Kitchen In Hospitals Jobs (NOW HIRING)

Kitchen Supervisor

Dietary Services / Food & Nutrition Services

Dietary Manager / Food Service Director

The Kitchen Supervisor is responsible for overseeing the daily operations of the kitchen in a long-term care facility. This position ensures that meals are prepared, served, and stored in accordance with physician-ordered diets, food safety regulations, and facility policies. The Kitchen Supervisor provides leadership to dietary staff, promotes a clean and safe work environment, and supports the nutritional needs and satisfaction of residents through high-quality food service.

• Supervise and coordinate the daily activities of cooks, dietary aides, and kitchen staff.
• Ensure meals are prepared and served according to standardized recipes, therapeutic diets, portion control guidelines, and resident preferences.
• Monitor food quality, taste, appearance, and temperature before service.
• Maintain compliance with federal, state, and local health regulations, including food safety and sanitation standards.
• Conduct daily kitchen inspections to ensure cleanliness, organization, and safe food handling practices.
• Monitor food inventory, rotate stock using First-In, First-Out (FIFO) procedures, and assist with ordering supplies.
• Minimize food waste through effective inventory management and portion control.
• Train, mentor, and evaluate dietary staff on job performance, safety procedures, infection control, and customer service.
• Assist in developing staff schedules and ensure adequate staffing coverage.
• Address employee performance issues and provide coaching when needed.
• Collaborate with the Registered Dietitian and Dietary Manager to ensure compliance with prescribed therapeutic diets.
• Ensure proper documentation of temperature logs, sanitation records, cleaning schedules, and production records.
• Respond promptly to resident concerns regarding food quality or meal service.
• Participate in quality improvement initiatives and regulatory inspections.
• Maintain confidentiality of resident information in accordance with HIPAA regulations.
• Perform cooking and food preparation duties as needed.
• Perform other duties as assigned.

• High school diploma or GED required.
• Culinary training or an associate degree in Culinary Arts, Food Service Management, or a related field preferred.

• Minimum of 2–3 years of food service experience required.
• At least 1 year of supervisory experience preferred.
• Experience in healthcare, long-term care, rehabilitation, or hospital food service strongly preferred.

• Food Protection Manager Certification (ServSafe or equivalent) preferred or required within a specified period of hire.
• Food Handler Certification, as required by state or local regulations.

• Knowledge of food safety, sanitation, and infection control procedures.
• Understanding of therapeutic diets and nutritional requirements for elderly residents.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal abilities.
• Ability to prioritize tasks and work efficiently in a fast-paced environment.
• Basic computer skills for documentation, scheduling, and inventory management.
• Ability to maintain professionalism and provide excellent customer service.

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, reach, stoop, and push/pull carts.
• Work in environments with varying temperatures, including walk-in coolers and freezers.
• Ability to safely operate commercial kitchen equipment.

• Exposure to hot surfaces, sharp utensils, cleaning chemicals, and kitchen equipment.
• May be required to work weekends, holidays, evenings, and rotating shifts.
• Fast-paced healthcare environment requiring flexibility and teamwork.

The Kitchen Supervisor is expected to:

• Ensure all meals meet quality, safety, and nutritional standards.
• Maintain compliance with all regulatory requirements.
• Promote a positive, respectful, and collaborative work environment.
• Demonstrate strong leadership, accountability, and professionalism.
• Support resident satisfaction through consistent, high-quality meal service.
• Foster continuous improvement in food quality, efficiency, and staff performance.

The facility is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law.