Plating Manager Jobs in Rye, NH (NOW HIRING)

Job Summary

The Food Services Supervisor is responsible for the overall management and daily operation of the kitchen and dining services. This position provides leadership, direction, and supervision to kitchen staff while ensuring meals are prepared and served safely, efficiently, and in accordance with established menus, recipes, approved dietary requirements, quality standards, and applicable health, sanitation, food safety, and regulatory requirements (ie: state licensure, The Joint Commission).

The Food Services Supervisor is responsible for kitchen staffing and scheduling, food and supply ordering, inventory management, budget oversight, food preparation and service, kitchen cleanliness and sanitation, and ensuring kitchen equipment and facility maintenance needs are identified, reported, and addressed timely.

The Food Services Supervisor serves as a working leader and is expected to assist with meal preparation, cooking, plating, serving, cleaning, and other kitchen functions as needed. The Kitchen Supervisor is responsible for maintaining a clean, organized, safe, sanitary, and efficient kitchen environment and promoting a positive, respectful, and team-oriented workplace.

Duties and Responsibilities

Kitchen Operations

• Oversee the day-to-day operations of the kitchen and dining service areas.
• Ensure meals and food items are prepared according to established menus, recipes, portion guidelines, approved dietary requirements, and quality standards.
• Work alongside kitchen staff in preparing, cooking, plating, garnishing, and serving meals as needed.
• Ensure meals and snacks are prepared and served according to established schedules and applicable dietary requirements.
• Ensure food is properly handled, stored, labeled, dated, rotated, and disposed of.
• Monitor food quality, portion sizes, presentation, and overall dining service.
• Maintain appropriate inventory levels of food, beverages, kitchen supplies, cleaning supplies, and other necessary items.
• Ensure kitchen operations support the needs of the individuals served and are consistent with their care, treatment, and services.

Food Safety, Sanitation & Infection Prevention

• Ensure kitchen operations comply with applicable federal, state, and local food safety, health, sanitation, infection prevention, and regulatory requirements.
• Ensure kitchen staff follow appropriate hand hygiene, personal hygiene, food handling, and sanitation practices.
• Ensure food preparation areas, work surfaces, utensils, cookware, equipment, and dining service areas are properly cleaned and sanitized.
• Ensure appropriate practices are followed to prevent cross-contamination during food preparation, storage, and service.
• Ensure food is prepared, transported, and served under appropriate temperature and sanitation conditions.
• Monitor food storage conditions, including temperature, sanitation, labeling, expiration dates, moisture, ventilation, and security.
• Ensure refrigerators, freezers, dry storage areas, and other food storage areas are maintained appropriately.
• Ensure expired, spoiled, contaminated, or otherwise unsafe food is promptly removed and discarded.
• Ensure garbage, waste, and refuse are properly contained and disposed of.
• Ensure required food safety inspections, logs, checklists, and other documentation are completed accurately and timely.
• Immediately address and report food safety, sanitation, infection prevention, or other safety concerns.

Dietary Requirements & Meal Service

• Ensure meals are prepared and served in accordance with approved menus and individual dietary requirements.
• Ensure food allergies, intolerances, and other documented dietary restrictions are appropriately communicated to and followed by kitchen staff.
• Implement approved changes to dietary requirements promptly and accurately.
• Communicate with appropriate clinical and facility staff regarding dietary concerns, changes, or issues affecting meal service.
• Ensure kitchen staff understand and follow approved dietary instructions and meal service procedures.
• Do not independently determine or modify therapeutic diets; ensure such changes are implemented only as authorized by the appropriate clinical or dietary professional.
• Monitor meal service to ensure individuals receive appropriate meals, portions, and accommodations consistent with established requirements.

Purchasing, Ordering & Budget Management

• Manage the ordering and purchasing of food, beverages, kitchen supplies, cleaning supplies, and other kitchen-related items.
• Review inventory regularly and place orders based on menus, census, anticipated needs, inventory levels, and budget.
• Maintain appropriate inventory levels while minimizing waste, spoilage, and unnecessary expenses.
• Monitor food usage and identify opportunities to reduce waste and control costs.
• Operate within the established kitchen budget.
• Maintain accurate records related to purchasing, inventory, waste, and department expenses.
• Communicate significant purchasing, inventory, supply, or budget concerns to facility leadership timely.
• Maintain appropriate relationships with approved vendors and suppliers.
• Ensure food and supplies are obtained from approved and appropriate sources.

Staff Supervision & Leadership

• Supervise, direct, and provide daily guidance to kitchen staff.
• Develop and maintain staff schedules to ensure adequate kitchen coverage.
• Assign daily duties and responsibilities to kitchen team members.
• Ensure appropriate staffing and supervision are maintained during meal preparation and service.
• Train and orient new kitchen employees regarding kitchen procedures, food preparation, food safety, sanitation, equipment use, and job expectations. Ensuring they can demonstrate competency appropriate to their assigned responsibilities.
• Maintain documentation of required food safety certifications, training, and competencies.
• Provide ongoing coaching, feedback, and support to kitchen staff.
• Monitor employee performance, attendance, punctuality, and compliance with kitchen policies and procedures.
• Address performance or operational concerns timely and communicate significant concerns to leadership.
• Provide retraining or corrective instruction when deficiencies are identified.
• Promote teamwork, accountability, professionalism, and positive employee relations.
• Serve as a positive role model and working leader for the kitchen team.

