Culinary Services Supervisor - Patient Dining & Team Lead

Duncan Regional Hospital; Duncan, Waurika (OK, OK); On-site; USD 42,000 - 64,000; Full time

Job summary

Duncan Regional Hospital in Duncan, OK seeks an experienced Culinary Services Supervisor to oversee day-to-day food service operations and lead culinary staff. You will assist with ordering, inventory, and production setup while ensuring compliance with health and safety standards.

The role emphasizes leadership, scheduling, training, and delivering high-quality meals and service to patients and staff in a safe, cost‑effective operation.

Qualifications

• Knowledge of all culinary jobs and safe food handling practices.
• Ability to communicate effectively with others.
• Ability to follow applicable regulations, policies, and procedures.
• Flexibility to work nights, weekends, and holidays.
• Attention to detail and accuracy in food preparation.

Responsibilities

• Serve as a working supervisor coordinating food preparation and meal service.
• Ensure schedule is covered; cover open shifts when necessary.
• Plan and initiate cooking schedule to meet meal delivery times.
• Ensure portions, recipes, and menus are followed.
• Monitor temperatures of hot and cold foods to meet goals.
• Notify the Director of food, supplies, or equipment needs.
• Report equipment breakdowns and unsafe conditions.
• Supervise culinary staff in the absence of the Director.
• Maintain cleanliness of equipment and work areas.
• Provide excellent customer service when interacting with customers.

Skills

Culinary knowledge

Food safety

Communication

Technology use

Regulatory compliance

Flexible schedule

Adaptability

Attention to detail

Education

High school diploma or equivalent

Job description

Duncan Regional Hospital in Duncan, OK seeks an experienced Culinary Services Supervisor to oversee day-to-day food service operations and lead culinary staff. You will assist with ordering, inventory, and production setup while ensuring compliance with health and safety standards.

The role emphasizes leadership, scheduling, training, and delivering high-quality meals and service to patients and staff in a safe, cost‑effective operation.