Culinary Manager

Culinary Manager Agency 650 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. Estimated Appointment End Date: (Continuous if Blank) Full/Part-Time: Full time Job Type: Regular Compensation Job Description: Culinary Manager. This position is for a Culinary Manager for the Norman Veterans Home. Norman Veterans Home 1776 E. Robinson Street Norman, OK 73071. Annual Salary: $65,000.00 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. 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. Required Standards Summary Education: ANFP-approved Dietary Manager course-CMS §483.60 Certification: Active CDM, CFPP credential -OAC 310:675 Safety: Current ServSafe Food Protection Manager-Oklahoma Health Code Experience: Quality Control & Facility Coordination-Facility Standard Surveys: Pass Yearly USDVA / OSDH Survey-38 CFR Part 51 Physical Requirements Endurance: Ability to stand/walk for extended periods (8+ hours) in a high-energy environment. Strength: Ability to lift, push, and pull up to 50 lbs. Agility: Comfort working in varying temperatures (walk-in freezers to hot kitchen lines). Special Requirements: Some agencies may have determined positions in this job family to be safety sensitive as defined by63 O.S. § 427.8. The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability. Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub. Industries: Government Administration Worker Size: 10,001+ Employees Headquarters: Oklahoma City, Oklahoma Utilizing the Office of Veterans Placement provides eligible veterans additional services and interview opportunities for State of Oklahoma employment. #J-18808-Ljbffr