Front of House Restaurant Manager

It's fun to work in a company where people truly BELIEVE in what they're doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness,contributing to efficiencies, streamlining processes, being dependable,sparking creativity or something else,the demonstration ofHOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcareorthoseembracingthe next chapter of their lives.

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Chef/Production Manager organizes and manages the food production process and dining experience of the Culinary and Nutritional Department in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

This role must perform exempt duties at least 80% of the time. Exempt duties include:

• Performing office or non-manual work directly related to the management or general business operations of the Culinary and Nutritional Services Department; and
• Primary duties include the exercise of discretion and independent judgment with respect to matters of significance.

• Organizes and directs the Culinary and Nutritional Services Department and its activities.
• Supervises and assists in recipe development through preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus and using the standard recipes.
• Maintains culinary services and clinical nutritional policies and procedures.
• Staffs department and schedules accordingly to meet the culinary and nutritional services needs.
• Develops methods for determining and assuring quality and quantity of food served.
• Ensures that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate levels at all times through effective purchasing and inventory processes.
• Ensures that all residents’ dietary needs are being met through nutritional recipes and menu plans reviewed by the Registered Dietitian or Dietetic Technician and that food is delivered in accordance with prescribed diet orders in the Plan of Care.
• Assists in maintaining department in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Plans and executes catering needs and special events.
• Ensures proper shut down of kitchen and equipment.

• Ensures that appropriate nutritional care for every resident is developed and carried through by ensuring new patient assessments, medical records charting, resident Plan of Care conference attendance, diet order auditing, and food intake monitoring take place.
• Maintains an ongoing quality assurance program for the Culinary and Nutritional Services Department, including the overall dining experience.
• Ensures that culinary services work areas and equipment are maintained in a clean, sanitary, and safe manner.
• Assists with identifying, evaluating, and classifying routine and job related functions to ensure the culinary services tasks involving potential exposure to blood/body fluids are properly identified and recorded.
• Maintains the established plan of correction for culinary and nutritional services concerns and/or deficiencies noted during quality assurance and state and city survey inspections.
• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

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