Position title
Dietary & Housekeeping Manager

The Mission of George Mark Children’s House is to provide an important addition to the continuum of care for children with life-limiting illnesses; enhancing the quality of life for the entire family by offering medical, emotional, spiritual, and respite support in a home-like setting that is full of life and activity regardless of ethnicity, gender identity, religion, sexual orientation, national origin, or socioeconomic status.


Reporting to the Chief executive Officer (CEO), and collaboration with the Compliance Officer (CO) this position plans and prepares meals in compliance with regulatory guidelines for the House and manages the Kitchen & Housekeeping Department.

This is a full-time, exempt, salaried position, including some weekend and evening hours.


1. Meal Planning and Preparation

  • Work with the RN Case Managers in obtaining dietary needs/preferences for patients and incorporate this information into meal planning and preparation. Use this information to complete the Dietary Form for every patient for every stay.
  • Meet with new patients and families during first admission (and repeat admissions as needed) to gain an awareness of patients’ dietary needs, restrictions, and preferences. Communicate this information to kitchen staff and Case Management. Incorporate information into meal planning.
  • Prepare nutritionally balanced meals for patients.
  • Prepare and present meals to fit a home-style/comfort food atmosphere with flexibility for special requests and needs.
  • Meet as needed with Nutritionist/Registered Dietician to review menus and resident needs.
  • Ensure menus are posted and logged in accordance with licensing requirements.
  • Awareness of upcoming patient allergies: notify all staff and remove all allergen containing products from the shelf. Post allergy precautions as appropriate while patient in House.

2. Kitchen Environment

  • Ensure compliance of kitchen hygienic standards policies and procedures and sanitary/safe food handling practices.
  • Coordinate and maintain thorough cleaning schedule of appliances, food preparation, and storage areas.
  • Clean and sanitize kitchen area throughout assigned shifts including, but not limited to, counters, café tables, refrigerator/freezers, and stove. The floor is vacuumed and mopped daily.
  • Dispose of trash and recycling after each shift.
  • Store and label all food appropriately according to state health and safety regulations.
  • Facilitate inspections, meet requirements, and maintain adequate records for licensing and certification.

3. Kitchen Operations

  • Evaluate kitchen maintenance and equipment function on a regular basis. Ensures that required temperature monitoring is recorded and that food is correctly stored and labeled. Oversees stocking and maintenance of kitchen refrigerators and freezers, walk-in refrigerator, and pantry.
  • Work with the building engineer on monthly, quarterly, and annual inspections for equipment maintenance.
  • Conduct monthly inventory of food and supply items. Schedule shopping and orders to maintain appropriate levels of supply, including the emergency food and water supply.
  • Establish maintain and oversees contracts with food vendors.
  • Support planning and implementation of any special events or activities that involve kitchen service.
  • Tally the number of staff, visitor, and volunteer meals and log data into the meal tracker for monthly billing. Tally and track the number of patient and family meals served for grant writing purposes, programs assessments, and other fundraising opportunities.

4. Housekeeping

  • Ensure all housekeeping staff complete the “Daily Cleaning Log” per protocol.
  • Maintain and order all cleaning and housekeeping supplies inventory.
  • Complete other special duties as assigned by the CEO.

5. Team Management & Compliance

  • Oversee, mentor, and train all housekeeping staff to follow all regulatory requirements for housekeeping practices.
  • Oversee, mentor, and train all dietary aides to follow all regulatory requirements and assist with meal preparation.
  • Within the dietary and housekeeping department, build a culture of communication, and partnership to foster teamwork and personal growth for the team.
  • Responsible for creating and maintaining all dietary and housekeeping staff schedules, PTO requests, and approval of timecards bi-weekly.
  • Responsible for completion of 90-day performance and annual reviews.
  • Review and update all dietary and housekeeping policies and procedures annually.
  • Work with the CO and building engineer to conduct House monthly house inspections.
  • Train with the CO to maintain proficiency in areas of compliance that affect dietary and housekeeping departments.
  • In collaboration with the CO, work on infection control protocols.
  • Maintain receipts and invoices to scan to finance folder and approve all invoices via platform.
  • Work with the Director of Finance and Operations annually on kitchen and housekeeping budgets.

Education and Experience

  • Minimum of CDM (Certified Dietary Manager), CFPP (Certified Food Protection Professional).
  • Valid California driver’s license with good driving record.
  • Experience and demonstrated ability to prepare nutritionally balanced meals for large groups of 25 - 50 people.
  • Responsible for practicing and maintaining all health and safety practices in the kitchen and housekeeping areas.
  • Knowledge of individual dietary needs of various cultures, age groups, and special needs pediatric population. At least one year’s experience in meal/menu planning.
  • Ability and interest in working with people of varied educational, ethnic, age, and socioeconomic backgrounds.
  • Ability to work in a setting that includes children who are seriously ill or dying.
  • Excellent interpersonal & communication skills & etiquette.
  • Excellent organization skills, time management skills, and attention to detail.
  • Experience & ability to effectively comprehend and interpret/explain documents such as organizational memos & announcements, personnel policies & procedures, etc.
  • Thorough command and knowledge of MS Office (Word, Excel, & Outlook) required.
  • Ability to maintain professionalism & composure in challenging personnel situations.
  • Utilize sound judgment in handling priorities and confidential matters.
  • Perform other related tasks and responsibilities as required.
  • Experience managing, supporting and developing a team.
Job Benefits
  • Employees regularly working a minimum of 24 hours per week are eligible to participate in the benefits program.
    • The cost for the employee's health, dental and vision are paid in full by GMCH.
    • Accrual of 8.62 Paid Time Off hours per pay period.
    • A wellness culture with team-building activities and special events like Wellness Wednesday, Family Picnic, and Remembrance Day in a unique, home-like setting located on five beautiful acres.
Job Location
2121 George Mark Lane, CA, 94578, United States
Working Hours
24-32 hours/week
$74,160-$79,602 Per year
Date posted
March 15, 2024
PDF Export
Close modal window

Position: Dietary & Housekeeping Manager

Thank you for submitting your application. We will contact you shortly!