Come join a winning team with a great reputation and a passion for serving our seniors. Lakeview Senior Living is Lincoln City's premier Senior Living community offering Independent Living, Assisted Living as well as Memory Care. If you are an organized person and have a background in food service management then this job may be for you. Inquire today!

This position is responsible for managing and overseeing the daily operations of the Culinary Department, including the kitchen and dining room areas, while controlling expenses and maintaining resident satisfaction

• Supervise, train and schedule of all culinary services staff within approved budgetary guidelines and maintain an efficient and organized dietary staff
• Ensure the dietary requirements are met and that the Culinary Services program adheres to company policy, as well as state and local regulations
• Ensure meals are prepared using approved menus, recipes and other supporting materials
• Ensure meals are prepared in an attractive manner that are appealing and tasty, and served at the right temperature per the menu and schedule
• Ensure meals are prepared in a timely manner so they are served on time
• Ensure that all room service trays are properly prepared.  Where required, log all room service trays to ensure resident is charged appropriately
• Identify menu errors and make appropriate corrections as needed; bring the necessary changes to the Executive Director's attention
• Ensure all menu changes are reviewed with the Executive Director before changes are made; post menu change notice as required by regulations
• Keep kitchen clean, sanitary, safe, and orderly following cleaning schedule, including shelves and cooking surfaces
• Ensure safety standards are met
• Prepare meals when cook absent or on scheduled days
• Operate the kitchen to meet company policies and state and local regulations
• As needed, work with dietary consultant/food service vendor to create community specific menus
• Inventory and order all necessary food and food service supplies and chemicals on a regular basis, according to established vendor schedule and approved ordering system
• Properly receive and store all food and food related service supplies; date and rotate food per food handling guidelines
• Oversee the preparation and presentation of food, operate and maintain kitchen equipment in a safe and clean manner
• Routinely monitor and maintain a high level of resident satisfaction; take corrective measures as needed to improve their satisfaction level
• Conduct monthly Resident Food Committee meetings with residents, follow up on comments and concerns, and retain record of meetings and resolutions; provide information to Executive Director
• Ensure cleanliness of the kitchen and dining room; ensure cleaning and maintenance schedules are followed
• Manage and monitor department budget, adjusting per census
• Supervise, manage, train, coach, and counsel the kitchen and dining room staff
• Manage all operational needs of the community when acting as Manager on Duty
• Document in the log book any significant incidents
• Monitor equipment maintenance, temperature logs, cleaning schedules, etc.
• Report any injuries promptly to Executive Director
• Attend and participate in scheduled in-service programs, training programs and staff meetings
• Perform all duties to exemplify and champion Westmont Living's Mission, Vision and Values
• Manage and maintain systems to ensure nutritious, appetizing, attractive meals are provided
• Manage and control culinary budget as set for the fiscal year
• Monitor and maintain proper food handling, storage, and usage of food
• Ensure special dietary needs are met, are within the approved special diet guidelines, and resident preferences are considered
• Ensure alternatives to menu are prepared in a tasty and attractive manner
• Monitor and maintain food quality and portion control
• Implement and monitor systems for kitchen and dining room sanitation, temperature control, and equipment maintenance
• Maintain a pleasant and relaxed atmosphere in the dining room and interact daily with residents to assure satisfaction with meals
• Maintain open communication with residents, staff, and families
• Exhibit proper and timely response to all resident and family concerns
• Promote safety in job functions and carry out duties in a safe manner
• Assist and help out when other team members might be behind in their daily tasks
• Participate in overall Department Manager team duties, including participating in department-specific New Employee Orientation and provide staff training for Culinary Department
• Report to work timely and properly dressed in uniform, always wearing a name badge
• Work closely with Sales Director and Activity Director to assist with Culinary Service portion of sales events and activities
• Perform other duties as assigned

 QUALIFICATIONS, POSITION SKILLS, KNOWLEDGE & REQUIREMENTS:

• Minimum of two years experience in volume food preparation, including experience in proper food handling, preparation and storage
• Two years supervisory experience
• Can present self in professional manner at all times
• Able to effectively communicate in English
• High School Diploma or equivalent
• Strong organizational skills including the ability to follow-up, multi-task, and be detail-oriented
• Excellent oral and written communication skills
• Must have criminal record clearance prior to initial presence in the Community
• On time regular attendance
• Maintain state required food handler's permit.
• Must be available and able to travel for training, meetings, etc.
• Flexible work hours due to demands of position
• Must pass post offer health physical, TB test and drug screen
• Must be at least 18 years of age
• Must be comfortable working with seniors in a health care environment
• Strong customer service skills
• Must have knowledge of state regulations and health laws pertaining to Culinary Service
• Able to maintain confidentiality regarding residents, team members, the community, and the Support Center
• Must exercise good judgment and make competent decisions
• Able to organize, plan, coordinate, and execute the Culinary Services of the community including strategic planning, resource allocation, leadership, and coaching techniques; basic knowledge of budgets and focused financial quality
• Able to work closely and cooperatively with the entire team
• Be self-directed in completing tasks

 PHYSICAL & MENTAL REQUIREMENTS:

• Able to stand, stoop, kneel, crouch, climb, walk and bend frequently or for long periods of time
• Able to walk for long periods of time
• Able to lift 50 pounds and push, pull, or transfer up to 100 pounds
• Must be available and able to travel for training, meetings, etc.
• Able to maintain a high level of mental concentration
• Able to work in a fast-pace environment