Chef/Kitchen Manager

Employee Type FT Non-Exempt Required Degree High school Manage Others Yes About Twin Lakes Twin Lakes Community is a leader in senior services, offering Independent Living, Assisted Living, Memory Care, and Skilled Nursing on one campus. We also provide a primary care clinic, on-site therapy, EMT responders, home care, and adult day services. Serving 850 residents and supported by 450 employees, TLC is recognized among the nation’s most successful nonprofit Continuing Care Retirement Communities (CCRC). Our team delivers person-centered care in a supportive, engaging environment where connection, dignity, and wellness matter. Every role contributes to vibrant living, engaging experiences for residents across campus. TLC offers continuing education, career growth, and flexible scheduling to support work-life balance. Full time employees are eligible for a comprehensive benefits package. Be a part of something meaningful - join our team. Full-time. Primary schedule is Monday through Friday, 9:30 a.m. to 5:30 p.m. Work hours may vary based on operational needs and may include rotating shifts, weekends, standby, or on-call assignments. POSITION SUMMARY The Chef is responsible for overseeing all aspects of kitchen operations, including food production, batch cooking, and the use of proper cooking techniques to ensure quality, consistency, and safety. This role leads menu planning, ordering, and inventory control while maintaining compliance with state and county health codes. The Chef provides hands‑on training, daily coaching, and ongoing development for kitchen staff, enforcing food‑safe handling practices and proper sanitation procedures. The position ensures daily cleaning and kitchen sanitation standards are met, promoting a clean, efficient, and professional food service operation. Essential Duties and Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversee Modified Diet Textures – Ensure accurate preparation and consistency of modified diets, including purée, minced & moist, soft & bite-size, soft & easy-to-chew, finger foods, and other prescribed textures. Ordering & Menu Cycle Management – Place food and supply orders based on daily needs and the approved menu cycle using established order guides. Order Guide Maintenance – Update and revise order guides as menus change or operational needs evolve to ensure accuracy and efficiency. Food Production Oversight – Supervise all food production, including batch cooking, to ensure proper cooking techniques, quality, yield, and consistency. Production Sheets & Prep Planning – Utilize and maintain production sheets to verify accurate forecasting and ensure all prep is completed for the following day. Staff Training & Development – Provide hands‑on instruction, daily coaching, and ongoing skill development to kitchen staff. Food Safety & Sanitation Enforcement – Enforce food‑safe handling practices and proper sanitation procedures at all times. Daily Cleaning & Kitchen Sanitation – Ensure daily cleaning of kitchen areas, equipment, and workstations to maintain a safe, sanitary environment. Health Code Compliance – Monitor and enforce compliance with all state and county health codes and food safety regulations. Recipe & Service Standards – Supervise food preparation and service to ensure adherence to established recipes, portioning, and quality standards. Leadership & Team Culture – Lead by example to promote accountability, teamwork, and best practices in kitchen operations. Professional Communication – Interacts with residents, families, visitors, coworkers, and supervisors in a kind, polite, and professional manner at all times. Regulatory Compliance (CMS/NC/ServSafe) – Demonstrates knowledge of and complies with all CMS, North Carolina health, and ServSafe regulations and procedures. Emergency Preparedness – Understands and adheres to all facility and departmental Fire, Disaster, Threat, and Emergency procedures. Policy Adherence – Follows all organizational and departmental policies and procedures while performing job responsibilities. Additional Duties as Assigned – Performs other related duties consistent with the nature of the position that do not significantly alter job requirements. Resident Concern Reporting – Reports resident concerns that cannot be resolved at the Chef level to the FSD/AFSD in a timely manner. Uniform & Appearance Standards – Complies with departmental uniform policy, including chef jacket, black pants, hair restraint, non‑slip shoes, and no jewelry other than a wedding band. Clinical Communication – Reports unusual conditions, behaviors, and/or resident reactions to appropriate licensed personnel promptly. Training & In‑services – Attends required organizational and departmental meetings, conferences, and in‑services as scheduled. Independent Judgment – Makes sound, independent decisions using good judgment and ethical conduct when circumstances warrant. Independent Work with Interruptions – Effectively performs job duties independently while managing frequent interruptions. Organization & Time Management – Organizes, prioritizes, and manages time, multiple tasks, and projects efficiently. Focus & Stress Management – Maintains concentration with large workloads and handles pressure effectively. Schedule Flexibility – Works mandatory days and mandatory overtime as required. Physical & Environmental Requirements – Meets the physical demands and working conditions of the position. Procedural Compliance – Follows established procedures consistently to ensure safety, quality, and compliance. Technology & Documentation – Utilize menu management software, production logs, ordering systems, temperature logs, and electronic records to support menu execution, accurate forecasting, inventory control, food safety monitoring, and regulatory compliance. Allergen Management – Monitor and enforce allergy awareness procedures, including proper labeling, separation, and prevention of cross‑contact, to ensure resident and guest safety at all times. Supervisory Authority – Schedule kitchen staff, provide ongoing coaching and performance feedback, participate in annual evaluations, and implement corrective or disciplinary action in accordance with organizational policies and the employee handbook. Qualifications and Skills Knowledge of cooking methods, batch cooking, and food production processes Understanding of food safety, sanitation, and health code requirements Ability to train, supervise, and motivate kitchen staff Strong organizational, time management, and multitasking skills Ability to work independently and make sound decisions using good judgment Effective communication skills, including the ability to read, write, and speak clearly Ability to handle a fast‑paced environment, frequent interruptions, and pressure Reliable attendance and flexibility to meet scheduling requirements Physical and Work Requirements Ability to meet the physical demands of kitchen work, including standing, lifting, bending, and working in hot or cold environments Ability to work required shifts, including mandatory days or overtime as needed Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Education and/or Experience High School Diploma/GED required Culinary experience of 2-5 years in restaurant, country club type setting Culinary education required. Culinary degree preferred. Certificates, licenses, registrations Serv Safe Certificate is required. Twin Lakes Community is an Equal Opportunity Employer committed to administering all employment activities without discrimination and to considering qualified applicants without regard to race, color, religion (including pregnancy and related conditions), sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, protected veteran or military status, political affiliation, or any other status protected by applicable federal, state, or local law; we provide reasonable accommodations for religious practices and for individuals with disabilities and foster a collaborative, inclusive environment where diverse perspectives are respected and all individuals feel secure, welcome, and heard. #J-18808-Ljbffr Kids for the Future