Assistant Culinary Manager

Job Posting Title

Assistant Culinary Manager

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Norman Veterans Home

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

19.68

Job Description

Job Details

• Full-time
• $40,934.40 a year

Qualifications

• Kitchen health and safety standards
• Staff supervision
• Team supervision
• ServSafe
• Food Safety Manager Certification
• Safety regulations
• Managing kitchen staff
• ServSafe Food Manager Certification

Full Job Description

Job Posting Title

Assistant Culinary Manager

Agency

650 DEPARTMENT OF VETERANS AFFAIRS

Supervisory Organization

Norman Veterans Home

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

Assistant Culinary Manager

This position is for an Assistant Culinary Manager for the Norman Veterans Home.

Norman Veterans Home

1776 E. Robinson St.

Norman, OK 73071

Annual Salary: $40.934.40

Position Summary

The Assistant Culinary Manager provides hands-on, shift-level leadership within the dietary department. Functioning as the "Sous Chef" and shift supervisor, this role ensures the kitchen team successfully executes the Culinary Manager's vision for a "5-star" veteran dining experience. You will oversee daily kitchen operations, team accountability, food safety, and dining room presentation for our 5:00 AM - 6:00 PM operation.

Required Qualifications & Certifications

• Credentialing: Active Certified Dietary Manager (CDM) or Certified Food Protection Professional (CFPP) credential (or active enrollment in an ANFP-approved program).
• Food Safety: Current ServSafe Food Protection Manager certification.
• Experience: Minimum 2 years of commercial kitchen supervisory experience. High-volume restaurant shift management or healthcare/LTC experience is highly valued.
• Skills: Strong communication skills to direct a diverse kitchen crew and interact professionally with nursing staff, veterans, and families.

Essential Duties & Responsibilities

1. Shift Leadership & Quality Control

• Shift Command: Direct cooks, prep staff, and dietary aides during the daily 5:00 AM - 6:00 PM window to ensure on-time meal service.
• Line Checks: Actively taste and check plates for presentation, recipe adherence, and holding temperatures before service.
• Dietary Accuracy: Directly supervise the preparation of texture-modified diets (IDDSI) and therapeutic restrictions.

2. Environment & Staff Accountability

• Cleanliness: Enforce master cleaning schedules across the kitchen, dish room, and dining areas to ensure pristine presentation.
• Training: Provide hands-on training to staff regarding culinary skills, portion control, and hospitality standards.

3. Coordination & Problem Solving

• Floor Liaison: Coordinate directly with nursing staff during meals to manage resident dietary changes and tray delivery.
• Service Recovery: Act as the first point of contact on the floor to resolve staff or resident dietary concerns quickly.

4. Regulations & Inventory

• Compliance: Enforce OSDH, CMS, and USDVA standards daily. Maintain accurate HACCP, cooling, and sanitation logs.
• 14-Hour Rule: Manage shift timing so no more than 14 hours pass between dinner and breakfast.
• Inventory: Supervise product receiving, minimize food waste, and enforce strict FIFO rotation.

Selection Process: "The Kitchen Audition"

• Stage 1: Interview covering leadership style, conflict resolution, and regulatory knowledge.
• Stage 2 (On-Site Audition): A paid shift where you will demonstrate technical culinary skills, direct a team through a live meal service, and complete a facility compliance walkthrough.

Required Standards Summary

Education: ANFP-approved Dietary Manager course - CMS §483.60

Certification: Active CDM, CFPP credential (or active enrollment) - OAC 310:675

Safety: Current ServSafe Food Protection Manager- Oklahoma Health Code

Experience: Shift Supervision & Culinary Team Leadership- Facility Standard

Surveys: Constant Readiness for USDVA / OSDH Surveys- 38 CFR Part 51

Physical Requirements

• Endurance & Agility: Stand/walk for 8+ hours in varying temperatures (freezers to hot lines).
• Strength: Ability to lift, push, and pull up to 50 lbs.

Equal Opportunity Employment

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 .

Equal Opportunity Employment

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.

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