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Jobs at New Hope Valley

Kitchen Manager - January 2018

Location: SAGINAW, MI

Department: Kitchen

Type: Full Time

Min. Experience: Manager/Supervisor


Title: Kitchen Manager
Company  New Hope Valley

Employment Type  Full Time
Location  Saginaw, MI

Compensation & Benefits: Competitive
Address  3785 N. Center Road
Saginaw, MI 48603

Posted Date January 20, 2018
Company Website  http://newhopevalley.us


New Hope Valley offers a wholesome living alternative to elders in need of constant assisted care. Our mission is to create a stimulating yet safe and comfortable environment for all in our home.  We have set out to develop an eco-system that meets the physical, spiritual, social, emotional and intellectual needs of our residents.  Our community has been designed to embrace the social model and we have equipped it with the latest technology to support the right balance for seniors seeking support, security, independence, and choice.   We are committed to providing better alternatives for those seeking assisted living options. Drawing upon over 150 cumulative years of direct and indirect patient care experience of our owners, we offer our residents dignified living in a healing home.

Our employees adhere to the highest standards of excellence.  Our direct care partners and supporting team members who range from concierge to dining aides, are the core of our eco-system.  So if you have the skills, compassion, empathy and desire to help seniors, then we encourage you to continue with our online job application.

New Hope Valley is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, age, national origin, ancestry, citizenship, disability or veteran status.




An employee in this position is responsible for the planning and administration of culinary services to residents in a Home for Aged (HFA) Assisted Living and Memory Care environment including the successful delivery of quality food and an enjoyable dining experience. An employee in this job works under the supervision of the Administrator.   This employee is responsible for the direct supervision of the Cook(s).




1/ Plan menus on a rotating cycle for all meals of the community including recipe development taking into account availability of ingredients and number of residents to be served; develop and analyze new menus and recipes; catering and special function menu planning including event costs.
2/ Direct and coordinate the timely production of meals to ensure highest standard of food quality, temperature, taste, appearance and creative presentation while avoiding food waste; utilize leftovers practically and efficiently.
3/ Monitor and implement special dietary guidelines and/or restrictions for residents of the community when indicated.
4/ Meet with residents to coordinate resident menu requests and improve resident satisfaction; respond promptly to a resident’s need/concern/complaint; meet with resident/family members regarding concerns and/or requests for special catering events.
5/ Develop and maintain an open relationship with residents of the community through regular interaction; encourage and support residents in the community;
6/ Assist the Cook(s) in the completion of their job responsibilities as necessary; conduct comprehensive inspections to verify satisfactory completion of work assignments as directed.
7/ Assess learning needs of culinary staff; plan and coordinate professional culinary education and training to meet the needs of the culinary staff for enhanced culinary skills development; train culinary staff in correct use and care of equipment.
8/ Purchase, inventory and supervise storage and security of food items and related supplies and equipment; monitor food pricing and determine food costs; recommend changes in food product as a result of market research; manage alcoholic beverage service.
9/ Develop, implement and maintain programs/procedures relating to sanitation, food handling, infection control, health and safety to ensure compliance with applicable laws, codes and/or regulations of local, state, licensing and regulatory agencies of Home for the Aged; establish a regular cleaning schedule for kitchen and culinary equipment; inspect kitchen and equipment for cleanliness and proper operation.
10/ Function as contact person for culinary vendors and ensure services/goods are provided as contracted and quality of products received meet standards.

11/ Maintain records and files on culinary functions, menus, recipes, etc.
12/ Report to Administrator needed equipment, repairs, etc.; coordinate with Administrator on marketing events open to the public involving culinary refreshments.
13/ Knowledge of location of community’s Disaster Manual and Material Safety Data Sheets (MSDS) and the reporting system specified in the Right to Know policy; awareness of general safety, environmental and infection control procedures; familiar with (PPE) Personal Protective Equipment and universal precautions.
14/ Excellent attendance, timeliness in reporting to work, and discussion of all absences, injuries and illnesses with Administrator; attendance at professional seminars and community activities.
15/ Attend minimum of 10 in-service training programs per 12-month period.
16/ Perform other related duties as assigned.




1/ Provide orientation, training and direct supervision to Cook(s) and function as mentor to new culinary staff; scheduling of culinary personnel for adequate coverage, assess work load, assign work responsibilities, review and monitor culinary staff time cards. 
2/ Develop, implement and oversee community’s policies, procedures and operations of the culinary             department to ensure quality of services delivered to residents and organization and cleanliness of the kitchen and storage areas; provide standards for department against which work will be monitored; accountable, dependable and assertive in identifying departmental and staffing needs.
3/ Encourage and provide opportunities for culinary staff to provide input into culinary policies and procedures to ensure quality resident services; meet with staff to determine needs and challenges of job responsibilities.
4/ Provide leadership and encourage a professional, positive attitude among community staff by being a role model in conduct, appearance, communication, mutual respect and ethical behavior and decision making. 
5/ Assess problem situations to identify causes, process relevant information, generate possible solutions and make recommendations to resolve problems.
6/ Regular communication with Administrator; participate in team leadership meetings and give input as to community’s culinary department and potential problems.
7/ Recruit and hire quality culinary personnel to maintain an adequate and stable level of staffing to meet the needs of the community, conduct disciplinary action, performance appraisals and make decisions regarding culinary staff performance, salary adjustments, promotions and terminations.  Cross-train staff from other departments to assist in culinary setting when needed.
8/ Participate in the development of an annual budget with Administrator for the culinary department and monitor expenses to ensure compliance with annual budget. 
9/ Participate in planning and implementation of on-going quality assurance process and improvement efforts consistent with community’s philosophy and mission statement; monitor, track and compile pertinent data and prepare periodic reports.




1/ Ability to perform necessary functions and job responsibilities of the Cook(s) of the community.
2/ Knowledge and experience in all cuisines including vegetarian, ethnic and special dietary limitations; current culinary market trends in food preparation including new recipes and creative food presentation.

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