Culinary Manager - Vincentian Marian Manor (Greentree)

Vincentian Collaborative System Pittsburgh, PA Based on Experience

Summary:  The Culinary Manager is responsible for planning, organizing, directing and controlling the activities of the Culinary Department and staff engaged in providing nutritional care and education to the residents, their families and employees.

It is the duty of all employees to promote and support a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.


Essential Duties And Responsibilities:           

1.      Commits to the Vincentian Collaborative System (VCS) mission to nurture and sustain a ministry of compassionate care that preserves the human dignity of persons within a diverse and changing society.

2.      Upholds and promotes the VCS values of spirituality, compassion, quality, dignity, collaboration, advocacy, stewardship and innovation.

3.      Promotes and supports a resident centered care environment that ensures the treatment of all residents, family members, visitors, fellow employees and customers with kindness, respect, and dignity.

4.      Adheres to all facility and department work rules, policies and procedures.

5.      Develops and maintains well defined written dietary policies and procedures for all food service activities.  Reviews at least annually for revisions.

6.      Collaborates with Human Resources in areas including recruitment, orientation, training, staff development, performance evaluation, disciplinary action and policies and procedures.

7.      Develops and maintains written job descriptions and performance evaluations for each level of personnel in the culinary department.  Reviews at least annually for revisions.

8.      Interprets the department’s policies and procedures to employees, residents, families and government agencies when necessary.

9.      Reviews and updates facility diet manual according to latest scientific findings and best practices guidelines.

10.  Completes necessary forms, reports, evaluations and studies.

11.  Serves on, participates in and attends various committees/manager meetings of the facility as required.

12.  Provides written and/or oral reports of the department programs and activities as required or as may be directed by each committee/meeting.

13.  Evaluates and implements recommendations from committees/meetings as they pertain to dietary services.

14.  Develops and implements a preventive maintenance program.

15.  Forecasts the needs of the culinary department.

16.  Plans and prepares the dietary budget for food, equipment, supplies, labor.  Submits for review, recommendations and approval.

17.  Maintain current written records of department expenditures and assure that adequate financial records and cost reports are submitted timely.

18.  Is accountable for staying within the monthly culinary budget and spend-down.

19.  Ensures that therapeutic spreadsheets are available and therapeutic diets are prepared and served according to diet order.

20.  Plans substitution and alternative cycle menus based on resident preferences and seasonal availability of foods.

21.  Meets with vendors and attends food distributor food shows to evaluate new food products, equipment, disposables, etc.

22.  Incorporates new ideas, recipes and foods into menus on a regular basis to ensure variety.

23.  Responds to Resident Council concerns regarding food programs.

24.  Determines staffing requirements and assigns a sufficient number of staff for each shift.

25.  Establishes standardized methods in which dietary tasks will be performed.

26.  Delegates administrative authority, responsibility and accountability to department supervisors as deemed necessary to perform their assigned duties.

27.  Assists culinary managers at other campuses and provide support when needed.

28.  Makes daily rounds to ensure that department supervisors are performing required duties.

29.  Demonstrates a working knowledge of food service sanitation.  Directs employees in the proper methods of handling food items.

30.  Has knowledge of and performs expected role in Fire and Disaster plans.

31.  Follows infection control practices and procedures for safety of residents, self and co-workers.

32.  Provides positive impression of Culinary Department to all other staff, residents and visitors at all times.

33.  Participates in interdisciplinary meetings and in-services as assigned.

34.  Collaborates with staff of the Culinary Department, educating and training, to be in compliance with Department of Health regulations.

35.  Senior culinary manager and supervisors will develop and conduct monthly and weekly audits of the main kitchen and country kitchens to be in compliance with Department of Health regulations.

36.  Works closely with the Executive Director of Dining Experience in all culinary programs, projects and events involving the North Campus and will provide support where needed.

