Kitchen Supervisor

The Kitchen Supervisor oversees the dietary department and ensures nourishing, palatable, and well-balanced meals meet residents' nutritional needs. Under direction of the Certified Dietary Manager or Registered Dietitian, responsibilities include interviewing, hiring, and training culinary staff/volunteers; planning and directing work; preparing work assignment sheets; coordinating coverage for absent staff; conducting performance evaluations; scheduling meals and breaks; approving timekeeping records; resolving employee complaints; and supervising staff to ensure quality service and adherence to therapeutic diets. ServSafe Certification and a high school diploma or equivalent are required, with preference for at least one year of supervised institutional food service experience focused on planning, preparing, and servicing regular and therapeutic diets.