Dining Services Manager - Kingwood

Overview

Novellus Living is dedicated to providing affordable and high-quality senior living options. We focus on transparency, ease of process, and superior care, catering to the growing middle market of seniors needing assisted living and memory care. Our award-winning services ensure dignity and hope for seniors and their families, aiming to make the best senior living attainable for all. Join us in redefining the future of senior living communities with a commitment to excellence and affordability.

TBD

$21.00 - $23.00 / per hour

The Dining Services Manager directly supervises cooks and food service workers. Actively participates in the preparation and cooking of meals. Plans menu items in accordance with resident’s dietary needs. Maintains budget and expense reports for all dietary department supplies and food.

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Completes and utilizes daily production worksheets and waste log sheets.
• Checks completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas.
• Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
• Other duties as assigned.

• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• High school or vocational school coursework in kitchen basics, such as food safety, preferred.
• Previous experience in culinary arts, cooking, or other related fields.
• Knowledge of food safety.
• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
• Must speak, read and write English fluently.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.
• Passion for food and cooking techniques.
• Familiar with food service disaster plan.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must continually demonstrate ongoing sustained ability to perform these physical demands:

• Stand for long periods of time.
• Must be able to lift up to 15 pounds at times.
• Use hands to handle, control, or feel objects, tools, or controls.