37.  Performs all other duties assigned.


Knowledge, Skills, And Abilities:

1.      Mission – the individual is committed to the Mission and Values of the Vincentian System. (Mission)

2.      Delegation – the individual delegates work assignments, gives authority to work independently, sets expectations and monitors delegated activities. (Multiple Performance Factors)

3.      Leadership – the individual inspires and motivates others to perform at a high level, accepts feedback from others to enhance his/her own leadership skills. (Multiple Performance Factors)

4.      Management Skills – the individual includes staff in planning, decision-making, facilitating and process improvement; makes self-available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth. (Multiple Performance Factors)

5.      Judgment – the individual displays willingness to make decisions, exhibits sound and accurate judgment and makes decisions in a timely manner. (Multiple Performance Factors)

6.      Financial Management – the individual effectively manages finances for areas he/she oversees, as well as oversight of adherence to budgetary constraints. (Multiple Performance Factors)

7.      Analytical – the individual is able to prioritize work through analysis and understanding of diverse information. (Judgment)

8.      Technological Skills- the individual has proficiency in Microsoft Office, computer literacy, computer keyboarding skills and knowledge of basic office equipment. (Job Knowledge)

9.      Professional –the individual exhibits a professional manner, is dependable and relates well to others including management, colleagues, and individuals inside and outside the Company. (Professionalism)

10.  Confidentiality – the individual acts appropriately and responds effectively to all sensitive and confidential situations, inquiries or complaints. (Corporate Compliance/Confidentiality)

11.  Integrity – the individual possesses high ethical standards when dealing with others including management, colleagues, and individuals inside and outside the Company. (Work Ethic)

12.  Ethical – the individual complies with the Code of Ethical Conduct and the Corporate Compliance Plan and demonstrates this to others at all times. (Corporate Compliance/Confidentiality)

13.  Problem Solving – the individual identifies and resolves problems in a timely manner by gathering and analyzing information skillfully. (Problem Solving and Decision Making)

14.  Communication Skills – the individual writes and speaks clearly in completing assignments within the scope of their job responsibilities. (Communication)

15.  Interpersonal Skills - the individual is able to effectively work with others in a team-oriented environment and effectively interact with fellow employees in both favorable and unfavorable circumstances. (Interpersonal Skills)

16.  Planning/Organizing – the individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans. (Productivity/Efficiency)   

17.  Adaptability – the individual is easily adaptable in the work environment and is able to deal with change, delays or unexpected events. (Productivity/Efficiency)

18.  Compliance – the individual complies with federal, state and local laws and regulations to which the facilities are held responsible. (Corporate Compliance/Confidentiality)

19.  Quality Management – the individual looks for ways to improve and promote quality and demonstrates accuracy and thoroughness. (Quality)

20.  Safety and Security – the individual actively promotes and personally observes and complies with all safety and security procedures and uses equipment and materials properly. (Safety)


1.      High School graduate or equivalent required. Bachelor or Associate degree in nutrition/food service related field preferred.

2.      Experience as a culinary leader in a senior community, restaurant or resort with direct reports preferred.

3.      Previous institutional or health care dietary service management experience required.

4.      Registered Dietitian, DTR, or CDM certification through the Commission of Dietetic Registration required.

5.      Allegheny County Health Department certification preferred.

6.      Serv-Safe Manager Certificate preferred.


Work Environment: 

Employees of a long term care facility work in a resident care environment that operates 24 hours a day, 7 days a week, 365 days per year. Employees can be expected to be exposed to unpleasant odors and may encounter physically or verbally aggressive residents.

Working conditions include normal indoor temperatures.  There may also be times when employees perform duties outdoors.  Depending on the season, outdoor temperatures will vary.

Employees may come into contact with residents who have infectious diseases or to resident bodily fluids or blood.  In addition, employees may come into contact with hazardous materials and facility equipment.

Selected candidates will need to successfully complete pre-hire testing including, a drug test, physical exam, TB test and background check.

Vincentian is an Equal Opportunity Employer

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