Chef/Supervisor

EveryAge•Thomasville, NC

About The Position

Piedmont Crossing, a continuing care retirement community, is seeking a Chef Supervisor for its Food & Nutrition Services team. Under the direction of the Executive Chef, this role oversees daily food production and helps ensure residents receive nutritious, appealing meals that meet physician-ordered dietary requirements and individual preferences. The Chef Supervisor leads culinary staff, maintains regulatory compliance and food safety standards, and supports dining services for residents, patients, team members, and guests. The position combines kitchen operations leadership with staff development, meal quality oversight, sanitation and safety compliance, and coordination with other departments. The Chef Supervisor also collaborates on menus, special events, catering, budgeting, and equipment needs, and assumes Executive Chef responsibilities during assigned absences. Piedmont Crossing describes its workplace as a mission-driven community offering a collaborative team environment, professional growth opportunities, competitive compensation, and the opportunity to contribute to residents’ quality of life. The organization is an Equal Opportunity Employer that values diversity, inclusion, and respect.

Requirements

High school diploma or GED.
At least two years of professional cooking experience using standardized recipes.
ServSafe Food Protection Manager Certification, or ability to obtain it within an established timeframe.
Strong knowledge of culinary techniques, food production, and nutrition principles.
Understanding of dietary restrictions and therapeutic diets common in senior living and healthcare settings.
Ability to lead, motivate, and develop team members.
Excellent organizational, communication, and customer service skills.
Ability to prioritize multiple responsibilities in a fast-paced environment.
Proficiency in food safety, sanitation, and regulatory compliance standards.

Nice To Haves

Culinary school training or degree.
Experience in senior living, healthcare, long-term care, hospitality, or institutional food service.
Prior supervisory or leadership experience.
Certified Chef designation from the ACF or an equivalent organization.

Responsibilities

Supervise and coordinate daily activities of culinary and food service staff to support efficient kitchen operations.
Provide leadership, coaching, training, and support to team members and foster a positive, professional work environment.
Assist with recruiting, interviewing, selecting, onboarding, and developing food service personnel in partnership with the Executive Chef and Director of Food Services.
Schedule, supervise, evaluate, and discipline staff when necessary in accordance with organizational policies and procedures.
Oversee food preparation to ensure meals follow standardized recipes, production schedules, quality standards, and dietary requirements.
Monitor serving lines to ensure food is properly prepared, portioned, garnished, and presented.
Maintain compliance with federal, state, local, and regulatory requirements, including long-term care and healthcare food service standards.
Ensure compliance with food safety, sanitation, infection control, workplace safety, and fire safety regulations.
Direct and monitor cleaning and sanitation procedures in food preparation and service areas.
Maintain and update standardized recipe files and ensure culinary staff use them consistently.
Collaborate with the Executive Chef on menu planning, special events, holiday meals, catering functions, and resident dining initiatives.
Assist in monitoring food, labor, and supply costs and provide input into departmental budgeting and operational planning.
Identify equipment needs, coordinate repair requests, and assist with equipment selection and replacement recommendations.
Collaborate with Nursing, Healthcare, and other departments to support resident-centered care and dining services.
Assume Executive Chef responsibilities during assigned periods of absence.