Cook/Dietary Supervisor
$40,560–$42,640 year
On-site · Clarence, New York, United States
Job Summary
Oversees the dietary department within a healthcare facility, ensuring high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen. Manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing. Responsibilities include shift leadership and staff management (scheduling, attendance, coverage), daily floor supervision across kitchen areas, task delegation for cleaning and prep, training on safety and operational procedures, coordinating dietary changes with nursing units, monitoring ticket reading and temperatures, on-time tray delivery, inventory and sanitation audits, and handling cash drops and closing paperwork. Requires strong multitasking, clear communication, attention to detail, and financial integrity; healthcare/long-term care experience preferred. Physical ability to stand and move heavy items for extended periods.
Required Qualifications
- Minimum of 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/dietitians is a plus
- Strong multitasking and time-management abilities
- Excellent communication skills for directing staff and coordinating with medical units
- Attention to detail in ticket accuracy, temperature logging, and compliance with food dating and safety standards
- Ability to stand/walk up to 8 hours and move heavy carts and stock items
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