Cook Supervisor (DAY/EVENING SHIFT)

Masonicare; Shelton (CT); On-site; USD 42,000 - 64,000; Full time

Job summary

Masonicare at Bishop Wicke in Shelton, CT is seeking a Cook Supervisor for DAY/EVENING SHIFT to lead the kitchen team and ensure timely, appealing meals for residents.

Responsibilities include preparing meals per planned menus, supervising dining service staff, maintaining sanitary operations, receiving and storing supplies, and supporting management with training and policy enforcement to uphold quality and safety.

Qualifications

• High School diploma or equivalent; culinary school preferred.
• Previous institutional experience or culinary schooling.
• Food Service Certification and Serv Safe Manager Certification.
• Strong leadership, communication, and English literacy.

Responsibilities

• Prepare and cook meals per menus and time schedules.
• Oversee dining staff and ensure workflow and quality presentation.
• Receive and store all food and supplies maintaining sanitary standards.
• Assist management with staff training and policy enforcement.

Skills

Leadership

Food service

English proficiency

Education

High School diploma or equivalent

Culinary school training

Job description

Cook Supervisor (DAY/EVENING SHIFT)

Masonicare at Bishop Wicke

Shelton, CT

Day/Evening Shift/ 40 hrs/wk

Summary of Position

Prepares food according to planned menus and oversees staff as needed to ensure proper workflow and attractive presentation of meals. Oversees all aspects of day-to-day operations in the food service department.

Essential Duties and Responsibilities

1. Under direction of the Director or Designee, prepares and cooks meals according to menus in accordance with established procedures and time schedules.
2. Performs daily and periodic sanitation activities in accordance with facility and regulatory standards.
3. Provides leadership and oversight to dining service employees and facilitates the workflow of dietary staff.
4. Responsible for receiving and storing all food and supplies in accordance with planned meals, internal procedures and maintaining sanitary standards.
5. Contributes to the effective operations of the department by demonstrating dependability and collaboration in job performance.
6. Demonstrates commitment to the Mission, Vision and Values of Masonicare.
7. May assist management team with new hire training, staff development, policy enforcement, and communication; escalates issues as appropriate
8. Collaborates with all staff to maintain the safety and security of all who reside, visit, or work in the facility.
9. Other duties as assigned.

Minimum Qualifications

Education: High School graduate or equivalent, culinary school preferred.

Experience: Previous institutional experience or culinary schooling.

Certificates, Licenses, Registrations: Food Service Certification; Serv Safe Manager Certification

Other:

Key Competencies: Must be able to read, write and understand English. Must be able to understand therapeutic menus, job assignments, dietary cards and recipes. Leadership skills. Strong interpersonal, leadership, and communication skills. Understanding of Local, State and Federal health codes and regulatory requirements.

Provides care and services that demonstrate behaviors and the principles of person-centered care including affording people dignity, respect and compassion, offering coordinated care, support and treatment and care that is personalized.

This description of job responsibilities is intended to reflect the essential responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.