Kitchen Manager - FT

Job DetailsLevel: EntryJob Location: Kidron Bethel Village - North Newton, KS 67117Position Type: Full TimeEducation Level: Prefer High School grad or GEDSalary Range: $55,000.00 SalaryTravel Percentage: NoneJob Category: Restaurant - Food ServiceKidron Bethel Village is looking for a full-time Kitchen Manager to join our team!   Join our team and enjoy outstanding benefits! At Bluestem Communities, we value our full-time team members and offer a benefits package designed to support both your personal and professional well-being. As a full-time employee you can enjoy the following benefits: Health and insurance Health, dental and vision insurance Flexible Spending Accounts (medical & childcare available) AFLAC products Voluntary life insurance Financial wellness 401(k) plan with company match Gradifi student loan payment program Payactiv: Early access to earned wages Company-paid benefits Group term life and AD&D insurance Short-term disability insurance Employee Assistance Program (EAP) Time off and perks Paid Time Off (PTO) and six (6) paid holidays Bluestem Wellness Center membership Meal discounts at our dining locations Our benefits are designed to help you thrive both personally and professionally. Explore the full range of benefits and learn more about how Bluestem Communities can be the right fit for you—visit our Careers page today!   Position Overview The Kitchen Manager oversees all daily kitchen operations within a Continuing Care Retirement Community (CCRC) or similar healthcare environment. This role ensures meals are safely, efficiently, and consistently prepared according to approved menus, nutritional guidelines, therapeutic diets, and resident preferences. The Kitchen Manager provides strong leadership to kitchen staff, ensures regulatory compliance, maintains sanitation standards, and supports a professional, resident‑centered dining experience.   Essential Functions Oversite of Dining Services Staff Oversee and develop dining team members, including the completion of onboarding, annual competencies, and staff engagement and retention. Ensure that staff are adequately oriented and trained in culinary processes and procedures. Be part of the on-call rotation (The Cedars). Assist with scheduling dining team members to ensure adequate coverage at all times and approve timecards each pay period if requested (The Cedars / Kidron Bethel Village). Culinary Operations & Meal Production Oversee daily food preparation, cooking, plating, and service. Ensure meals follow approved menus, standardized recipes, portion controls, and dietary requirements. Monitor food quality, presentation, freshness, and temperature. Maintain clean, organized, and sanitary kitchen, storage, and prep areas. Ensure proper use and maintenance of kitchen equipment. Food Safety, Sanitation & Regulatory Compliance Enforce safe food handling, storage, labeling, and temperature control procedures. Ensure adherence to sanitation, hygiene, and infection‑prevention protocols. Maintain documentation including temperature logs and cleaning schedules. Ensure compliance with allergen‑awareness and cross‑contamination standards. Conduct regular inspections to maintain a hazard‑free environment. Dietary Accuracy & Resident Safety Ensure meals meet physician‑ordered diets, modifications, and restrictions. Verify accuracy of meal tickets and diet lists. Communicate diet changes with interdisciplinary teams. Support a dignified and safe dining environment. Staff Leadership & Professional Development Supervise, train, coach, and evaluate kitchen staff. Assign tasks and set expectations. Manage staff scheduling. Address performance concerns. Foster a positive, team‑oriented work culture. Inventory, Purchasing & Cost Management Oversee ordering, receiving, rotating, and proper storage of food and supplies. Monitor inventory and maintain accurate records. Control food and labor costs. Coordinate with vendors for cost‑effective purchasing. Communication & Operational Coordination Collaborate with dietitians, clinical teams, and leadership. Participate in care plan meetings. Maintain records including schedules and safety logs. Support continuous improvement initiatives. Qualifications & Experience Must be at least eighteen [18] years of age. Must be available to work weekends and some holidays. Must have an understanding of therapeutic diets and nutrition guidelines. Must have knowledge of HACCP principles and sanitation regulations. Must have strong leadership, communication, and organizational skills. Must have the ability to multitask and solve problems. Prefer 2 years of culinary, dietary, or hospitality training. Prefer 1 years of food‑service management experience including supervision of staff. Prefer experience in healthcare, senior living, or high‑volume food service. Prefer SERV Safe Manager certification or willingness to obtain it within 1 year of hire date. Prefer additional food safety credentials.   Physical Requirements: Medium Work – Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly.