FGT CHEF MANAGER

About the Role

Ensures all meals are prepared, served, and stored consistent with current federal, state, and local standards governing nursing home, long-term care, and assisted living facilities. Provides day-to-day work direction, problem-solving, and communication of standards with team members. Oversees hiring, on-boarding, performance reviews, and staffing patterns to maintain a productive and compliant dining services team.

Serves as a liaison between Certified Dietary Managers (CDM), Dietitians, and Nursing team members to ensure residents’ nutritional needs are met. Monitors inventory, orders supplies, and ensures proper storage and compliance with food safety regulations. Leads the team to deliver timely, accurate, and high-quality meals while maintaining a positive and productive work environment.

Responsibilities

• Train, recognize, and document team performance as needed.
• Interview, hire, on-board, and review team members to ensure appropriate staffing.
• Train team members to meet regulatory requirements and improve quality of work.
• Establish and maintain effective communication with residents, CDM, and all team members.
• Lead team to provide exceptional customer service and positive interactions with residents.
• Develop and maintain a work environment conducive to high productivity and morale.
• Oversee timely, proper, and accurate meal delivery to meet residents’ nutritional needs.
• Follow HIPAA privacy guidelines as administered by Liberty Senior Living.
• Monitor required inventory based on departmental census and budgets.
• Order food and supplies, track invoices, and verify order accuracy.
• Supervise proper storage of food and non-food items, ensuring compliance with food code procedures (e.g., FIFO, expiration dates).
• Ensure proper temperatures and storage of raw and leftover foods.
• Inspect and maintain cleanliness of refrigerated areas, storage rooms, utility rooms, and other dining service areas.
• Ensure dining staff maintain good personal hygiene and infection control procedures.
• Train team members on standard precautions, safety rules, disaster policies, and sanitation of work areas.
• Report equipment in need of repair through Liberty’s TEL’s program and follow up on repairs.
• Assist with resident evacuation in the event of a fire or other emergency.
• Attend in-service training and work-related meetings as required or approved.
• Carry out special projects as identified by Liberty Senior Living.

Requirements

• Minimum of three years of cooking experience and 1-2 years of supervising within a Skilled Nursing, Assisted Living, and/or Memory Care food service operation.
• Completion of a state-approved food safety course is required.
• Patience, tact, enthusiasm, and a positive attitude toward managing kitchen operations serving Health Center residents.
• Ability to work with a diverse staff and resident population with varying values, attitudes, and capabilities.
• Knowledge and maintenance of local, state, and federal requirements regarding health inspections.

Background checks and drug-free workplace requirements apply.