Cook Supervisor

Aventura at Oakwood Village; Springfield (OH); In loco; USD 22.000 - 30.000; Tempo pieno

Descrizione del lavoro

Aventura at Oakwood Village in Ohio seeks a Cook Supervisor to oversee daily food preparation and kitchen operations, ensuring meals are prepared safely and meet residents’ dietary needs.

The role leads dietary staff, monitors food quality and sanitation, and supports the Dietary Manager with organization and compliance. A background in healthcare food service and ServSafe certification are highly valued.

Competenze

• High school diploma or GED required.
• Minimum 2 years of cooking experience, preferably in healthcare or long-term care.
• Supervisory or lead cook experience strongly preferred.
• Must have ServSafe certification or be able to obtain it.
• Knowledge of therapeutic and modified diets is a plus.
• Ability to follow recipes and food safety standards.
• Strong leadership, time management, and communication skills.

Mansioni

• Oversee the preparation and service of meals according to recipes, menus, and physician-ordered diets.
• Lead dietary staff during assigned shifts (cooks, aides, dishwashers).
• Ensure food is cooked and served at proper temperatures and compliant with safety standards.
• Train new dietary staff in food safety, procedures, and quality standards.
• Monitor sanitation and hygiene, storage, and temperature records; report issues to the Dietary Manager.
• Assist with inventory, FIFO practices, and minimizing waste.

Conoscenze

Leadership

Food safety

Time management

Communication

Formazione

High school diploma or GED

Descrizione del lavoro

Aventura at Oakwood Village -

Position Summary:

The Cook Supervisor oversees daily food preparation and kitchen operations in accordance with federal, state, and facility regulations. This role ensures meals are prepared and served safely, timely, and according to residents’ dietary needs. The Cook Supervisor leads dietary staff during assigned shifts, monitors food quality and sanitation, and supports the Dietary Manager with kitchen organization and compliance.

Key Responsibilities:

Food Preparation & Service:

• Prepare and supervise the preparation of meals according to menus, recipes, and physician-ordered diets (e.g., diabetic, pureed, mechanical soft).

• Ensure food is cooked and served at proper temperatures and in a timely manner.

• Adjust meals for special dietary requirements and resident preferences.

• Oversee meal plating, tray setup, and delivery to ensure accuracy and presentation.

Staff Supervision & Training:

• Lead and direct dietary staff (cooks, aides, dishwashers) during assigned shifts.

• Assign tasks and monitor performance to ensure kitchen runs smoothly.

• Train new dietary staff in food safety, kitchen procedures, and quality standards.

• Communicate clearly and professionally with team members and other departments.

Sanitation & Safety:

• Ensure proper food handling, storage, and sanitation in compliance with health codes and facility policies.

• Monitor and record food and equipment temperatures.

• Ensure cleanliness of all kitchen equipment, storage areas, and workstations.

• Report any maintenance or safety issues to the Dietary Manager immediately.

Inventory & Supplies:

• Assist with tracking inventory and notifying the manager of low stock or ordering needs.

• Help with receiving and storing food and supplies following FIFO (First In, First Out) practices.

• Minimize waste and support cost-effective kitchen operations.

Qualifications:

• High school diploma or GED required

• Minimum 2 years of cooking experience, preferably in healthcare, long-term care, or institutional food service

• Previous supervisory or lead cook experience strongly preferred

• Knowledge of therapeutic and modified diets a plus

• Must have or be able to obtain ServSafe certification or equivalent

• Strong leadership, time management, and communication skills

• Ability to follow recipes, portion control guidelines, and food safety standards

Physical Requirements:

• Able to stand for extended periods and lift up to 40 lbs

• Ability to bend, reach, push, and pull as needed in a kitchen environment

• Tolerance for hot and humid conditions (working near ovens, steam tables, etc.)

Work Schedule:

• Full-time with rotating shifts, including weekends and holidays

May include early mornings or evening hours, depending on meal schedules