Culinary Manager

Description Salem Transitional Care is looking for an experienced and motivated Culinary Manager to lead our Culinary Department. This is a great opportunity for someone who enjoys leading a team, creating a positive dining experience, and making a meaningful difference in the lives of residents. As our Culinary Manager, you will oversee the day to day operations of the Culinary Department while working closely with our Registered Dietitian and facility leadership to ensure our residents receive high quality meals that meet their individual preferences and nutritional needs.

Why Work With Us? At Salem Transitional Care, we believe great care starts with a great team. Our Culinary Department plays an important role in our residents' daily experience, and we are looking for a leader who takes pride in creating great food, supporting their team, and providing excellent service. You will have the opportunity to lead your department, build a strong team culture, and work alongside a supportive leadership team that values communication, collaboration, and resident centered care.

What You’ll Do As the Culinary Manager, you will be responsible for the overall operation and success of the Culinary Department, including:

• Lead, supervise, train, and support Culinary Department employees
• Develop staff schedules and maintain appropriate staffing based on resident needs and facility census
• Oversee food preparation, meal service, sanitation, and food safety standards
• Ensure meals are prepared and served according to resident preferences, therapeutic diets, menus, and standardized recipes
• Partner with the Registered Dietitian to review menus, diet orders, resident preferences, and nutritional needs
• Conduct meal rounds and gather feedback from residents, families, and staff
• Manage food, supply, and equipment ordering while monitoring departmental expenses and budget needs
• Maintain compliance with federal, state, and local regulations and company standards
• Participate in surveys, quality improvement programs, and facility committees as needed
• Recruit, train, coach, and evaluate Culinary Department employees
• Maintain strong communication with facility leadership and other departments
• Ensure the kitchen and dining operations remain clean, organized, safe, and resident focused What We’re Looking For Our ideal candidate is an organized and dependable leader who understands food service operations and enjoys working with both residents and employees. Candidates should have:
• Knowledge of safe food preparation, sanitation, and food handling practices
• Knowledge of basic nutrition and therapeutic diets
• Experience with quantity food production and food service operations
• Strong leadership and team building skills
• Ability to train, motivate, and manage employees effectively
• Strong organizational and attention to detail skills
• Excellent verbal and written communication skills
• Ability to communicate professionally with residents, families, employees, and facility leadership
• Experience in healthcare, skilled nursing, long term care, or senior living food service is preferred What We Offer
• Competitive pay
• Medical, dental, and vision insurance for eligible employees
• Paid time off
• Opportunities for growth and advancement
• Supportive leadership and team environment
• Employee training and development
• A rewarding opportunity to make a difference in the lives of our residents every day Requirements Education
• High school diploma or equivalent required
• Degree in dietetic technology, dietetics, culinary arts, foodservice management, or a related field preferred Licenses & Certifications
• Food Handler's Permit, if required by state regulations
• Serv. Safe Food Safety Certification required
• Valid driver's license required
• Must hold at least one of the following applicable credentials or certifications:
• Certified Dietary Manager (CDM)
• Certified Food Protection Professional (CFPP)
• Dietetic Technician, Registered (DTR)
• Certification through the American Culinary Federation Experience
• Minimum of two years of experience in large quantity food preparation required
• Minimum of one year of supervisory experience required
• Six months of experience in a long term care environment preferred
• One year of experience with therapeutic diet preparation preferred