Kitchen Supervisor

The Kitchen Supervisor is a working shift lead responsible for overseeing assigned kitchen shifts and for the preparation of a wide variety of menu items following established recipes and procedures to ensure that all food products meet departmental standards and resident expectations.

Supervises and oversees assigned kitchen shifts, directing cooks and utility staff to ensure smooth, on-time production and service for restaurants, buffets, care areas, and banquets.

Authorized to open and close the kitchen; completes all opening and closing checklists and checks out cooks at the end of shift.

Ensures compliance with all labeling and dating requirements; verifies that all food products are properly wrapped, labeled, dated, stored, and rotated (FIFO).

Ensures all temperature logs, sanitation logs, and related documentation are completed accurately and kept up to date for all assigned areas.

Maintains overall cleanliness and organization of the kitchen, including workstations, walk-ins, freezers, and dry storage.

Prepares and directs preparation of regular and special diet foods according to prescribed menus and recipes.

Assists with physical inventories and ordering as needed, including entering counts and maintaining accurate records.

Assists with job training for new associates and coaches cooks on safety, sanitary, and food preparation requirements.

HS Diploma or equivalent education required; Associate’s degree in culinary arts or a related field preferred.

Minimum of three years of experience in commercial, institutional, or related volume food preparation.

Minimum of one year of lead or supervisory experience in a culinary environment preferred.

ServSafe certified (food handlers or managers course), or ability to complete certification upon hire.