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