Kitchen Manager - Ron Barnes presso Southeastern Integrated Care

Summary:  

The Kitchen Manager oversees kitchen operations, manages staff, ensures food quality and safety in compliance with North Carolina Division of Health Service Regulation (DHSR) requirements for residential facilities under 10A NCAC 27G .5600A (Supervised Living for Adults with Developmental Disabilities) and .5600E (Supervised Living for Minors with Mental Illnesses), as well as Robeson County Department of Health (DOH) enforcement of state institutional kitchen standards per 15A NCAC 18A .1300, .1600, and the North Carolina Food Code. This role maintains inventory and plays a crucial role in the success of Southeastern Integrated Care’s (SEIC) nutrition services at the Ron Barnes Center for Rehabilitation, emphasizing sustainable and equitable food practices.

Essential Duties and Responsibilities: 

• Hire, train, and discipline employees; assign duties; and schedule staff hours to ensure adequate coverage in a 24-hour supervised living environment, aligning with staffing ratios and supervision requirements under 10A NCAC 27G .5600.
• Perform and oversee food preparation, kitchen operations, food presentation, and packing of meals for deliveries throughout the system in collaboration with Nutrition Services, ensuring all activities comply with food safety temperatures (e.g., potentially hazardous foods at 45°F or below for cold holding and 140°F or above for hot holding), proper thawing methods, and minimum cooking temperatures (e.g., ground beef at 155°F) as required by the North Carolina Food Code.
• Assist the Nutrition Director in ordering food, beverages, equipment, and supplies; inspect deliveries for quality, wholesomeness, and compliance with approved sources, free from spoilage or adulteration.
• Ensure compliance with facility standards, health, and food safety regulations, including DHSR requirements under 10A NCAC 27G .5600A and .5600E for supervised living facilities, Robeson County DOH institutional kitchen standards, 15A NCAC 18A .1300 and .1600 for sanitation of institutions and residential care facilities, and the North Carolina Food Code; maintain proper sanitation in collaboration with the Facilities Maintenance Director, including routine cleaning of equipment, utensils, and surfaces, pest control measures, and protection of food from contamination.
• Collaborate with local food providers and farms to support the Southeastern Integrated Care's commitment to sustainable, community-based food security, ensuring sourced ingredients meet food safety standards and are stored properly (e.g., at least 6 inches above the floor, in clean, dry locations).
• Address complaints, provide excellent customer service, and review client feedback to improve nutrition services.
• Assist the Nutrition Director in managing budgets, including monitoring food costs and ensuring efficient use of resources.
• Ensure compliance with facility standards and safety and security rules in collaboration with the Facility Administrator and Facility Maintenance Director, including proper handling of toxic materials, pesticides, and waste to prevent health hazards.
• Maintain accurate inventory records, rotate stock correctly using first-in, first-out methods, and ensure proper labeling and date-marking of time/temperature control for safety (TCS) foods.
• Support the Nutrition Director and staff in developing and maintaining delivery schedules, balancing resource availability and community needs while protecting food during transportation.
• Develop and promote farm-to-table and local sourcing initiatives to enhance sustainability, incorporating thorough washing of raw fruits and vegetables and minimal manual contact during preparation.
• Advocate for food equity by ensuring culturally appropriate and nutritionally balanced meals that align with the center’s goals, including diabetic-friendly options and adherence to dietary restrictions.
• Oversee staff hygiene practices, including handwashing protocols (e.g., 20 seconds with soap before work and after handling raw foods or using the restroom), use of clean outer garments, and restrictions on employees with communicable diseases or symptoms (e.g., vomiting, diarrhea, jaundice) from working in food service areas.
• Ensure all food service areas, including kitchens and dining spaces, are equipped with required facilities such as handwashing sinks with hot and cold water, soap, and disposable towels; refrigeration units with accurate thermometers; and measures to exclude live animals and vermin.
• Coordinate with other agencies for service provision, ensuring clients participate in normal life activities, including meal-related habilitation or rehabilitation as appropriate under supervised living rules.
• Other duties as assigned.

Supervisory Responsibilities:

This position oversees food services staff, ensuring they meet training requirements for food safety, client rights, and supervised living standards under 10A NCAC 27G .5600.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

• High school diploma, GED, or equivalent required.
• Requires at least 1 year of experience in a management position in food services.
• Previous experience as a cook in a similar setting, preferably in a residential facility or healthcare environment licensed under DHSR regulations such as 10A NCAC 27G .5600A or .5600E.
• Knowledge of sustainable food practices, community meal planning, food delivery to multiple locations, food costs, budgeting, and institutional sanitation standards per 15A NCAC 18A .1300, .1600, and the North Carolina Food Code is essential.
• Clear Healthcare Registry report.

Preferred:

• A culinary degree or relevant certification is preferred, demonstrating a strong foundation in cooking techniques and nutrition.
• Experience in cooking diabetic-friendly and nutritionally balanced meals is highly desirable.
• Two years of food service cooking experience, with preference for institutional food service in regulated residential facilities.

Required Skills/Abilities:

• Must be reliable and extremely trustworthy.
• In-depth knowledge of nutrition principles and dietary restrictions, particularly related to diabetic-friendly and balanced meals; familiarity with farm-to-table concepts, sourcing local ingredients, and compliance with North Carolina Food Code requirements for food safety, including temperature controls, cross-contamination prevention, and hygienic practices.
• Strong leadership and management skills to effectively oversee kitchen operations and lead a team of kitchen staff; ability to train, motivate, and supervise employees in accordance with supervised living staffing requirements.
• Excellent organizational and time management skills to plan menus, manage inventory, ensure timely meal preparation and delivery, and maintain records for inspections by DHSR and Robeson County DOH.
• Effective communication skills to interact with residents, staff, and suppliers; ability to listen to dietary needs and preferences and effectively communicate and implement appropriate meal options.
• Must be a positive team player and have the ability to work harmoniously and effectively with staff, customers, contractors, suppliers/vendors, colleagues, and management.
• Must have the ability to set and manage changing priorities and exhibit suitable time management and multi-tasking skills.
• Thorough understanding of food safety regulations and practices, including proper food handling, storage, sanitation procedures, pest control, and response to contamination events as per the North Carolina Food Code and institutional sanitation rules.
• Experience with computers and Microsoft Office, including the ability to learn, comprehend, and utilize new computer programs.

Certificates, Licenses, Registrations:

• Requires a valid SERV Safe Food Handler Certification or equivalent demonstrating knowledge of foodborne illness prevention and HACCP principles.
• Food Protection Manager Certification preferred for oversight of institutional food service.

Work Environment:

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The work is typically performed in a kitchen and food service environment within a residential care facility, with moderate to high noise levels, exposure to heat, cold, and potential hazards such as sharp tools and hot surfaces. Compliance with sanitation standards requires maintaining clean, well-ventilated spaces free from pests and contamination.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee is regularly required to stand, walk; use hands to finger, handle, or feel objects, tools, or controls; talk and hear; and taste and smell.
• The employee frequently is required to reach with hands and arms and stoop, kneel, crouch, or crawl.
• The employee must be able to lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to drive and operate a personal vehicle safely and adhere to all applicable state and traffic laws.