Culinary Operations Supervisor, Nutrition & Patient Care

Yukon-Kuskokwim Health Corporation; Bethel (AK); On-site; USD 34,000 - 48,000; Full time

Benefits offered by this job

PTO 4.5 weeks

Paid holidays 11

Healthcare coverage

Life and Disability Insurance

Flexible Spending Account

Retirement plans

Wellness Center

Job summary

Yukon-Kuskokwim Health Corporation in Bethel, AK, is seeking a Food and Nutrition Supervisor to work with the Executive Chef to lead culinary operations and ensure safety and quality. You will train and supervise kitchen personnel, oversee menu planning with the Dietitian, and manage supplies, equipment, and budgets.

The role requires strong leadership, familiarity with Joint Commission/CMS regulations, and commitment to Native foods and culture.

Qualifications

• High school diploma or GED required.
• Associate degree in culinary preferred; Six (6) or more years of experience in food industry with culinary management.
• Certified Dietary Manager or successfully complete course within 12 months of employment; Serve Safe certification; Alaska Food Handlers Card.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes; standardize production recipes for consistent quality.
• Plan menus in consultation with Registered Dietitian; ensure equipment operation/maintenance; uphold safety and sanitation standards.
• Fill in and prepare meals when needed; manage departmental budget for supplies, food and labor.

Skills

Supervisory skills

Budget management

Food safety

Leadership

Education

High school diploma or GED

Associate degree in culinary preferred

Job description

Yukon-Kuskokwim Health Corporation in Bethel, AK, is seeking a Food and Nutrition Supervisor to work with the Executive Chef to lead culinary operations and ensure safety and quality. You will train and supervise kitchen personnel, oversee menu planning with the Dietitian, and manage supplies, equipment, and budgets.

The role requires strong leadership, familiarity with Joint Commission/CMS regulations, and commitment to Native foods and culture.