Cook/Dietary Supervisor

SMILE CHILD KURA(放課後等デイサービス); Town of Clarence (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

SMILE CHILD KURA(放課後等デイサービス) in New York seeks a Cook/Dietary Supervisor to lead the dietary department across day and evening shifts. You will manage meal production, tray assembly, and regulatory compliance while supervising kitchen staff and coordinating with nursing units.

Responsibilities include cash reconciliation, site security at closing, and ensuring timely delivery of trays. Healthcare experience and knowledge of therapeutic diets are highly valued.

Qualifications

• Minimum 1–2 years of supervisory kitchen experience, healthcare or long-term care preferred.
• Experience with therapeutic diets or coordination with dietary clerks/dietitians is a plus.
• Able to manage fast-paced shifts and meet 10-minute delivery deadlines.

Responsibilities

• Lead shift leadership and staff management across day and evening periods.
• Verify daily scheduling, attendance, and coverage; handle emergencies.
• Monitor food temperatures, ticket accuracy, and proper beverage placement.
• Coordinate with nursing units on diet changes and meal tickets.
• Audit supplies, inventory, and ensure secure cash handling at closing.
• Close facilities, lock doors, and ensure safety and cleanliness.

Skills

Multitasking

Communication

Attention to detail

Financial integrity

Staff supervision

Kitchen operations

Ticket accuracy

Food safety

Job description

FT Day and FT Evening shifts available: Shifts range from 6:15 am start to 11:45 am start time,and end between 2:30 pm and 7:45 pmThe Cook/Dietary Supervisor oversees the operations of the dietary department. This role ensures high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen environment. The supervisor manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing.What You'll DoShift Leadership & Staff ManagementDaily Scheduling: Verify attendance, adjust staff placement based on needs, and handle emergency call-ins or shift coveragePerformance Monitoring: Conduct regular floor rounds to supervise employees in the main kitchen, dish room, and cafeteriaTask Assignment: Delegate daily and deep-cleaning lists to the night crew; ensure staff setup the kitchen for the following day's morning shiftTraining & Compliance: Conduct brief shift meetings (in-services) focusing on safety, ticket reading accuracy, and operational protocolsPatient Experience & Tray Line OperationsDietary Coordination: Communicate with nursing units to collect diet changes, update lunch/dinner tickets, and coordinate guest traysQuality & Safety Control: Take and record food temperatures on the tray line; monitor ticket-reading accuracy and ensure proper beverage placementOn-Time Delivery: Supervise the dinner tray line, coordinate immediate \"call-down\" requests from nursing units, and ensure late trays are delivered within 10 minutesInventory & Food Safety ComplianceInspections: Audit the cooks’, bakers’, and nourishment coolers daily for organization, cleanliness, and proper food datingNourishment Supply: Audit floor nourishment rooms, document inventory counts, and coordinate restockingEquipment Care: Monitor kitchen equipment throughout the shift; ensure exhaust fans and heavy cooking equipment are turned off at closingCash Handling & Financial ServicesSafe Drops: Secure afternoon cafeteria cash drops in the safe prior to shift changesFinancial Reporting: Process evening cash receipts, complete standard financial paperwork for accounting, and double-lock the safe at closingFacility Security & Closing ProceduresSecuring Inventory: Lock all walk-in refrigerators and freezers while conducting final temperature logsLock-Up: Close and secure the cafeteria, lock all kitchen perimeter doors, file completed in-service paperwork, and turn off facility lightingDiscretionary Dismissal: Review final kitchen cleanliness and preparation levels before approving staff departureWhat You'll NeedPreferred ExperienceMinimum 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 plusSkills & CompetenciesMultitasking & Pace: Ability to manage a fast-paced environment, balance administrative duties (answering phones, paperwork) with physical kitchen tasks, and meet strict 10-minute delivery deadlinesCommunication: Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical unitsAttention to Detail: Precision in checking ticket accuracy, logging temperatures, and auditing food expiration datesFinancial Integrity: Trustworthiness and basic math skills for handling cash drops and filling out financial paperworkPhysical RequirementsAbility to stand and walk for prolonged periods (up to 8 hours)Ability to lift, push, and pull food carts and stock items