Culinary Supervisor

Title: Kitchen Supervisor

FLSA Status: Exempt

Shift: Variable 7am-3pm or 10am-7pm

Reports to: Culinary Director

Department: Dietary

Employment Status:

Supervisory Responsibilities: Yes

Location: On-Site at Taylor House

Date Created/Last Evaluated: June 2026

Salary:

Summary: The Kitchen Supervisor is responsible for overseeing the daily back-of-house operations of the culinary department ensuring the safe efficient and high-quality production of meals for residents guests and special events. This role supervises Cooks Dietary Aides and Utility team members; coordinates kitchen workflow; maintains food safety and sanitation standards; and supports staffing inventory and production management. The Kitchen Supervisor serves as the culinary department leader in the absence of the Culinary Director and helps ensure exceptional dining experiences through operational excellence regulatory compliance and team development.

Qualification Requirements

High school diploma or equivalent (GED)

Minimum two (2) years of food service experience in a commercial kitchen healthcare dining hospitality or senior living environment.

Minimum one (1) year of supervisory or team leadership experience.

Knowledge of food production food safety sanitation and inventory management practices.

Preferred Qualifications

Associate degree or technical certification in Culinary Arts Hospitality Food Service Management or related field.

ServSafe Manager Certification or equivalent food safety certification.

Experience in senior living healthcare hospitality or large-volume food production.

Experience with menu implementation production systems and labor management.

Knowledge Skills and Abilities

Strong knowledge of food production sanitation food handling and kitchen safety practices.

Knowledge of state federal and local food service regulations.

Ability to lead coach motivate and develop culinary team members.

Strong organizational prioritization and time-management skills.

Ability to manage multiple priorities in a fast-paced environment.

Strong problem-solving and decision-making abilities.

Effective verbal and written communication skills.

Basic computer skills and ability to maintain departmental records schedules and reports.

Supervisory Responsibilities

Supervises the Cooks Dietary Aides and Utilities

Essential Functions

Supervise daily kitchen operations ensuring meals are prepared portioned and served according to established recipes quality standards and production schedules.

Provide day-to-day leadership coaching training scheduling support and performance oversight for Cooks Dietary Aides and Utilities team members.

Monitor food quality presentation portion control and resident satisfaction to ensure a consistently exceptional dining experience.

Ensure compliance with all food safety sanitation infection prevention and regulatory requirements including proper food storage temperature monitoring and documentation.

Assist with inventory management food ordering receiving storage and supply control to maintain adequate stock levels and minimize waste.

Support menu implementation special events catering functions and seasonal dining initiatives in collaboration with the Culinary Director.

Maintain kitchen equipment facilities and work areas in a clean safe and operational condition; promptly report maintenance concerns.

Complete and review required departmental records including temperature logs sanitation records inventory documentation production sheets and staffing schedules.

Assist with recruitment onboarding training and development of culinary team members while fostering a positive service-focused culture.

Serve as the department leader in the absence of the Culinary Director and respond to operational needs emergencies staffing challenges and resident concerns as necessary.

Comply with all company policies procedures and applicable laws including HIPAA and the Code of Conduct completing required training and reporting concerns promptly.