Cook | Full Time

Hampton IL Operations LLC; Hampton (VA); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

401(k) plan

Benefits packages

Training & development

Work-life balance

Flexible scheduling

Job summary

Hampton IL Operations LLC in Hampton, Virginia is seeking a Dining Services Supervisor to oversee meal preparation and dietary compliance for residents.

You will supervise kitchen staff, ensure sanitation, safety, and portion control, and coordinate with the Dining Services Director. Certification in Serv-Safe is required or attainable within 60 days, with a schedule that includes evenings, weekends and holidays.

Qualifications

• Must have experience in dining services.
• Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire.
• Basic reading, writing and simple calculations are required.
• Organized and able to work well in a team.
• Knowledge of sanitation and safety principles in food handling.

Responsibilities

• Prepare meals according to approved menus and dietary needs.
• Supervise dietary staff in the absence of leadership.
• Present menu items per standard recipes.
• Maintain a clean, orderly work area and floors.
• Participate in weekly cleaning routines.
• Report faulty equipment and broken tableware and remove items from service.
• Record refrigerator/freezer temperatures twice daily.
• Ensure leftovers are cooled, stored, and dated.
• Monitor portion sizes to minimize waste.
• Take temperatures three times daily.
• Attend required in-service and staff meetings.
• Respect resident dietary requests and confidentiality.

Skills

Experience in dining services

Serv-Safe certified

Reading & math

Team player

Safety & sanitation

Job description

Job Description

2 Fenwick Road, Hampton, Virginia 23651

Responsibilities

• Prepare meals according to approved menus and recipes, taking into account special dietary needs of residents.
• When the Dining Services Director is absent, supervise dietary staff to ensure efficient operation of the kitchen.
• Present menu items according to standard recipes.
• Maintain a clean and orderly work area, 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 (must be recorded 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 preparation and begin preparation for the next day’s meal.
• Make appropriate menu substitutions when items are unavailable, only with approval of the Dining Services Director.
• When working the evening shift, ensure the kitchen area is clean and ready for the next day’s operation.
• Take and record food temperatures three times daily.
• Attend required in‑service and staff meetings.
• Be familiar with specific requests and diets of each resident; monitor changes in dietary needs.
• Maintain confidentiality of resident information.
• Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Assist in training new dietary employees and conduct in‑services and training at the direction of the Dining Services Director.

Qualifications

• Must have experience in dining services.
• Must be Serv‑Safe certified, or be willing to complete certification within 60 days of hire.
• Basic understanding of food service operations, including familiarity with other dietary position duties.
• Ability to read, write, and perform simple calculations.
• Quick learner capable of applying principles learned.
• Follow oral and written directions.
• Experienced in food preparation, cooking, and estimating quantities of food required.
• Knowledgeable of sanitation and safety principles in handling food and equipment.
• Physical ability to stand for long periods, withstand temperature extremes, wet and/or humid conditions, and noise.
• Can lift 50 lbs regularly or at least eight times per shift.
• Can carry heavy objects for 20 feet.
• Can pull, push, grasp, and reach adequately for necessary cooking activities.
• Organized and works well with people as part of a team.
• Wears designated uniform (including slip‑resistant footwear) during working hours and maintains good personal hygiene.
• Willing to work a flexible schedule that includes evenings, weekends, and holidays.

Benefits

401(k) retirement plan, full‑time & part‑time benefits packages, training, development, career laddering, great work‑life balance, flexible scheduling.

Equal Opportunity Employer

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.