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About the Role
The Cook/Dietary Supervisor oversees the operations of the dietary department, ensuring high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen environment. This role involves managing kitchen staff, coordinating with nursing units, handling cash reconciliation, and securing the facility at closing.
Responsibilities
- Verify attendance, adjust staff placement based on needs, and handle emergency call-ins or shift coverage.
- Conduct regular floor rounds to supervise employees in the main kitchen, dish room, and cafeteria.
- Delegate daily and deep-cleaning lists to the night crew and ensure staff setup the kitchen for the following day's morning shift.
- Conduct brief shift meetings (in-services) focusing on safety, ticket reading accuracy, and operational protocols.
- Communicate with nursing units to collect diet changes, update lunch/dinner tickets, and coordinate guest trays.
- Take and record food temperatures on the tray line and monitor ticket-reading accuracy.
- Supervise the dinner tray line, coordinate immediate "call-down" requests from nursing units, and ensure late trays are delivered within 10 minutes.
- Audit the cooks’, bakers’, and nourishment coolers daily for organization, cleanliness, and proper food dating.
- Audit floor nourishment rooms, document inventory counts, and coordinate restocking.
- Monitor kitchen equipment throughout the shift and ensure exhaust fans and heavy cooking equipment are turned off at closing.
- Secure afternoon cafeteria cash drops in the safe prior to shift changes.
- Process evening cash receipts, complete standard financial paperwork for accounting, and double-lock the safe at closing.
- Lock all walk-in refrigerators and freezers while conducting final temperature logs.
- Close and secure the cafeteria, lock all kitchen perimeter doors, file completed in-service paperwork, and turn off facility lighting.
- Review final kitchen cleanliness and preparation levels before approving staff departure.
Requirements
- 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.
- Ability to manage a fast-paced environment, balance administrative duties with physical kitchen tasks, and meet strict 10-minute delivery deadlines.
- Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical units.
- Precision in checking ticket accuracy, logging temperatures, and auditing food expiration dates.
- Trustworthiness and basic math skills for handling cash drops and filling out financial paperwork.
- Ability to stand and walk for prolonged periods (up to 8 hours).
- Ability to lift, push, and pull food carts and stock items.
Skills
- Multitasking
- Communication
- Attention to Detail
- Financial Integrity
Location
- Clarence, NY
Work Type
- Full Time
Experience Level
- 1-2 years supervisory experience
Salary/Compensations
- $19.50 - $20.50 Hourly
About the Company
- Brothers Of Mercy Nursing and Rehab Center