Kitchen Supervisor - Veterans Community Living Center - Fitzsimons, Aurora, CO

State of Colorado•Denver, CO

7d•Onsite

About The Position

This position functions independently in performing a full range of responsibilities that include but are not limited to: cooking meals in the main and satellite kitchens, serving residents, cleaning, sanitation, and related tasks. This includes following generally accepted and facility food service standards. This position performs a variety of heavy manual labor food service duties, including, but not limited to, cleaning and sanitizing the kitchen, the kitchen equipment, utensils, dishes, pots and pans. It requires heavy lifting, manual labor, and long periods of standing and walking, which includes delivering the food hot boxes to the satellite kitchens. This position helps to stock and maintain par levels in the storeroom, coolers and freezers, and supervises the above-mentioned tasks and responsibilities in the absence of the Food Services Director. Additionally, in the Dining Services position you will: Supervise, train, and evaluate food service staff, handling performance reviews, progressive discipline, grievances, and shift coverage. Prepare, plate, and serve high-quality meals, snacks, and desserts, strictly following standardized recipes and specific dietary textures (e.g., pureed, soft). Monitor, record, and instantly correct hot and cold food temperatures during preparation, storage, and service to guarantee resident safety. Provide exceptional dining experiences for residents across various dining rooms and special events, actively communicating their dietary feedback and preferences to management. Execute daily and weekly cleaning checklists to sanitize the main kitchen, satellite areas, equipment, walk-in refrigerators, and dining rooms. Wash and sanitize all dishes, pots, pans, and silverware, and maintain the cleanliness of trash disposal and dumpster areas. Assist with supply inventory, organize storerooms, and audit refrigerators and freezers for proper temperatures, accurate labeling, and expiration dates. Safely transport and distribute meals, snacks, and supplements to appropriate facility units and neighborhood storage areas. Conduct dining room meal-service audits, ensure staff compliance with sanitation standards, and immediately communicate department concerns to the Food Service Director. Operate and maintain all kitchen equipment according to established safety guidelines, cleaning each piece immediately after use.

Requirements

Four (4) years of relevant experience in an occupation related to the work assigned to this position
One (1) year of long-term care experience
Ability to read English at the level necessary for interpreting, understanding, and scaling written recipes, menus, nutrition labels, diet slips, portioning sheets, and policies and procedures

Nice To Haves

2+ years of culinary or food service experience specifically in a healthcare, senior living, or hospital setting
1–3 years of experience in a supervisory or team-lead role, including direct experience with staff scheduling, training, and conflict resolution
Previous experience conducting dining audits and managing inventory
Certification of ServSafe
Knowledge of health operational requirements, hazards, and precautionary measures taken within a food service unit
Knowledge of institutional food service procedures and practices
Knowledge of weights, measures (e.g., food scales, measuring cups, and spoons), and food measurement techniques
Knowledge of techniques used in mixing food (e.g., gelatin, pancake batter, salad dressing, scrambled eggs, etc.)
Knowledge of meat and vegetable preparation methods (clean, cut, cube, grind, peel, dice, grate, slice, chop, and tenderize)
Knowledge of cooking methods (e.g., frying, deep-fat frying, boiling, or baking)
Knowledge of the use of kitchen utensils in serving or portioning meals
Knowledge of food safety related to handling and storing cooked foods, serving and storing temperatures, or reading a food thermometer

Responsibilities

Cooking meals in the main and satellite kitchens
Serving residents
Cleaning and sanitation tasks
Following generally accepted and facility food service standards
Performing heavy manual labor food service duties
Cleaning and sanitizing the kitchen, kitchen equipment, utensils, dishes, pots and pans
Heavy lifting, manual labor, and long periods of standing and walking
Delivering food hot boxes to satellite kitchens
Stocking and maintaining par levels in the storeroom, coolers, and freezers
Supervising tasks and responsibilities in the absence of the Food Services Director
Supervising, training, and evaluating food service staff
Handling performance reviews, progressive discipline, grievances, and shift coverage
Preparing, plating, and serving high-quality meals, snacks, and desserts
Strictly following standardized recipes and specific dietary textures
Monitoring, recording, and correcting hot and cold food temperatures
Providing exceptional dining experiences for residents
Communicating resident dietary feedback and preferences to management
Executing daily and weekly cleaning checklists
Washing and sanitizing all dishes, pots, pans, and silverware
Maintaining the cleanliness of trash disposal and dumpster areas
Assisting with supply inventory
Organizing storerooms
Auditing refrigerators and freezers for proper temperatures, accurate labeling, and expiration dates
Safely transporting and distributing meals, snacks, and supplements
Conducting dining room meal-service audits
Ensuring staff compliance with sanitation standards
Communicating department concerns to the Food Service Director
Operating and maintaining all kitchen equipment according to established safety guidelines
Cleaning each piece of kitchen equipment immediately after use
Other duties as assigned