Cleaning, Equipment & Maintenance

• Maintain a clean, organized, sanitary, and safe kitchen environment at all times.
• Establish and monitor routine cleaning schedules for kitchen areas, equipment, storage areas, and dining service areas.
• Ensure kitchen equipment is properly cleaned, maintained, and operated according to manufacturer recommendations and facility procedures.
• Monitor the condition and safe operation of kitchen equipment.
• Identify equipment, plumbing, electrical, refrigeration, ventilation, or other facility maintenance concerns and ensure they are reported promptly.
• Follow up on maintenance requests to ensure necessary repairs are completed timely.
• Ensure defective or unsafe equipment is removed from service until appropriately repaired or otherwise determined safe for use.
• Ensure required preventive maintenance and inspections are completed timely.
• Ensure cookware, dishes, utensils, and other kitchen equipment are properly cleaned, dried, stored, and protected from contamination.
• Ensure kitchen exhaust, grease management, and other applicable kitchen safety systems are maintained in accordance with facility requirements and applicable regulations.
• Promote safe work practices and ensure kitchen employees follow applicable safety procedures.

Emergency Preparedness

• Participate in facility emergency preparedness and continuity-of-operations activities affecting kitchen and food services.
• Maintain adequate emergency food and water supplies as required by the facility's emergency preparedness plan.
• Ensure emergency food supplies are properly stored, monitored, rotated, and replaced as necessary.
• Participate in contingency planning for power outages, refrigeration or equipment failures, water interruptions, supply disruptions, severe weather, or other emergencies that may affect food service.
• Communicate kitchen-related operational limitations and resource needs to facility leadership during an emergency.
• Support continuity of food service operations during emergencies in accordance with the facility's Emergency Operations Plan.

Regulatory Compliance & Quality

• Maintain compliance with applicable federal, state, and local food service regulations and organizational policies.
• Maintain all required food handler, food safety, or other applicable certifications.
• Cooperate with health department inspections, Joint Commission surveys, internal audits, and other regulatory reviews.
• Correct identified kitchen deficiencies timely and maintain documentation of corrective actions as required.
• Participate in quality improvement activities related to food service, kitchen operations, sanitation, safety, and resident satisfaction.
• Ensure kitchen practices support the organization's infection prevention, environmental safety, emergency preparedness, and quality improvement programs.
• Maintain required kitchen records and documentation in an accurate, timely, and organized manner.

General Responsibilities

• Assist with meal service and other kitchen duties as necessary to meet operational needs.
• Maintain confidentiality and protect the privacy of clients, employees, and organizational information.
• Communicate effectively with facility leadership and other departments regarding kitchen operations and resident needs.
• Work cooperatively with clinical, operations, housekeeping, maintenance, and other facility teams.
• Treat clients with dignity, respect, and compassion.
• Perform other duties and responsibilities as assigned.

Required Skills and Abilities

• Knowledge of food preparation, cooking techniques, kitchen equipment, utensils, and food service operations.
• Knowledge of food safety, sanitation, infection prevention, and proper food handling practices.
• Knowledge of appropriate food storage and temperature control practices.
• Ability to supervise, train, coach, and motivate kitchen staff.
• Strong organizational and time-management skills.
• Ability to manage food ordering, inventory, supplies, and department expenses.
• Ability to work within an established budget and identify opportunities to control costs.
• Ability to prioritize multiple tasks and maintain effective kitchen operations in a fast-paced environment.
• Ability to communicate clearly and effectively with employees, clients, guests, clinical staff, and facility leadership.
• Ability to listen, follow directions, and execute responsibilities effectively.
• Demonstrate humility and a willingness to work alongside and support the kitchen team.
• Strive for excellence in all aspects of the job.
• Work with integrity in all interactions.
• Express compassion and respect for clients, staff, and guests on a consistent basis.
• Work harmoniously with other employees and contribute to positive employee relations and morale.
• Demonstrate reliability, punctuality, accountability, and professionalism.
• Ability to identify and appropriately escalate food safety, maintenance, staffing, and operational concerns.
• Ability to work a full shift and overtime as needed based on operational requirements.
• Ability to work according to the necessary schedule to meet job requirements, with or without reasonable accommodation.

Education and Experience

• High school diploma or equivalent preferred.
• Current food handler certification or other food safety certification required as applicable by state or local regulations or ability to obtain
• Minimum of 2–3 years of experience in food service, culinary, dietary services, or a related environment.
• Prior experience in a supervisory, lead, Sous Chef, Chef, or Kitchen Manager role preferred.
• Experience with food preparation, cooking, meal plating, and food service.
• Experience with food ordering, inventory management, cost control, and budget management preferred.
• Experience supervising or training food service employees preferred.
• Experience in a healthcare, behavioral health, residential, hospitality, or institutional food service environment preferred.

Physical Requirements

• Ability to stand and walk for extended periods of time.
• Ability to frequently bend, reach, stoop, push, pull, and lift as required in a kitchen environment.
• Ability to safely lift up to 50 pounds and carry food supplies, equipment, and other items within the requirements of the position.
• Ability to work in a kitchen environment with exposure to heat, cold, steam, noise, and cleaning products.
• Ability to perform the essential functions of the position with or without reasonable accommodation.