Kitchen Manager (Senior Living Community)

About the role

We are seeking an experienced Dietary Manager/Head Cook to join our Memory Care + Assisted Living community in Burnsville. This position is responsible for preparing meals according to the menu using batch cooking methods, assuring meals are presented and served to residents within customer service standards, and keeping the dining room clean and presentable.

Responsibilities

• Prepare meals according to the menu using batch cooking methods.
• Assure meals are presented and served to residents within customer service standards.
• Maintain a clean and presentable dining room.
• Demonstrate knowledge of nutrition, recipes, and special dietary needs, including appropriate substitutions.
• Make good emergency decisions (e.g., when ordered food is not delivered) and consult with supervisor.
• Demonstrate willingness to learn new techniques and ask questions or look up references as needed.
• Properly and safely operate all kitchen equipment.
• Ensure cleanliness of the kitchen and kitchen equipment.
• Be computer literate; able to order food and supplies and maintain inventory.
• Work within a budget while maintaining menu integrity.
• Communicate effectively with vendors.
• Make sound judgments and provide well‑thought‑out recommendations regarding inventory.
• Be flexible and able to plan for special events, activities, and changes; efficiently organize work area; check menu and ensure food items are available before starting.
• Manage workflow, know which tasks can be delayed or skipped to meet scheduled times, and have contingency plans.
• Help with special events and fill in for others during emergencies.
• Collaborate with the Assisted Living Director, residents, and families in planning private gatherings.
• Coordinate with the Clinical Nurse Manager to accommodate residents on special diets per program limits.
• Show respect for building property and supplies; protect equipment and eliminate waste.
• Maintain a cheerful and cooperative relationship with coworkers.
• Bring legitimate complaints and problems to the Assisted Living Director promptly and constructively.
• Answer the phone cheerfully, obtain complete information, and respond pleasantly.
• Recognize the building as a 24‑hour environment and strive to make it desirable for residents.
• Greet residents with a hello and good morning; initiate friendly conversations and show concern for their welfare.
• Listen carefully to residents’ complaints and concerns, give respectful responses, and direct problems to the Assisted Living Director.
• Accommodate resident requests promptly when appropriate (e.g., substitute foods that cause heartburn) after consulting the Assisted Living Director.
• Integrate proper safety and sanitation techniques (hand washing, proper protective equipment, correct use of cleaning products).
• Label, date, and rotate stock.
• Report accidents and injuries immediately to the Assisted Living Director.
• Prepare for the upcoming week; prepare food ahead for weekend and evening meals, leaving explicit instructions for weekend staff if needed.
• Follow menus and provide snacks appropriate for the senior population.
• Abide by Food and Beverage License requirements.
• Report resident changes to staff on duty.
• Document as required (e.g., temperatures).
• See when tasks need to be accomplished and take initiative.
• Offer suggestions and ideas for improvement.

Requirements

• Minimum of a High School Diploma.
• Minimum of 1 year related experience as a Dietary Manager, Head Cook, or similar role within a Senior Living community (highly preferred).
• Active ServSafe Certification upon hire.
• Certified Food Manager (CFPM) license upon hire (or willingness to obtain prior to hire).

Pay

$22‑26 per hour (DOE, negotiable).

Schedule

Full‑time days, Monday‑Friday, 8‑hour shift, no weekends or on‑call.