TruHealing Hagerstown
Job Summary
The Kitchen Manager is responsible for overseeing all food service operations, ensuring nutritious, safe, and timely meals for clients. This role requires strong leadership, strict adherence to food safety standards, and sensitivity to the dietary and health-related needs common in a detox and recovery environment.
Compensation
Starting pay: $20.00 per hour , with higher rates available based on experience and qualifications
Key Responsibilities
Plan, prepare, and oversee daily meal service in accordance with facility schedules and nutritional guidelines
Manage kitchen staff, including hiring, training, scheduling, and performance oversight
Ensure compliance with all local, state, and federal food safety and sanitation regulations
Maintain a clean, organized, and safe kitchen environment at all times
Develop and manage menus that accommodate dietary restrictions, allergies, and special nutrition needs
Order food, supplies, and equipment; manage inventory and control costs
Monitor food quality, portion control, and presentation
Coordinate with clinical and administrative staff regarding client dietary needs
Ensure proper food storage, labeling, and temperature controls
Maintain required documentation, logs, and inspection readiness
Required Qualifications & Experience
Minimum of
1 year of experience
in food service management, preferably in healthcare, residential treatment, or institutional settings
Proven experience supervising kitchen staff and managing daily operations
Strong knowledge of food safety, sanitation, and kitchen best practices
Ability to work in a structured, regulated environment
Excellent organizational, leadership, and communication skills
Certifications & Requirements
Current ServSafe Certification (required)
Ability to pass background checks and any facility-required screenings
Physical ability to stand for extended periods and lift kitchen supplies as needed
Preferred Qualifications
Experience working in detox, rehabilitation, healthcare, or similar residential facilities
Knowledge of nutrition related to recovery, wellness, or special diets
Culinary training or degree in food service management or a related field
Work Environment
Emphasis on safety, cleanliness, and compassion
Flexible schedule, may include weekends, holidays, or early mornings
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Compensation
Starting pay: $20.00 per hour , with higher rates available based on experience and qualifications
Key Responsibilities
Plan, prepare, and oversee daily meal service in accordance with facility schedules and nutritional guidelines
Manage kitchen staff, including hiring, training, scheduling, and performance oversight
Ensure compliance with all local, state, and federal food safety and sanitation regulations
Maintain a clean, organized, and safe kitchen environment at all times
Develop and manage menus that accommodate dietary restrictions, allergies, and special nutrition needs
Order food, supplies, and equipment; manage inventory and control costs
Monitor food quality, portion control, and presentation
Coordinate with clinical and administrative staff regarding client dietary needs
Ensure proper food storage, labeling, and temperature controls
Maintain required documentation, logs, and inspection readiness
Required Qualifications & Experience
Minimum of
1 year of experience
in food service management, preferably in healthcare, residential treatment, or institutional settings
Proven experience supervising kitchen staff and managing daily operations
Strong knowledge of food safety, sanitation, and kitchen best practices
Ability to work in a structured, regulated environment
Excellent organizational, leadership, and communication skills
Certifications & Requirements
Current ServSafe Certification (required)
Ability to pass background checks and any facility-required screenings
Physical ability to stand for extended periods and lift kitchen supplies as needed
Preferred Qualifications
Experience working in detox, rehabilitation, healthcare, or similar residential facilities
Knowledge of nutrition related to recovery, wellness, or special diets
Culinary training or degree in food service management or a related field
Work Environment
Emphasis on safety, cleanliness, and compassion
Flexible schedule, may include weekends, holidays, or early mornings
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