Culinary Supervisor

ThriveMore; Albemarle, Northern (NC, KY); On-site; USD 52,000 - 66,000; Full time

Job summary

ThriveMore is seeking a Kitchen Supervisor at Taylor House to oversee daily back-of-house operations in the Dietary department. You will supervise Cooks, Dietary Aides, and Utilities, ensure recipes, portioning, and production schedules are followed, and uphold safety standards.

The role requires hands-on leadership, experience in food service, and the ability to manage staffing, inventory, and quality control to deliver exceptional dining experiences for residents and guests.

Qualifications

• High school diploma or GED.
• Minimum two years of food service experience in a commercial kitchen, healthcare dining, hospitality, or senior living environment.
• Minimum one year of supervisory or team leadership experience.
• Knowledge of food production, safety, sanitation, and inventory management practices.

Responsibilities

• Supervise daily kitchen operations, ensuring meals are prepared, portioned, and served according to established recipes, quality standards, and production schedules.
• Provide day-to-day leadership, coaching, training, scheduling support, and performance oversight for Cooks, Dietary Aides, and Utilities team members.
• Monitor food quality, presentation, portion control, and resident satisfaction to ensure a consistently exceptional dining experience.
• Ensure compliance with all food safety, sanitation, infection prevention, and regulatory requirements, including proper food storage, temperature monitoring, and documentation.
• Assist with inventory management, food ordering, receiving, storage, and supply control to maintain adequate stock levels and minimize waste.
• Support menu implementation, special events, catering functions, and seasonal dining initiatives in collaboration with the Culinary Director.
• Maintain kitchen equipment, facilities, and work areas in a clean, safe, and operational condition; promptly report maintenance concerns.
• Complete and review required departmental records, including temperature logs, sanitation records, inventory documentation, production sheets, and staffing schedules.
• Assist with recruitment, onboarding, training, and development of culinary team members while fostering a positive, service-focused culture.
• Serve as the department leader in the absence of the Culinary Director and respond to operational needs, emergencies, staffing challenges, and resident concerns as necessary.
• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.

Skills

Food safety

Team leadership

Kitchen operations

Food production

Education

GED/High school diploma

Associate degree in Culinary Arts

Tools

Menu planning systems

Job description

Title: Kitchen Supervisor

FLSA Status: Exempt

Shift: Variable, 7am-3pm or 10am-7pm

Reports to: Culinary Director

Department: Dietary

Employment Status:

Supervisory Responsibilities: Yes

Location: On-Site at Taylor House

Date Created/Last Evaluated: June 2026

Salary:

Summary

The Kitchen Supervisor is responsible for overseeing the daily back-of-house operations of the culinary department, ensuring the safe, efficient, and high-quality production of meals for residents, guests, and special events. This role supervises Cooks, Dietary Aides, and Utility team members; coordinates kitchen workflow; maintains food safety and sanitation standards; and supports staffing, inventory, and production management. The Kitchen Supervisor serves as the culinary department leader in the absence of the Culinary Director and helps ensure exceptional dining experiences through operational excellence, regulatory compliance, and team development.

Qualification Requirements

• High school diploma or equivalent (GED)
• Minimum two (2) years of food service experience in a commercial kitchen, healthcare dining, hospitality, or senior living environment.
• Minimum one (1) year of supervisory or team leadership experience.
• Knowledge of food production, food safety, sanitation, and inventory management practices.

Preferred Qualifications

• Associate degree or technical certification in Culinary Arts, Hospitality, Food Service Management, or related field.
• ServSafe Manager Certification or equivalent food safety certification.
• Experience in senior living, healthcare, hospitality, or large-volume food production.
• Experience with menu implementation, production systems, and labor management.

Knowledge, Skills and Abilities

• Strong knowledge of food production, sanitation, food handling, and kitchen safety practices.
• Knowledge of state, federal, and local food service regulations.
• Ability to lead, coach, motivate, and develop culinary team members.
• Strong organizational, prioritization, and time-management skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong problem-solving and decision-making abilities.
• Effective verbal and written communication skills.
• Basic computer skills and ability to maintain departmental records, schedules, and reports.

Supervisory Responsibilities

• Supervises the Cooks, Die tary Aides, and Utilities

Essential Functions

• Supervise daily kitchen operations, ensuring meals are prepared, portioned, and served according to established recipes, quality standards, and production schedules.
• Provide day-to-day leadership, coaching, training, scheduling support, and performance oversight for Cooks, Dietary Aides, and Utilities team members.
• Monitor food quality, presentation, portion control, and resident satisfaction to ensure a consistently exceptional dining experience.
• Ensure compliance with all food safety, sanitation, infection prevention, and regulatory requirements, including proper food storage, temperature monitoring, and documentation.
• Assist with inventory management, food ordering, receiving, storage, and supply control to maintain adequate stock levels and minimize waste.
• Support menu implementation, special events, catering functions, and seasonal dining initiatives in collaboration with the Culinary Director.
• Maintain kitchen equipment, facilities, and work areas in a clean, safe, and operational condition; promptly report maintenance concerns.
• Complete and review required departmental records, including temperature logs, sanitation records, inventory documentation, production sheets, and staffing schedules.
• Assist with recruitment, onboarding, training, and development of culinary team members while fostering a positive, service-focused culture.
• Serve as the department leader in the absence of the Culinary Director and respond to operational needs, emergencies, staffing challenges, and resident concerns as necessary.
• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.