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, diagram, or schedule form.

Certificates, Licenses, Registrations

Must obtain and maintain ServSafe Certificate. Obtain and maintain food handlers' certificate.

Must remain in good standing with the Department of Public Health.

Physical Demands

The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Additional Information

Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

Interim Lead Cook and Dining Services Manager

Position Title: Interim Lead Cook and Dining Services Manager

Department Dining

Reports to: Executive Director

FLSA Status: Non-Exempt

General Purpose

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.

Essential Duties

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

• 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 Services 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

This job has no supervisory requirements.

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, diagram, or schedule form.

Certificates, Licenses, Registrations

Must obtain and maintain ServSafe Certificate. Obtain and maintain food handlers' certificate. Must remain in good standing with the Department of Public Health.

Physical Demands

The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate.

Additional Information

Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.