Cook Supervisor

Aventura Health Group; Springfield (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Aventura Health Group is seeking a Cook Supervisor to oversee daily food preparation and kitchen operations in Springfield, Ohio. You will lead dietary staff, ensure meals meet menus, therapeutic diets, and dietary guidelines while upholding safety and sanitation standards.

This role requires a high school diploma or GED, at least 2 years of cooking experience in healthcare or institutional settings, and ServSafe certification or equivalent.

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.

Responsibilities

• Prepare and supervise the preparation of meals according to menus and physician-ordered diets.
• Ensure meals are 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 for accuracy.
• Lead dietary staff during assigned shifts.
• Assign tasks and monitor performance to keep operations smooth.
• Train new dietary staff in food safety and kitchen procedures.
• Communicate clearly with team and other departments.
• Ensure proper food handling, storage, and sanitation per health codes.
• Monitor and record temperatures of food and equipment.
• Report maintenance or safety issues to the Dietary Manager.
• Assist with tracking inventory and notifying manager of low stock.
• Support FIFO inventory practices and reduce waste.
• Adhere to recipes, portion control, and safety standards.

Skills

Leadership

Time management

Communication

Education

High school diploma or GED

Job description

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