

Qualifications

• Credentialing: Active Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential (or active enrollment in an ANFP-approved program).
• Food Safety: Current ServSafe® Food Protection Manager certification.
• Experience: Minimum 2 years of commercial kitchen supervisory experience. High-volume restaurant shift management or healthcare/LTC experience is highly valued.
• Skills: Strong communication skills to direct a diverse kitchen crew and interact professionally with nursing staff, veterans, and families.

Essential Duties & Responsibilities

• Shift Leadership & Quality Control:
  • Direct cooks, prep staff, and dietary aides during the daily 5:00 AM – 6:00 PM window to ensure on-time meal service.
  • Actively taste and check plates for presentation, recipe adherence, and holding temperatures before service.
  • Directly supervise the preparation of texture-modified diets (IDDSI) and therapeutic restrictions.
• Environment & Staff Accountability:
  • Enforce master cleaning schedules across the kitchen, dish room, and dining areas to ensure pristine presentation.
  • Provide hands-on training to staff regarding culinary skills, portion control, and hospitality standards.
  • Cooking: Supervise product receiving, minimize food waste, and enforce strict FIFO rotation.
• Coordination & Problem Solving:
  • Floor Liaison: Coordinate directly with nursing staff during meals to manage resident dietary changes and tray delivery.
  • Service Recovery: Act as the first point of contact on the floor to resolve staff or resident dietary concerns quickly.
• Regulations & Inventory:
  • Compliance: Enforce OSDH, CMS, and USDVA standards daily.
  • Maintain accurate HACCP, cooling, and sanitation logs.
  • 14-Hour Rule: Manage shift timing so no more than 14 hours pass between dinner and breakfast.

Selection Process

• Stage 1: Interview covering leadership style, conflict resolution, and regulatory knowledge.
• Stage 2 (On-Site Audition): A paid shift where you will demonstrate technical culinary skills, direct a team through a live meal service, and complete a facility compliance walkthrough.

Required Standards Summary

• Education: ANFP-approved Dietary Manager course - CMS 483.60
• Certification: Active CDM, CFPP credential (or active enrollment) - OAC 310:675
• Safety: Current ServSafe Food Protection Manager - Oklahoma Health Code

Physical Requirements

• Endurance & Agility: Stand/walk for 8+ hours in varying temperatures (freezers to hot lines).
• Strength: Ability to lift, push, and pull up to 50 lbs.

Equal Opportunity Employment

The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.