Kitchen Team Lead – Resident-Centered Dining

Santa Anita Convalescent Hospital; Temple City (CA); On-site; USD 42,000 - 64,000; Full time

Job summary

Santa Anita Convalescent Hospital is recruiting an Assistant Kitchen Supervisor to support the Dietary Director and oversee daily kitchen operations. This role emphasizes high standards of food quality, safety, cleanliness, and team performance, with leadership and initiative required for efficient meal service.

Responsibilities include staff training, scheduling, inventory control, and collaboration with the CDM for resident-centered dining.

Qualifications

• High school diploma or equivalent required.
• Minimum 1 year of supervisory experience in a kitchen setting.
• Minimum 1 year of dietary experience in a Skilled Nursing Facility (SNF).
• Current ServSafe certification (or ability to obtain within 30 days of hire).
• Valid Food Handler’s Card.
• Ability to read, write, speak, and understand English.

Responsibilities

• Oversee daily kitchen operations, including meal service, food quality, and cleanliness.
• Lead, train, and support kitchen staff; assign workstations and manage breaks.
• Monitor performance, provide coaching, and support staff development and cross-training.
• Manage scheduling and step in to cover shifts as needed.
• Oversee inventory, ordering, storage, and food cost control, including waste reduction.
• Conduct quality assurance checks on food preparation and kitchen processes.
• Coordinate catering services and special events with administrative and dietary leadership.
• Maintain equipment logs and coordinate repairs and maintenance.

Skills

Leadership

Team development

Communication

Food safety knowledge

Multitasking

Problem solving

Positive attitude

Recipes understanding

Education

High school diploma

Job description

Santa Anita Convalescent Hospital is recruiting an Assistant Kitchen Supervisor to support the Dietary Director and oversee daily kitchen operations. This role emphasizes high standards of food quality, safety, cleanliness, and team performance, with leadership and initiative required for efficient meal service.

Responsibilities include staff training, scheduling, inventory control, and collaboration with the CDM for resident-centered dining.