Kitchen Supervisor: Lead Dining Team & Menu Innovation

Pinnacle Dietary Global; Wayne (NJ); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Collaborative work environment

Professional development

Job summary

Pinnacle Dietary Global in Wayne, New Jersey seeks an experienced Kitchen Supervisor to oversee daily dining operations, guide a team, and ensure exceptional food quality and resident service.

You will plan menus, ensure food safety, manage cooks and dining staff, and collaborate with the Director of Dining Services to increase satisfaction and menu appeal. This role requires 1–2 years in food service management and a high school diploma, with evenings/weekends availability.

Qualifications

• High school diploma or equivalent; degree preferred.
• 1-2 years in food service management, preferably in healthcare/long-term care.
• Leadership and customer service excellence.
• Strong communication and problem-solving skills.
• Ability to work evenings and weekends.

Responsibilities

• Oversee daily dining operations: menu planning, food preparation, and service.
• Manage cooks, servers, and dining staff to ensure quality service.
• Develop creative menus meeting residents' and patients' dietary needs.
• Ensure compliance with food safety and sanitation regulations.
• Collaborate with Director of Dining Services to improve dining services and satisfaction.

Skills

Leadership

Team management

Customer service

Communication

Problem-solving

Analytical skills

Fast-paced

Flexibility

Education

High school diploma

Hospitality/food service degree

Job description

Pinnacle Dietary Global in Wayne, New Jersey seeks an experienced Kitchen Supervisor to oversee daily dining operations, guide a team, and ensure exceptional food quality and resident service.

You will plan menus, ensure food safety, manage cooks and dining staff, and collaborate with the Director of Dining Services to increase satisfaction and menu appeal. This role requires 1–2 years in food service management and a high school diploma, with evenings/weekends availability.