Kitchen Supervisor

Nbhospitals; Boynton Beach, Northern (FL, KY); Hybrid; USD 23,000 - 25,000; Full time

Job summary

NBHospitals is seeking a Kitchen Supervisor to supervise the preparation and serving of nutritious meals for patients and staff within the Food and Nutrition Services team.

The role emphasizes safety, confidentiality, and compassionate patient care, with responsibilities for production records, temperature logs, and dietary compliance. Flexibility to float between locations and to train new staff is required.

Qualifications

• High School Diploma or GED required; additional culinary qualification preferred.
• Minimum of one year experience in hospital or long-term care food service preferred.
• Must be able to obtain and maintain ServSafe, CPR and CPI certifications.
• Proficient with Word, Excel, PowerPoint, Outlook and EMR/billing systems.

Responsibilities

• Promote mission, values and vision of the organization.
• Provide excellent patient service while maintaining confidentiality (HIPAA).
• Prepare and supervise production records and monitor food temperatures.
• Ensure dietary needs are met according to menus and HACCP standards.
• Log temperatures and maintain proper sanitation and cleaning schedules.
• Manage kitchen inventory, ordering, and staffing schedules; train new staff.
• Floats between hospital locations as needed; perform other duties as required.

Skills

Customer service

Confidentiality

Attention to detail

Teamwork

Critical thinking

Education

High School Diploma or GED

Associates Degree or Culinary Certification (preferred)

ServSafe Certification

CPR Certification

CPI Certification

Tools

Microsoft Word

Excel

PowerPoint

Outlook

EMR / Billing Systems

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Boynton Beach, FL, US

5 days ago Requisition ID: 1071

Salary Range: $23.00 To $25.00 Annually

POSITION FUNCTION/OVERVIEW:

As a vital member of the Food and Nutrition Services team, Kitchen Supervisor plays an essential role in supporting the therapeutic environment by preparing and serving nutritious, well-balanced meals to patients and staff. With a focus on compassion, consistency, and safety, this role contributes to the overall wellness and recovery journey of those in our care.

PRIMARY DUTIES/RESPONSIBILITIES:

• Promote the mission, values and vision of the organization.
• Provide excellent customer service for patients; practices confidentiality and privacy protocols in accordance with HIPAA requirements.
• Completes production records and temperatures for foods.
• Ensures production records are filled out for each meal and all food is accounted for each shift.
• Ensures all special dietary needs are met according to the menu.
• Ensures temperatures are logged for each food item before leaving the main kitchen, and proper temperatures are met and maintained to HACCP standards.
• Follows weekly cleaning schedule for all equipment and ensures equipment is in proper working order.
• Reports any equipment repairs immediately to the Food Services Manager.
• Ensures food is not left at improper temperatures, prevents cross contamination of foods, and ensures a safe environment for the patients and staff.
• Has completed HACCP workbook and passed successfully.
• Follows assigned diets per the menu and patients diet information.
• Follows proper sanitation practices such as daily cleaning and proper storage.
• Ensures that temperature sheets are completed daily,
• Removes empty boxes and trash throughout the shift.
• Follows the clean-as-you-go practice and is evident when the kitchen is inspected.
• Meets the local Health Department standards on personal hygiene (grooming) and adheres to the infection control policy on sickness.
• Is sensitive to cultural diversity issues, treats patients as an individual, and considers the culture of the patients when providing care and treatment.
• Is knowledgeable about care and treatment needs of patients of different ages.
• Provides individualized care and treatment that is consistent with/sensitive to the age and life span developmental needs of each patient.
• Manages kitchen inventory and places food and supply orders as needed.
• Maintains staffing schedules and fills open shifts as necessary.
• Trains newly onboarded employees.
• Monitors and supports positive patient interaction and satisfaction.
• Fills schedule gaps to accommodate time off requests.
• Floats between both hospital locations as needed.
• Performs other duties as required.

QUALIFICATIONS REQUIRED:

• High School Diploma or GED equivalent with combination of education and work experience, required; Associates Degree, Culinary Certification, preferred.
• Must be able to apply principles of critical thinking to a variety of practical and emergent situations and accurately follow standardized procedures that may call for deviations.
• Must be able to apply sound judgment beyond a specific set of instructions and apply knowledge to different factual situations.
• Must be alert at all times; pay close attention to details.
• Must be able to work under stress on a regular or continuous basis
• Minimum of one (1) year experience in the food service hospital or long-term care setting, behavioral healthcare/mental health industry, preferred.
• Ability to work flexible schedules and shifts, required.
• Must be able to obtain and maintain ServSafe, CPR and CPI Certification.
• Relevant computer software and hardware applications proficiency – Word, Excel, PowerPoint, Outlook, Electronic Medical Records, Billing Systems and/or other scheduling applications.

SKILLS:

• Demonstrates basic knowledge regarding therapeutic communication and crisis intervention techniques.
• Ability to understand the organization’s mission, vision, and values and how these guide practice.
• Ability to apply sensitivity to cultural diversity issues, treat residents as an individual, and knowledge of care and treatment needs of patients of different ages.
• Ability to apply principles of critical thinking to a variety of practical and emergent situations and accurately follow standardized procedures that may call for deviations.
• Ability to apply sound judgment beyond a specific set of instructions and apply knowledge to different situations.
• Ability to read, and write legibly in English; comprehend medical terminology, to work as a team member, and relate in an intelligent manner to patient, staff, and visitors.
• Ability to complete all company training requirements, certifications and competencies during orientation, onboarding and annually.
• Ability to communicate effectively with all levels within the facility, in addition to a variety of outside customers.
• Ability to maintain quality, safety, and infection control standards.
• Ability to thoroughly and effectively document all work performed in the position.
• Ability to work with computers and the necessary software typically used by the department.
• Ability to work independently, as well as part of a team.
• Manage multiple tasks; a bility to work accurately, with attention to detail.
• Ability to handle highly sensitive and confidential information.
• Ability to understand and follow safety procedures.
• Ability to work in a fast-paced, high-energy environment. Excellent interpersonal and customer-facing skills.