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Brazos Presbyterian Homes, Inc. Houston Full-Time
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Plan and price menu items, order supplies, and retain records and accounts. Supervise and participate in cooking, baking, and preparation of foods. Write weekly schedules according to business and projected goals for labor dollars or percentages. Use labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.

  1. Determine production schedules and staff requirements necessary to ensure timely delivery of services.

  2. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.

  3. Meet with sales representatives in order to negotiate prices and order supplies.

  4. Collaborate with other personnel to plan and develop menus, recipes and special events.

  5. Check the quality of raw and cooked food products to ensure standards are met. Check the quality and quantity of received products.

  6. Record production and operational data on specific forms.

  7. Estimate amounts and costs of required supplies, such as food and ingredients.

  8. Coordinate planning, budgeting, and purchasing for all the food operations within the facility.

  9. Maintains monthly Checkbook within budgetary guidelines.

  10. Visits residents and discusses menus and food preferences regularly.

  11. Inspects department regularly to ensure safe and sanitary conditions are maintained. Monitors condition of dishes and equipment and recommends repairs or replacements as needed. Inspects storage areas and food pantry for cleanliness and order.

  12. Tests food by smelling and tasting to determine if properly cooked and for palatability. Checks food temperatures to ensure foods are prepared and served at proper temperatures. Inspects plates to ensure foods are served in an attractive and appealing manner.

  13. Assists in maintaining an inventory of departmental supplies and equipment in quantity, quality, and variety needed in accordance with resident needs, facility budget, and standards.

  14. Creates and posts daily menus for dining room area and Health Care Center.

  15. Provides adequate guidance and supervision to food service employees and provides orientation, training, and in-service to ensure that employees are adequately trained to perform their duties. Assists in evaluation of food service personnel.

  16. Monitors sanitation practices to ensure that employees maintain standards and regulations.

  17. Provide instruction to cooks and food service team in preparation, cooking, garnishing, and presentation of food.

  18. Obtain and maintain material safety data sheets (MSDS) for hazardous chemicals used or stored in the dietary department as required.

  19. Makes environmental rounds of the kitchen, dining rooms, and nourishment rooms to ensure compliance with safety and sanitation regulations and standards.

  20. Make written and/or oral reports/recommendations concerning the operation of the Food Service Department. Implement recommendations to provide the highest quality service to residents.

  21. Timely and accurately complete and submit accident/incident reports in accordance with established guidelines and procedures.

  22. Participates in fire drills as required.

  23. Participate in facility surveys (inspections). Review and assist in developing a plan of correction for food service deficiencies noted during survey inspections.

  24. Schedule department work hours, assign duties and tasks to department staff, etc.; standardize methods in which food service tasks will be performed in assigned units. Make daily rounds to ensure that food service personnel are performing required duties and to ensure that appropriate procedures are being rendered to meet the needs of the facility.

  25. Assist in developing and managing budget effectively.  Manage program resources to ensure they are used efficiently and appropriately.   

  26. Source, hire, supervise, monitor, evaluate and provide direction to direct reports, as needed.  Provide professional growth and development; develop and communicate goals and objectives. Monitor and provide constructive feedback; conduct annual performance evaluation. 

  27. Ensure that all dietary aides meet or exceed standards of appearance and service; monitor sanitation, hygiene, and health standards to ensure compliance with established guidelines and requirements.   

  28. Ensure that all food service personnel follow all established safety policies and procedures; monitor staff to ensure they are following safety regulations in the use of equipment and supplies. Ensure the food service areas are maintained in a clean and sanitary manner, including food storage rooms, preparation areas, etc.

  29. Monitor proper receiving, dating and rotating of all purchases of food and non-food items. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc. are maintained at adequate, appropriate levels at all times.

  1. Requires in-depth understanding of a specialized field of knowledge normally associated with the attainment of a Bachelor’s or Master’s Degree plus related work experience. Bachelor’s Degree in a related field required plus comparable training and experience preferred. Minimum 5 years prior related experience in a supervisory capacity in a hospital, skilled nursing care facility or other related healthcare facility required as well as experience in a country club setting. 

  2. Must have culinary training. Culinary arts degree or certifications preferred. URL blocked - click to apply

  3. Prior related experience or training in cost control, food management and sanitation required. Requires proficient working knowledge of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in a long-term care facility.

  4. Requires proficient working knowledge of all phases of the operation of institutional food service including quantity food production, purchasing and quality food presentation and service.

  5. Requires proficient working knowledge of basic nutrition principles and therapeutic diets.

  6. Requires proficient ability to speak, read and write English professionally.

  7. Requires ability to work with frequent interruptions; ability to work under pressure and remain flexible as priorities change.

  8. Requires proficient ability to exhibit detail-oriented skills necessary to understand and manage a wide-range of information; ability to maintain a routine. Requires excellent organizational skills.

  9. Requires ability to establish and maintain effective professional working relationships with co-workers, employees, and outside representatives.

  10. Requires excellent interpersonal skills; excellent public professional presentation skills required.

  11. Requires ability to relate positively, influentially, and sensitively to a broad spectrum of persons in a variety of multi-tiered relationships and settings.

  12. Requires ability to provide strategic and logistical planning and facilitate meetings, conferences, workshops, and trainings as required.

  13. Requires ability to hear and receive verbal instructions, answer phones, communicate with people in situations with some background noise.

  14. Requires excellent communication and presentation skills. Requires ability to effectively interact with all levels of internal and external constituents.

  15. Requires ability to communicate effectively both orally and in writing and speak in front of groups.

  16. Requires ability to work under minimal supervision; ability to exercise independent professional judgment.

  17. Proficient working knowledge of budgetary management and development of policies and procedures required.

  18. Requires ability to maintain confidentiality.

  19. Requires proficient working knowledge and ability to accurately and timely operate and perform computer related tasks with specific equipment and software applications required, including Microsoft Word, and Excel.  Requires advanced skills in Excel and database applications for report generation.

  20. Requires ability to effectively manage personnel; requires administrative skills to include but not limited to staff selection, development, motivation, scheduling, and evaluation; ability to hold other accountable for work completed; provide training, development and feedback to staff.

  21. Requires ability to supervise dietary aides, food production and utility personnel in a healthcare environment while meeting or exceeding service standards.

  22. Requires job holder to work nights and weekends as needed.

  23. Work deals with areas such as preparing and reading data and figures, correspondence, emails, and visual inspection involving small details. Visual work is primarily close to the observer. Depth perception and field of vision (peripheral) are not as critical as the ability to distinguish small details and markings very near to the observer.

  24. Requires the ability to grasp, push, pull, carry and otherwise manipulate objects; ability to perform tasks requiring action of muscles or groups or muscles and foot and/or eye-hand coordination.

  25. Requires ability to use up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or 10 pounds continuously to move objects.

  26. Requires ability to walk, stand and sit, sometimes for prolonged periods of time.

  27. Requires sufficient good health to properly discharge duties. Employees shall not be permitted to work who have infectious disease or skin lesion for the duration of the communicability.


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