Cook

Greensboro Operations LLC; Greensboro (NC); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

401(k) retirement plan

Benefits package

Training & career laddering

Great work-life balance

Job summary

Greensboro Operations LLC in Greensboro, NC is seeking a Dining Services Supervisor to manage kitchen operations, prepare meals, supervise staff, ensure safety, and maintain cleanliness in line with approved menus and recipes.

The role requires dining services experience, Serv-Safe certification or willingness to obtain it within 60 days, strong teamwork, and ability to handle hot equipment and long shifts, including evenings, weekends, and holidays.

Qualifications

• Experience in dining services.
• Serv‑Safe certification, or willingness to complete certification within 60 days of hire.
• Basic understanding of food service operations and familiarity with other dietary position duties.
• Ability to read, write, and perform simple calculations.
• Capacity to stand for long periods and withstand temperature extremes, wet or humid conditions, and noise.

Responsibilities

• Prepare meals according to approved menus and recipes.
• Supervise dietary staff in absence of the Dining Services Director.
• Maintain a clean and orderly work area.
• Record temperatures and monitor cold food safety.
• Protect food quality by proper cooling, storage, labeling and dating.
• Ensure kitchen is ready to provide meal service and handle revisions as needed.

Skills

Dining experience

Serv-Safe certification

Basic math & literacy

Sanitation knowledge

Teamwork

Stamina

Food handling safety

Job description

Location: 3420 Whitehurst Road, Greensboro, North Carolina 27410

Responsibilities

• Prepare meals according to approved menus and recipes, taking special dietary needs of residents into account.
• In the absence of the Dining Services Director, supervise dietary staff to ensure efficient operation of the kitchen.
• Prepare and present menu items according to standard recipes.
• Maintain a clean and orderly work area at all times, including floors.
• Participate in weekly cleaning routines planned by the Dining Services Director.
• Report faulty equipment, broken or chipped tableware and food trays to the supervisor and remove these items from meal service.
• Report incorrect refrigerator and freezer temperatures to the supervisor immediately and record these twice per day.
• Ensure all leftover food is properly cooled, stored, identified, and dated.
• Observe good safety practices.
• Monitor and control portion sizes to minimize food waste.
• Remove frozen food items from the freezer for next day (or meal) preparation and begin preparation for the next day’s meal.
• Make appropriate menu substitutions when certain food items are not available, with approval of the Dining Services Director.
• Supervise all assigned duties to ensure the kitchen is ready to provide meal service.
• When working an evening shift, ensure the kitchen area is clean and ready for the next day’s operation.
• Record food temperatures three times per day.
• Attend required in‑service and staff meetings.
• Become familiar with specific requests and diets of each resident.
• Remain alert for changes in residents’ dietary needs, as well as likes and dislikes.
• Maintain courtesy and politeness to all residents, visitors, and staff.
• Adhere to confidentiality policies regarding release of resident information.
• Assist in training new dietary employees.
• Conduct in‑services and training at the direction of the Dining Services Director.

Qualifications

• Experience in dining services.
• Serv‑Safe certification, or willingness to complete certification within 60 days of hire.
• Basic understanding of food service operations and familiarity with other dietary position duties.
• Ability to read, write, and perform simple calculations.
• Quick learner who can apply principles learned.
• Ability to follow oral and written directions.
• Experience in food preparation, cooking, and estimating quantities of food required.
• Knowledgeable of sanitation and safety principles in handling food and equipment.
• Capacity to stand for long periods and withstand temperature extremes, wet or humid conditions, and noise.
• Ability to lift 50 lbs regularly or at least eight times per shift.
• Ability to carry heavy objects up to 20 feet.
• Ability to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Organized and capable of working well with people as part of a team.
• Compliant with designated uniform requirements, including slip‑resistant footwear, and maintains good personal hygiene.
• Willingness to work a flexible schedule that includes evenings, weekends, and holidays.

Benefits

• 401(k) retirement plan.
• Comprehensive full‑time and part‑time benefits packages.
• Training, development, and career laddering opportunities.
• Great work‑life balance and flexible scheduling.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, or any other legally protected status. We are committed to fostering a diverse and inclusive workplace.