Cook/Dietary Supervisor

FT Day and FT Evening shifts available: Shifts range from 6:15 am start to 11:45 am start time,and end between 2:30 pm and 7:45 pm

The Cook/Dietary Supervisor oversees the operations of the dietary department. This role ensures high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen environment. The supervisor manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing.

What You'll Do

Shift Leadership & Staff Management

- Daily Scheduling: Verify attendance, adjust staff placement based on needs, and handle emergency call-ins or shift coverage

- Performance Monitoring: Conduct regular floor rounds to supervise employees in the main kitchen, dish room, and cafeteria

- Task Assignment: Delegate daily and deep-cleaning lists to the night crew; ensure staff setup the kitchen for the following day's morning shift

- Training & Compliance: Conduct brief shift meetings (in-services) focusing on safety, ticket reading accuracy, and operational protocols

Patient Experience & Tray Line Operations

- Dietary Coordination: Communicate with nursing units to collect diet changes, update lunch/dinner tickets, and coordinate guest trays

- Quality & Safety Control: Take and record food temperatures on the tray line; monitor ticket-reading accuracy and ensure proper beverage placement

- On-Time Delivery: Supervise the dinner tray line, coordinate immediate "call-down" requests from nursing units, and ensure late trays are delivered within 10 minutes

Inventory & Food Safety Compliance

- Inspections: Audit the cooks, bakers, and nourishment coolers daily for organization, cleanliness, and proper food dating

- Nourishment Supply: Audit floor nourishment rooms, document inventory counts, and coordinate restocking

- Equipment Care: Monitor kitchen equipment throughout the shift; ensure exhaust fans and heavy cooking equipment are turned off at closing

Cash Handling & Financial Services

- Safe Drops: Secure afternoon cafeteria cash drops in the safe prior to shift changes

- Financial Reporting: Process evening cash receipts, complete standard financial paperwork for accounting, and double-lock the safe at closing

Facility Security & Closing Procedures

- Securing Inventory: Lock all walk-in refrigerators and freezers while conducting final temperature logs

- Lock-Up: Close and secure the cafeteria, lock all kitchen perimeter doors, file completed in-service paperwork, and turn off facility lighting

- Discretionary Dismissal: Review final kitchen cleanliness and preparation levels before approving staff departure

Qualifications

What You'll Need

Preferred Experience

- 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

Skills & Competencies

- Multitasking & Pace: Ability to manage a fast-paced environment, balance administrative duties (answering phones, paperwork) with physical kitchen tasks, and meet strict 10-minute delivery deadlines

- Communication: Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical units

- Attention to Detail: Precision in checking ticket accuracy, logging temperatures, and auditing food expiration dates

- Financial Integrity: Trustworthiness and basic math skills for handling cash drops and filling out financial paperwork

Physical Requirements

- Ability to stand and walk for prolonged periods (up to 8 hours)

- Ability to lift, push, and pull food carts and stock items