Culinary Manager

Job Posting Title Culinary Manager Agency 650 DEPARTMENT OF VETERANS AFFAIRS Supervisory Organization Norman Veterans Center Job Posting End Date Refer to the date listed at the top of this posting, if available. Continuous if date is blank.Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above. Full/Part-Time Full time Job Type Regular Compensation Annual Salary: $65,000.00 Job Description Culinary Manager Norman Veterans Home 1776 E. Robinson Street Norman, OK 73071 Position Summary The Culinary Manager oversees all aspects of food service operations within the veteran nursing home. This role is the "Executive Chef" and "Director of Hospitality" combined, providing our veterans with a dining experience that moves beyond "institutional feeding." The Culinary Manager is the face of the culinary department, owning the quality of every plate, the cleanliness of every dining space, and the professional coordination with facility staff to ensure a seamless, veteran-centered operation. Required Qualifications & Certifications Professional Credentialing: Must hold a current Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential. State of Oklahoma Requirements: Must meet "Qualified Dietary Manager" standards per OAC 310:675-9-1. Food Safety: Current ServSafe® Food Protection Manager certification. Experience: Minimum of 3 years of management experience. Healthcare/LTC experience is preferred, but high-volume, fast-paced restaurant management experience is highly valued for its focus on speed, presentation, and service standards. Communication Skills: Demonstrated ability to lead high-level coordination between departments (Nursing, Administration, Facilities) and serve as a professional representative to veterans and their families. Candidates must possess sufficient proficiency in the English Language to perform the essential functions of the position. Essential Duties & Responsibilities Quality Control & Veteran Experience (Product Ownership) The "Final Check": Own the end product. Implement rigorous quality control checks for taste, temperature, and presentation. No tray or plate reaches a veteran without meeting the "5-star" visual and culinary standard. Veteran-Facing Leadership: Regularly enter the dining areas during service to solicit feedback from veterans. Own the "Point-of-Service" experience, ensuring hospitality is as important as nutrition. Therapeutic Excellence: Ensure texture-modified diets (IDDSI) and therapeutic restrictions are executed with the same culinary care as regular meals. Cafeteria & Dining Environment Ownership Ambience & Amenities: Take full ownership of the cafeteria and dining room environments. Ensure these spaces are inviting, well-organized, and stocked with appropriate amenities. White-Glove Cleanliness: Oversee the cleaning schedules for not just the kitchen, but all veteran-facing dining areas. Ensure floors, tables, and service stations are pristine at all times. Strategic Communication & Coordination Departmental Face: Serve as the primary liaison between Dietary and the rest of the facility (Nursing, Logistics, and Administration). Team Coordination: Lead daily/weekly "huddles" to ensure nursing staff and dietary aides are perfectly aligned at mealtimes, resident changes, and special events. Problem Resolution: Act as the first point of contact for staff or family concerns regarding dietary services, resolving issues with a hospitality-first mindset. Survey Readiness & Regulatory Mastery Regulatory Lead: Maintain 100% compliance with OSDH, CMS, and USDVA standards. Lead the department to successful "deficiency-free" results in yearly surveys. Safety Oversight: Monitor all sanitation logs, equipment maintenance, and food safety protocols (HACCP) daily. The "14-Hour Rule": Strictly manage meal timing so no more than 14 hours pass between the evening meal and breakfast. Operational Leadership Staff Development: Train staff in both technical culinary skills and restaurant-style service techniques. Inventory & Budget: Manage procurement of high-quality ingredients while adhering to budgetary constraints; ensure strict FIFO (First-In, First-Out) rotation. Performs other related duties as assigned consistent with the responsibilities of the position and agency operations. Selection Process: "The Kitchen Audition" Stage 1: Initial interview regarding management philosophy, communication style, and regulatory expertise. Stage 2 (The Demonstration): Candidates will be invited to a paid on-site audition. You will be expected to demonstrate culinary proficiency (knife skills/flavor profiling), direct a team during a live meal service, and perform a quality-control walkthrough of the dining facility. #J-18808-Ljbffr