Cook/Dietary Supervisor

Brothers of Mercy Wellness Campus•Town of Clarence, NY

56d•$20 - $21•Onsite

About The Position

The Cook/Dietary Supervisor oversees the operations of the dietary department. This role ensures high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen environment. The supervisor manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing.

Requirements

Minimum of 1–2 years of supervisory experience in a kitchen, cafeteria, or restaurant environment.
Ability to manage a fast-paced environment.
Ability to balance administrative duties (answering phones, paperwork) with physical kitchen tasks.
Ability to meet strict 10-minute delivery deadlines.
Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical units.
Precision in checking ticket accuracy, logging temperatures, and auditing food expiration dates.
Trustworthiness and basic math skills for handling cash drops and filling out financial paperwork.
Ability to stand and walk for prolonged periods (up to 8 hours).
Ability to lift, push, and pull food carts and stock items.

Nice To Haves

Healthcare, hospital, or long-term care experience is highly preferred.
Experience with therapeutic diets or working closely with dietary clerks/dietitians is a plus.

Responsibilities

Oversee operations of the dietary department.
Ensure high-quality meal production.
Ensure accurate patient tray assembly.
Ensure regulatory compliance.
Maintain a clean, safe kitchen environment.
Manage kitchen staff.
Coordinate with nursing units.
Handle cash reconciliation.
Secure the facility at closing.
Verify attendance and adjust staff placement based on needs.
Handle emergency call-ins or shift coverage.
Conduct regular floor rounds to supervise employees.
Delegate daily and deep-cleaning lists to the night crew.
Ensure staff set up the kitchen for the following day's morning shift.
Conduct brief shift meetings (in-services) focusing on safety, ticket reading accuracy, and operational protocols.
Communicate with nursing units to collect diet changes, update lunch/dinner tickets, and coordinate guest trays.
Take and record food temperatures on the tray line.
Monitor ticket-reading accuracy and ensure proper beverage placement.
Supervise the dinner tray line.
Coordinate immediate "call-down" requests from nursing units.
Ensure late trays are delivered within 10 minutes.
Audit cooks’, bakers’, and nourishment coolers daily for organization, cleanliness, and proper food dating.
Audit floor nourishment rooms, document inventory counts, and coordinate restocking.
Monitor kitchen equipment throughout the shift.
Ensure exhaust fans and heavy cooking equipment are turned off at closing.
Secure afternoon cafeteria cash drops in the safe prior to shift changes.
Process evening cash receipts.
Complete standard financial paperwork for accounting.
Double-lock the safe at closing.
Lock all walk-in refrigerators and freezers while conducting final temperature logs.
Close and secure the cafeteria.
Lock all kitchen perimeter doors.
File completed in-service paperwork.
Turn off facility lighting.
Review final kitchen cleanliness and preparation levels before approving staff departure.