Dietary Aide Supervisor - Presidential Oaks

Whitsons Culinary Group•Concord, NH

About The Position

The Dietary Aide Supervisor leads daily food-service and kitchen operations in a structured residential setting, supporting food preparation and meal service while maintaining quality, safety, and a welcoming dining experience. The role is primarily hands-on, with approximately 90% of the day spent working alongside the team. Duties include opening and closing the kitchen, managing supplies and waste, supporting food orders and government commodities, maintaining clean and compliant facilities, responding constructively to customer feedback, and contributing to seasonal menus, wellness promotions, and community initiatives. The position supervises, trains, and develops food-service staff; promotes a respectful and productive team culture; and oversees food production, merchandising, cost control, inventory, ordering, and compliance documentation. It communicates with managers, school staff, vendors, team members, clients, parents, and students, and may contribute to monthly client communications and regular team meetings. The role is full-time and non-exempt, with hours aligned to the school district’s food-service schedule. Extended hours, including evenings or weekends, may be required for special events or operational needs. Travel to multiple school locations and occasional out-of-district travel may be required.

Requirements

High school diploma or GED.
At least 5 years of experience in school nutrition programs.
At least 3 years of food-service experience.
School nutrition program experience and a culinary background.
Working knowledge of cooking procedures, recipe adherence, and recipe scaling, with a genuine passion for food.
ServSafe certification where required by the client, bid, state, or local jurisdiction.
Knowledge of applicable local health and food-safety ordinances.
Proficiency in Microsoft Office Suite; ability to communicate electronically and learn new programs quickly.
Ability to develop talent and manage multiple priorities.
Strong critical-thinking, verbal, written, electronic communication, time-management, and organizational skills.
Ability to drive a personal vehicle to other work sites as needed; a valid driver’s license and personal vehicle are required.
Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; reach with hands and arms; and lift or move up to 50 pounds, including while turning side to side.
Close vision and ability to adjust focus.

Nice To Haves

Additional education in food-service management, nutrition, or culinary arts.
Bilingual in Spanish.

Responsibilities

Help lead daily kitchen operations, including food preparation and meal service.
Open and close the kitchen, monitor supplies, and reduce waste.
Guide, supervise, train, and develop food-service staff, fostering a respectful and productive kitchen culture.
Work hands-on alongside the team during meal service.
Maintain cleanliness and uphold food-safety, sanitation, and regulatory requirements; prepare teams and facilities for inspections and audits.
Support consistent, nourishing meals and a positive dining experience.
Assist with food orders, government commodities, inventory, and day-to-day kitchen needs.
Manage food production, merchandising, cost control, operational deadlines, and compliance responsibilities.
Respond professionally and positively to customer complaints, feedback, and inquiries.
Contribute to seasonal menus, wellness promotions, and community initiatives.
Maintain accurate inventory records, compliance documentation, and ordering systems.
Communicate with managers, school staff, vendors, team members, clients, parents, and students; contribute to client communications and conduct regular team meetings.
Travel to multiple school locations as needed.