{"schemaVersion":"jobsearcher.job.v1","id":"175a2e4b9f7efa9aef1efd8d","url":"https://jobsearcher.com/jobs/175a2e4b9f7efa9aef1efd8d","canonicalUrl":"https://jobsearcher.com/jobs/175a2e4b9f7efa9aef1efd8d","title":"Culinary Supervisor","description":"Title: Kitchen Supervisor\n\nFLSA Status: Exempt\n\nShift: Variable, 7am-3pm or 10am-7pm\n\nReports to: Culinary Director\n\nDepartment: Dietary\n\nEmployment Status:\n\nSupervisory Responsibilities: Yes\n\nLocation: On-Site at Taylor House\n\nDate Created/Last Evaluated: June 2026\n\nSalary:\n\nSummary\nThe 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.\n\nQualification Requirements\n\nHigh school diploma or equivalent (GED)\n\nMinimum two (2) years of food service experience in a commercial kitchen, healthcare dining, hospitality, or senior living environment.\n\nMinimum one (1) year of supervisory or team leadership experience.\n\nKnowledge of food production, food safety, sanitation, and inventory management practices.\n\nPreferred Qualifications\n\nAssociate degree or technical certification in Culinary Arts, Hospitality, Food Service Management, or related field.\n\nServSafe Manager Certification or equivalent food safety certification.\n\nExperience in senior living, healthcare, hospitality, or large-volume food production.\n\nExperience with menu implementation, production systems, and labor management.\n\nKnowledge, Skills and Abilities\n\nStrong knowledge of food production, sanitation, food handling, and kitchen safety practices.\n\nKnowledge of state, federal, and local food service regulations.\n\nAbility to lead, coach, motivate, and develop culinary team members.\n\nStrong organizational, prioritization, and time-management skills.\n\nAbility to manage multiple priorities in a fast-paced environment.\n\nStrong problem-solving and decision-making abilities.\n\nEffective verbal and written communication skills.\n\nBasic computer skills and ability to maintain departmental records, schedules, and reports.\n\nSupervisory Responsibilities\n\nSupervises the Cooks, Die tary Aides, and Utilities\n\nEssential Functions\n\nSupervise daily kitchen operations, ensuring meals are prepared, portioned, and served according to established recipes, quality standards, and production schedules.\n\nProvide day-to-day leadership, coaching, training, scheduling support, and performance oversight for Cooks, Dietary Aides, and Utilities team members.\n\nMonitor food quality, presentation, portion control, and resident satisfaction to ensure a consistently exceptional dining experience.\n\nEnsure compliance with all food safety, sanitation, infection prevention, and regulatory requirements, including proper food storage, temperature monitoring, and documentation.\n\nAssist with inventory management, food ordering, receiving, storage, and supply control to maintain adequate stock levels and minimize waste.\n\nSupport menu implementation, special events, catering functions, and seasonal dining initiatives in collaboration with the Culinary Director.\n\nMaintain kitchen equipment, facilities, and work areas in a clean, safe, and operational condition; promptly report maintenance concerns.\n\nComplete and review required departmental records, including temperature logs, sanitation records, inventory documentation, production sheets, and staffing schedules.\n\nAssist with recruitment, onboarding, training, and development of culinary team members while fostering a positive, service-focused culture.\n\nServe as the department leader in the absence of the Culinary Director and respond to operational needs, emergencies, staffing challenges, and resident concerns as necessary.\n\nComply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.\n\n#J-18808-Ljbffr","company":"Thrivemore","rawCompany":"thrivemore","city":"Brooklyn","state":"NY","isRemote":false,"isActive":true,"createdAt":"2026-08-19T03:24:09.293Z","occupations":[{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"},{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"}],"industries":[{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Culinary Supervisor","description":"Title: Kitchen Supervisor\n\nFLSA Status: Exempt\n\nShift: Variable, 7am-3pm or 10am-7pm\n\nReports to: Culinary Director\n\nDepartment: Dietary\n\nEmployment Status:\n\nSupervisory Responsibilities: Yes\n\nLocation: On-Site at Taylor House\n\nDate Created/Last Evaluated: June 2026\n\nSalary:\n\nSummary\nThe 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.\n\nQualification Requirements\n\nHigh school diploma or equivalent (GED)\n\nMinimum two (2) years of food service experience in a commercial kitchen, healthcare dining, hospitality, or senior living environment.\n\nMinimum one (1) year of supervisory or team leadership experience.\n\nKnowledge of food production, food safety, sanitation, and inventory management practices.\n\nPreferred Qualifications\n\nAssociate degree or technical certification in Culinary Arts, Hospitality, Food Service Management, or related field.\n\nServSafe Manager Certification or equivalent food safety certification.\n\nExperience in senior living, healthcare, hospitality, or large-volume food production.\n\nExperience with menu implementation, production systems, and labor management.\n\nKnowledge, Skills and Abilities\n\nStrong knowledge of food production, sanitation, food handling, and kitchen safety practices.\n\nKnowledge of state, federal, and local food service regulations.\n\nAbility to lead, coach, motivate, and develop culinary team members.\n\nStrong organizational, prioritization, and time-management skills.\n\nAbility to manage multiple priorities in a fast-paced environment.\n\nStrong problem-solving and decision-making abilities.\n\nEffective verbal and written communication skills.\n\nBasic computer skills and ability to maintain departmental records, schedules, and reports.\n\nSupervisory Responsibilities\n\nSupervises the Cooks, Die tary Aides, and Utilities\n\nEssential Functions\n\nSupervise daily kitchen operations, ensuring meals are prepared, portioned, and served according to established recipes, quality standards, and production schedules.\n\nProvide day-to-day leadership, coaching, training, scheduling support, and performance oversight for Cooks, Dietary Aides, and Utilities team members.\n\nMonitor food quality, presentation, portion control, and resident satisfaction to ensure a consistently exceptional dining experience.\n\nEnsure compliance with all food safety, sanitation, infection prevention, and regulatory requirements, including proper food storage, temperature monitoring, and documentation.\n\nAssist with inventory management, food ordering, receiving, storage, and supply control to maintain adequate stock levels and minimize waste.\n\nSupport menu implementation, special events, catering functions, and seasonal dining initiatives in collaboration with the Culinary Director.\n\nMaintain kitchen equipment, facilities, and work areas in a clean, safe, and operational condition; promptly report maintenance concerns.\n\nComplete and review required departmental records, including temperature logs, sanitation records, inventory documentation, production sheets, and staffing schedules.\n\nAssist with recruitment, onboarding, training, and development of culinary team members while fostering a positive, service-focused culture.\n\nServe as the department leader in the absence of the Culinary Director and respond to operational needs, emergencies, staffing challenges, and resident concerns as necessary.\n\nComply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.\n\n#J-18808-Ljbffr","datePosted":"2026-08-19T03:24:09.293Z","dateModified":"2026-08-19T03:24:09.293Z","hiringOrganization":{"@type":"Organization","name":"Thrivemore","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Brooklyn","addressRegion":"NY","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"175a2e4b9f7efa9aef1efd8d"},"url":"https://jobsearcher.com/jobs/175a2e4b9f7efa9aef1efd8d"}}