Culinary Manager​/Assistant Manager

Job Summary

The Culinary Manager assists the Director of Food and Nutrition Services in directing all food and nutrition services operations, reporting directly to the Director. Responsibilities include managing both back and front of house operations, food purchasing, preparation, production control, inventory control, safety, sanitation, equipment usage, menu development, therapeutic diets, and related policies. The role requires collaboration with the Dietary Manager and adherence to facility procedures.

• Minimum 3 to 5 years of kitchen experience.
• High School diploma.
• Proficiency in speaking, reading, and writing English.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Basic computer skills for record maintenance and web‑based reporting.
• Knowledge of purchasing, food handling, preparation, service, and operation of all kitchen equipment.
• Proficient knowledge of all therapeutic diets and modified textured foods and liquids.
• Cook experience and willingness to work all positions as necessary.
• Strong background in safety and sanitation compliance.
• Local to Chesterfield, MI and surrounding areas.

• Two or more years of management or supervisory experience in a long‑term care environment.
• Current Serv Safe® certification.
• Knowledge of local, state, and federal regulations as applicable.