Interim Cook and Dining Services Manager

Interim Lead Cook and Dining Services Manager

Oversee and manage the dietary department including meal planning, preparation and service in accordance with all proper practices.

Serve as Lead Cook preparing and serve meals for the residents of the community.

Interim position October 1, 2025-January 1, 2025.

A successful candidate can expect a compensation of $23.00-26.00/hour.

Department: Dining

Reports to: Executive Director

FLSA Status: Non-Exempt

Essential Duties


* Direct and participate in food preparation and service of food that is safe and appetizing and is of the quality and quantity to meet each resident's needs.


* Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.


* Maintains cost and works to meet budget guidelines.


* Plans and assists in preparation and service of holiday and special meals and functions.


* Directs and supervises all dietary functions and personnel.


* Hires, orients, trains, disciplines, and when appropriate, terminates dietary employees.


* Maintain kitchen and food storage area in a safe, orderly, clean and sanitary manner.


* Transmit order for appropriate food and supplies.


* Ability to prepare tasteful meals and to cook a variety of foods in large quantities.


* Ability to follow prepared menus and portion control guides.


* Ability to prepare therapeutic textures and diets accurately.


* Record food temperatures for the meals.


* Maintain quaternary solution in sanitizer buckets.


* Assist with serving the different meals.


* Clean cooking area and serving carts.


* Ability to properly maintain and clean commercial kitchen equipment.


* Ability to make the presentation of the food appealing to the residents.


* Willing to supervise and to work under supervision.


* To make sure all cleaning schedules are followed.


* Ability to work in cooperation and harmony with personnel in all departments.


* Report resident care concerns and potential issues to Executive Director and/or Health and Wellness Director.


* Participate in the orientation and on-going training of dietary staff.


* Follows all applicable federal, state, and corporate guidelines, standards, and policies and procedures.

Supervisory Requirements

Oversee the Cooks and Dietary Services Aides.

Qualification

Education and/or Experience

High school diploma or equivalent.

Should have experience as a Cook in a hospital or long-term care facility for not less than one year.

Language Skills

Ability to read technical procedures.

Ability to read and follow recipes.

Ability to effectively present information and respond to questions from managers and employees.

Mathematical Skills

Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning Ability

Ability to solve practical problems.

Ability to interpret a variety of instructions furnished in written, oral, diagr...