COOK SUPERVISOR

Cook Supervisor – Assisted Living

Schedule: 9:30 a.m.–6:30 p.m. (or as needed based on needs of resident care and special events), including alternating weekends and holidays
Meal Service: Lunch and dinner

Nutrition Management Services Company is seeking a hands-on Cook Supervisor for an assisted living community serving approximately 85 residents. This position combines cooking, team leadership, and resident hospitality in a small kitchen with limited equipment.

We are looking for an experienced commercial kitchen professional who takes pride in preparing consistent, appealing meals, follows recipes and menus closely, and keeps a clean, organized kitchen. The Cook Supervisor also provides leadership and oversees daily meal service when the Food Service Director is away.

Responsibilities

• Prepare and serve lunch and dinner according to approved menus, standardized recipes, portion sizes, and production schedules.

• Maintain a strong focus on recipe and menu compliance, following established procedures for any substitutions or changes.

• Follow resident diet instructions, including prescribed textures and food allergy requirements.

• Coordinate daily kitchen assignments and support staff to ensure meals are prepared accurately and served on time.

• Lead the department in the Food Service Director’s absence, addressing routine concerns and communicating issues that require follow-up.

• Support dining room service, ensuring meals are presented attractively and served with courtesy and attention to residents’ needs.

• Interact warmly and respectfully with residents, listen to feedback, and communicate concerns to the director.

• Prepare food for special events, resident functions, and catering needs.

• Plan and organize production to make effective use of a small kitchen and limited equipment.

• Maintain sanitation and food safety standards, including proper food storage, labeling, temperature monitoring, cleaning, and safe equipment use.

• Assist with inventory counts, ordering, receiving, stock rotation, and waste control.

• Help train staff and reinforce expectations for food quality, sanitation, teamwork, and resident service.