Assistant Kitchen Supervisor

Santa Anita Convalescent Hospital; Temple City (CA); On-site; USD 45,000 - 65,000; Full time

Job summary

Santa Anita Convalescent Hospital is seeking an Assistant Kitchen Supervisor to support the Dietary Director and oversee daily kitchen operations. This role is responsible for maintaining high standards of food quality, safety, cleanliness, and team performance.

The Assistant Kitchen Supervisor leads by example, fosters teamwork, and ensures efficient, accurate, and timely meal service. This position requires strong leadership, initiative, and the ability to work effectively with minimal

Qualifications

• Must have a high school diploma or equivalent and at least 1 year of supervisory experience in a kitchen setting.
• At least 1 year of dietary experience in a Skilled Nursing Facility (SNF).
• Current ServSafe certification (or ability to obtain within 30 days of hire, per state/county requirements)
• Valid Food Handler’s Card
• Ability to read, write, speak, and understand English
• Ability to follow directions and complete tasks in a timely manner
• Must maintain a neat, clean, and professional appearance

Responsibilities

• Ensure compliance with all food safety, sanitation, and regulatory standards
• Oversee daily kitchen operations, including meal service, food quality, and cleanliness
• Lead, train, and support kitchen staff; assign workstations and manage breaks
• Monitor performance, provide coaching, and support staff development and cross-training
• Manage scheduling and step in to cover shifts as needed
• Oversee inventory, ordering, storage, and food cost control, including waste reduction
• Conduct quality assurance checks on food preparation and kitchen processes
• Coordinate catering services and special events with administrative and dietary leadership
• Maintain equipment logs and coordinate repairs and maintenance
• Identify and resolve operational issues to ensure efficient workflow
• Oversee kitchen cleaning programs and ensure organized, sanitary workspaces
• Communicate maintenance and facility needs to leadership
• Promote a positive, professional, and team-oriented work environment
• Use resources efficiently to minimize downtime and control costs
• Delegate tasks effectively and hold team members accountable
• Support disciplinary actions in alignment with organizational standards
• Holiday & Special Event Planning: Develop and execute a year-round calendar of holiday-themed meals and events for residents/patients. Coordinate décor, special menus and festive service styles
• Menu Planning & Dining Experience: Collaborate with the CDM to plan resident-centered dining programs and events, ensuring meals meet clinical requirements and personal preferences
• Staff Food Activities: Lead coordination of staff appreciation events, holiday parties, and monthly celebrations
• Safety & Sanitation: Ensure dining rooms and service areas meet health department regulations and facility standards

Skills

Strong organizational skills

Leadership and team development

Communication and interpersonal skills

Food safety and sanitation knowledge

Multitasking in fast-paced environment

Problem-solving and decision-making

Professional demeanor

Recipes and cooking procedures

Education

High school diploma or equivalent

Job description

Assistant Kitchen Supervisor
Location: Santa Anita Convalescent Hospital
Reports to: Food Service Director

Position Summary

Santa Anita Convalescent Hospital is seeking an Assistant Kitchen Supervisor to support the Dietary Director and oversee daily kitchen operations. This role is responsible for maintaining high standards of food quality, safety, cleanliness, and team performance. The Assistant Kitchen Supervisor leads by example, fosters teamwork, and ensures efficient, accurate, and timely meal service. This position requires strong leadership, initiative, and the ability to work effectively with minimal supervision.

Key Responsibilities

• Ensure compliance with all food safety, sanitation, and regulatory standards
• Oversee daily kitchen operations, including meal service, food quality, and cleanliness
• Lead, train, and support kitchen staff; assign workstations and manage breaks
• Monitor performance, provide coaching, and support staff development and cross-training
• Manage scheduling and step in to cover shifts as needed
• Oversee inventory, ordering, storage, and food cost control, including waste reduction
• Conduct quality assurance checks on food preparation and kitchen processes
• Coordinate catering services and special events with administrative and dietary leadership
• Maintain equipment logs and coordinate repairs and maintenance
• Identify and resolve operational issues to ensure efficient workflow

Additional Responsibilities

• Oversee kitchen cleaning programs and ensure organized, sanitary workspaces
• Communicate maintenance and facility needs to leadership
• Promote a positive, professional, and team-oriented work environment
• Use resources efficiently to minimize downtime and control costs
• Delegate tasks effectively and hold team members accountable
• Support disciplinary actions in alignment with organizational standards

Special Program & Event Responsibilities

• Holiday & Special Event Planning: Develop and execute a year-round calendar of holiday-themed meals and events for residents/patients. Coordinate décor, special menus (in partnership with the CDM), and festive service styles
• Menu Planning & Dining Experience: Collaborate with the Certified Dietary Manager (CDM) to plan resident-centered dining programs and events, ensuring meals meet both clinical requirements and personal preferences while enhancing the overall dining experience
• Staff Food Activities: Lead coordination of staff appreciation events, holiday parties, and monthly celebrations. Manage logistics, food setup, and engagement to promote employee morale
• Safety & Sanitation: Ensure dining rooms and service areas meet all health department regulations and facility standards. Monitor staff for proper food handling, hygiene, and sanitation practices

Skills & Competencies

• Strong organizational and time management skills
• Effective leadership and team development abilities
• Excellent communication and interpersonal skills
• Knowledge of food safety, sanitation, and kitchen operations standards
• Ability to multitask and prioritize in a fast-paced environment
• Problem-solving and decision-making skills
• Positive attitude and professional demeanor
• Thorough understanding of recipes and food preparation procedures

Performance Expectations

• Demonstrated development and readiness of team members for advancement
• Timely and thorough training completion for all new hires
• Effective cross-training to support operational efficiency across all shifts
• Consistent adherence to food quality, safety, and service standards

Qualifications

• High school diploma or equivalent required
• Minimum of 1 year of supervisory experience in a kitchen setting
• Minimum of 1 year of dietary experience in a Skilled Nursing Facility (SNF)
• Preferred: Experience with Assisted Living dining programs or resident-centered dining services
• Current ServSafe certification (or ability to obtain within 30 days of hire, per state/county requirements)
• Valid Food Handler’s Card
• Ability to read, write, speak, and understand English
• Ability to follow directions and complete tasks in a timely manner
• Must maintain a neat, clean, and professional appearance