Chef Supervisor

ST BARNABAS HEALTH SYSTEM•Gibsonia, PA

4d•$55,000 - $0•Onsite

About The Position

We are seeking an experienced and dependable Chef Supervisor to lead the kitchen team and support smooth, efficient, high-quality kitchen operations. The Chef Supervisor oversees daily kitchen staff, food preparation, food safety, sanitation, inventory, training, and closing procedures. The position is based at SBNH Richland Twp in Gibsonia, Pennsylvania, and is full-time, with a salary of $55,000 per year. The scheduled shift is 11:00 AM–7:30 PM, including every third weekend when staffing permits. The employee must consistently be available for the scheduled shift, with additional flexibility potentially required based on business needs.

Requirements

ServSafe certification is required.
Strong knowledge of food preparation, cooking techniques, food safety, and sanitation standards.
Ability to work in all kitchen positions and step in wherever needed.
Strong communication, organization, and problem-solving skills.
Ability to work in a fast-paced kitchen environment.
Dependability, punctuality, and ability to lead by example.
Availability to consistently work the scheduled shift; additional flexibility may be required based on business needs.

Nice To Haves

Minimum 5 years of professional cooking or kitchen experience preferred.
Culinary degree or college education in Culinary Arts preferred.
Previous supervisory or leadership experience preferred.

Responsibilities

Supervise and support kitchen staff during daily operations.
Ensure food is prepared consistently according to recipes, quality standards, and presentation guidelines.
Work in and provide coverage for all kitchen positions as needed.
Assign tasks and coordinate kitchen staff throughout the shift.
Monitor food quality, portion control, temperatures, and proper food handling.
Maintain a clean, organized, and sanitary kitchen.
Ensure ServSafe and health department food-safety procedures are followed.
Monitor food inventory and communicate shortages or ordering needs to management.
Help reduce food waste and maintain proper food storage and labeling.
Train and coach kitchen employees on recipes, procedures, sanitation, and proper kitchen practices.
Address kitchen issues and communicate concerns to management.
Ensure equipment is properly cleaned and maintained.
Close the kitchen nightly, including cleaning and sanitation, food storage, temperature checks, securing equipment, and preparing the kitchen for the next day.
Complete closing duties and ensure kitchen staff responsibilities are completed before leaving.
Maintain a professional and positive working environment.
Follow company policies and procedures.