Cook/Dietary Supervisor

Brothers of Mercy Wellness Campus; Town of Clarence (NY); On-site; USD 26,000 - 29,000; Full time

Job summary

Brothers Of Mercy Nursing and Rehab Center in Clarence, NY is seeking an experienced kitchen supervisor to lead daily operations across the main kitchen, dish room, and cafeteria. This role includes coordinating staff, ensuring safe, timely tray-line service, and maintaining strict inventory and safety standards.

The ideal candidate will manage shift coverage, monitor ticket accuracy and temperatures, and handle cash drops and closing procedures with a focus on quality patient meals and

Qualifications

• Minimum 1–2 years of supervisory kitchen, cafeteria, or restaurant experience (healthcare, hospital, or long-term care experience highly preferred).
• Experience with therapeutic diets or working with dietary clerks/dietitians is a plus.

Responsibilities

• Manage daily staffing coverage and shift scheduling, including handling emergency call-ins.
• Supervise the tray line and ensure on-time delivery and accuracy of orders.
• Audit coolers, inventory, dating, and safety procedures to maintain compliance.
• Process cash drops and complete standard financial paperwork, securing cash at shift end.
• Close and secure the facility, ensuring all doors are locked and records are finalized.

Skills

Multitasking

Communication

Attention to detail

Financial integrity

Job description

Job Details

Job Location: Brothers Of Mercy Nursing and Rehab Center - Clarence, NY 14031

Position Type: Full Time

Salary Range: $19.50 - $20.50 Hourly

Job Shift: Varied

Full time days 6:15a – 2:15p

Full time eves 11:45a – 7:45p

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

Qualifications

Preferred Experience

• 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

Skills & Competencies

• Multitasking & Pace: Ability to manage a fast-paced environment, balance administrative duties (answering phones, paperwork) with physical kitchen tasks, and meet strict 10-minute delivery deadlines
• Communication: Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical units
• Attention to Detail: Precision in checking ticket accuracy, logging temperatures, and auditing food expiration dates
• Financial Integrity: Trustworthiness and basic math skills for handling cash drops and filling out financial paperwork

Physical Requirements

• Ability to stand and walk for prolonged periods (up to 8 hours)
• Ability to lift, push, and pull food carts and stock items