Back of House Supervisor

Life Care Services•Fort Myers, FL

3d•Onsite

About The Position

Amavida is seeking a hospitality-focused Back of House Supervisor for its Culinary Services Department at a resort-style senior living community in Fort Myers, Florida. This hands-on role is responsible for production cooking and supervising back-of-house kitchen staff. The supervisor helps maintain food quality and presentation standards, prepares meals that meet nutritional and dietary criteria, and supports a welcoming, positive dining experience for residents. The role is full-time with open availability, including a combination of breakfast, lunch, dinner, weekends, and holidays. Starting pay is $23.00 per hour, based on experience. Applicants must submit a resume with work experience.

Requirements

High school diploma.
At least three years of restaurant, senior living, or equivalent cooking experience.
Food Safety Manager Certification.
Resume with work experience required to apply.
Open availability, including a combination of breakfast, lunch, dinner, weekends, and holidays.

Nice To Haves

Culinary degree preferred.

Responsibilities

Supervise back-of-house kitchen staff to ensure quality standards are met.
Assist the Executive Chef, Chef de Cuisine, and Sous Chef with product ordering and organizing orders.
Adhere to food quality, appearance, and presentation standards.
Produce and serve menu-cycle programs that comply with required nutritional and dietary criteria and local regulations; correctly prepare diets according to policy and procedure.
Meet cooking standards for speed, accuracy, and efficiency.
Fill staffing gaps as needed.
Demonstrate knowledge of cooking preparation and production.
Periodically visit residents to evaluate food service quality, quantity, temperature, and appearance, and conduct evaluations to recommend operational or procedural revisions that improve food service.
Represent the community in a warm and inviting manner to create a positive marketing environment.
Support a culture in which business decisions and employee engagement contribute to revenue and occupancy.