Kitchen Supervisor
About The Position
The Kitchen Supervisor oversees the dietary department’s operations, ensuring high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean and safe kitchen. The role manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing. The supervisor verifies attendance and adjusts staff assignments, conducts floor rounds, delegates cleaning and setup tasks, and leads brief shift meetings on safety, ticket accuracy, and operating procedures. The position also coordinates diet changes and guest trays with nursing units, monitors tray-line accuracy and food temperatures, oversees dinner service, and ensures late trays are delivered within 10 minutes. Additional duties include auditing coolers and nourishment rooms for cleanliness, organization, inventory, and food dating; monitoring equipment and ensuring it is turned off at closing; securing cash and completing financial paperwork; and completing end-of-shift temperature logs, lockup, and final cleanliness and preparation checks.
Requirements
- Ability to manage a fast-paced environment and balance administrative duties with physical kitchen tasks while meeting strict 10-minute delivery deadlines.
- Strong verbal communication skills to direct staff and call out orders on the tray line, as well as professional phone etiquette for coordinating with medical units.
- Attention to detail when checking ticket accuracy, logging temperatures, and auditing food expiration dates.
- Trustworthiness and basic math skills for handling cash drops and completing 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
- At least 1–2 years of supervisory experience in a kitchen, cafeteria, or restaurant environment; healthcare, hospital, or long-term care experience is highly preferred.
- Experience with therapeutic diets or working closely with dietary clerks or dietitians.
Responsibilities
- Verify staff attendance, adjust staff placement according to operational needs, and arrange emergency call-ins or shift coverage.
- Conduct floor rounds to supervise employees in the main kitchen, dish room, and cafeteria.
- Delegate daily and deep-cleaning tasks to the night crew and ensure the kitchen is set up for the next morning shift.
- Conduct brief shift meetings covering safety, ticket-reading accuracy, and operational protocols.
- Coordinate with nursing units to collect diet changes, update meal tickets, and arrange guest trays.
- Record food temperatures on the tray line and monitor ticket-reading accuracy and beverage placement.
- Supervise the dinner tray line, coordinate nursing units’ immediate call-down requests, and ensure late trays are delivered within 10 minutes.
- Audit cooks’, bakers’, and nourishment coolers for organization, cleanliness, and proper food dating.
- Audit floor nourishment rooms, document inventory counts, and coordinate restocking.
- Monitor kitchen equipment and ensure exhaust fans and heavy cooking equipment are turned off at closing.
- Secure afternoon cafeteria cash drops, process evening cash receipts, complete financial paperwork, and double-lock the safe at closing.
- Lock walk-in refrigerators and freezers and complete final temperature logs.
- Close and secure the cafeteria, lock kitchen perimeter doors, file in-service paperwork, and turn off facility lighting.
- Review kitchen cleanliness and preparation levels before approving staff departure.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
