DEPARTMENT OF VETERANS AFFAIRS
hospitality
CulinaryManager
Neural analysis suggests this role is
optimal for Mid candidates.
“Culinary Manager at DEPARTMENT OF VETERANS AFFAIRS. Skills: food service operations, quality control, veteran experience, regulatory compliance. Oversee all aspects of food service operations. Own the quality of every plate”
What You'll Achieve.
Dining experience that moves beyond "institutional feeding"; Ensure hospitality is as important as nutrition; Ensure spaces are inviting, well-organized, and stocked; Ensure floors, tables, and service stations are pristine; Ensure nursing staff and dietary aides are perfectly aligned; Resolving issues with a hospitality-first mindset; Achieve "deficiency-free" results in yearly surveys
Industry & Context.
Ability to stand/walk for extended periods (8+ hours), Ability to lift, push, and pull up to 50 lbs, Comfort working in varying temperatures
What They're Looking For.
Must Have
Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential, Qualified Dietary Manager" standards per OAC 310: 675-9-1, ServSafe® Food Protection Manager certification, Minimum of 3 years of management experience, Proficiency in the English Language
Nice to Have
Healthcare/LTC experience, High-volume, fast-paced restaurant management experience
What You'll Do.
Oversee all aspects of food service operations
Own the quality of every plate
Own the cleanliness of every dining space
veteran-centered operation
Implement rigorous quality control checks
Solicit feedback from veterans
Ensure texture-modified diets executed with culinary care
Take full ownership of cafeteria and dining room environments
Oversee cleaning schedules for dining areas
Serve as primary liaison between Dietary and facility
Lead daily/weekly "huddles"
Act as first point of contact for concerns
Maintain 100% compliance with standards
Lead department to successful survey results
Monitor sanitation logs and food safety protocols
Strictly manage meal timing
Train staff in culinary skills
Train staff in service techniques
Manage procurement of ingredients
Ensure strict FIFO rotation
How You'll Work.
Team & Collaboration
Coordination with facility staff; Coordination between departments (Nursing, Administration, Facilities); Coordination with nursing staff and dietary aides
Communication Scope
Demonstrated ability to lead high-level coordination; Serve as a professional representative; Sufficient proficiency in the English Language
Full Job Description
**Job Posting Title** Culinary Manager **Agency** 650 DEPARTMENT OF VETERANS AFFAIRS **Supervisory Organization** Lawton/Ft. Sill 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** # Culinary Manager **** This position is for a Culinary Manager for the Lawton Veterans Home. Lawton Veterans Home 501 SE Flower Mound Road Lawton, OK 73501 Annual Salary: $60,000.00 ## **Position Summary** The Culinary Manager oversees all aspects of food service operations within the veteran nursing home. This role is the "Executive Chef" and "Director of Hospitality" combined, providing our veterans with a dining experience that moves beyond "institutional feeding." The Culinary Manager is the face of the culinary department, owning the quality of every plate, the cleanliness of every dining space, and the professional coordination with facility staff to ensure a seamless, veteran-centered operation. ## **Required Qualifications & Certifications** * Professional Credentialing: Must hold a current Certified Dietary Manager (CDM®) or Certified Food Protection Professional (CFPP®) credential. * State of Oklahoma Requirements: Must meet "Qualified Dietary Manager" standards per OAC 310:675-9-1. * Food Safety: Current ServSafe® Food Protection Manager certification. * Experience: Minimum of 3 years of management experience. Healthcare/LTC experience is preferred, but high-volume, fast-paced restaurant management experience is highly valued for its focus on speed, presentation, and service standards. * Communication Skills: Demonstrated ability to lead high-level coordination between departments (Nursing, Administration, Facilities) and serve as a professional representa
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