Cook Supervisor

Aventura Healthcare Group; Springfield (OH); On-site; USD 42,000 - 58,000; Full time

Job summary

Aventura Healthcare Group is seeking a Cook Supervisor to oversee daily food preparation and kitchen operations in accordance with regulations and residents’ dietary needs.

The role leads dietary staff, monitors food quality and sanitation, and supports the Dietary Manager with organization and compliance. Strong leadership and knowledge of therapeutic diets are essential.

Qualifications

• 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.
• Knowledge of therapeutic and modified diets a plus.
• ServSafe certification or equivalent required.
• Strong leadership, time management and communication skills.
• Ability to follow recipes, portion control and food safety standards.

Responsibilities

• Oversee daily food preparation and kitchen operations according to menus, diets and regulations.
• Supervise dietary staff during shifts; assign tasks and monitor performance.
• Ensure meals are cooked and served at proper temperatures and presented well.
• Train new staff on food safety, procedures and quality standards.
• Monitor sanitation, temperatures and storage; report safety issues to the Dietary Manager.
• Track inventory and assist with FIFO; minimize waste where possible.

Skills

Leadership

Time management

Communication

Dietary knowledge

Education

High school diploma or GED

ServSafe certification

Job description

Position Summary:

The

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