• Kitchen Manager

    PruittHealth (Atlanta, GA)


    Position Summary

    As Kitchen Manager, you will lead the dining experience for our assisted living community, ensuring every meal supports resident health, nutrition, preference, and comfort. You will oversee the full scope of kitchen operations — from team leadership and scheduling to ordering, inventory, cost control, sanitation, and regulatory compliance. Your work will help maintain a vibrant, resident-focused dining program that aligns with PruittHealth’s standards of excellence.

    Key Responsibilities

    Lead and mentor dietary/kitchen staff: hiring, training, scheduling, supervising, and performance management.

     

    Plan, coordinate, and execute meal service that meets residents’ nutritional, cultural, and preference needs, while maintaining appetizing presentation and timely delivery.

     

    Manage food, supply, and equipment ordering, receiving, storage, and inventory control to minimize waste and maintain appropriate stock levels.

     

    Oversee the departmental budget: monitor food and labor costs, analyze trends, implement cost-control strategies, and partner with leadership to meet financial goals.

     

    Ensure the kitchen and dining areas comply with all federal, state, and local regulations, as well as internal PruittHealth quality and safety standards.

     

    Collaborate with the dietary services director, clinical teams, and registered dietitians to implement therapeutic diets, special requests, and resident accommodations.

     

    Maintain food-safety documentation, sanitation logs, temperature checks, equipment maintenance, and inspection readiness. Teal (https://www.tealhq.com/job/dietary-manager-salaried-hcc\_4824ce6f-d6e5-47cf-ab8a-3b3db5f69234?utm\_source=chatgpt.com)

     

    Foster an environment of teamwork, service excellence, and compassion—living out our “one family” culture in every resident interaction and team engagement.

    Qualifications

    High school diploma or equivalent required; culinary, hospitality, foodservice or dietetics degree preferred.

     

    Minimum of 2 years of supervisory experience in a foodservice/kitchen environment—ideally in healthcare, senior living, or institutional dining.

     

    Demonstrated experience with ordering, scheduling, budgeting, and inventory management in a kitchen context.

     

    Strong leadership, communication, and organizational skills—able to lead a team, schedule effectively, and foster a positive culture.

     

    Knowledge of food safety, sanitation standards, and regulatory compliance in a long-term care/assisted living environment.

     

    Certifications such as ServSafe, Dietary Manager Certification (CDM), or equivalent preferred.

     

    Ability to work in a busy environment, stand for extended periods, bend, reach, and lift up to 40 lbs.