Culinary Supervisor — Lead Resident Dining & Team Growth

Stoney River Memory Care Marshfield; Marshfield (WI); On-site; USD 37,000 - 50,000; Full time

Benefits offered by this job

Competitive salary & bonus potential

Flexible scheduling & generous PTO

Health, dental & vision insurance for-

401(k) retirement plan with employer

Opportunities for training, certif., &

A warm, team-focused environment that

Job summary

Stoney River Marshfield is seeking a Culinary Supervisor to lead the dining team and craft memorable mealtime experiences for residents. You will oversee menu planning, staff scheduling, budgeting, and collaborate with the Registered Dietitian to meet regulatory and dietary standards.

The role requires strong leadership, training abilities, and a proactive approach to safety, sanitation, and resident satisfaction.

Qualifications

• Certified Dietary Manager (CDM) or eligible to sit for the exam
• Completion of an accredited nutrition services or food service management program (or equivalent experience)
• Minimum of 2 years in institutional food service management preferred
• Knowledge of therapeutic diets, quantity food prep, budgeting, and food safety standards

Responsibilities

• Oversee culinary department operations including menu planning, food prep, staffing, budgeting
• Create seasonal and therapeutic menus tailored to residents' tastes and dietary needs
• Maintain high standards of food quality, safety, cleanliness, and resident satisfaction
• Coordinate with the Registered Dietitian to meet regulatory and nutritional requirements
• Supervise, train, and support culinary staff
• Lead kitchen readiness for health inspections and licensing surveys

Skills

Leadership

Communication

Mentoring

Kitchen technology

Education

CDM eligibility

Nutrition services/food service management program

Tools

Kitchen software

Reporting tools

Job description

Stoney River Marshfield is seeking a Culinary Supervisor to lead the dining team and craft memorable mealtime experiences for residents. You will oversee menu planning, staff scheduling, budgeting, and collaborate with the Registered Dietitian to meet regulatory and dietary standards.

The role requires strong leadership, training abilities, and a proactive approach to safety, sanitation, and resident satisfaction.