Lead Cook & Kitchen Supervisor — Flexible Schedule

Liberty Healthcare Companies; Westfield (MA); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Retirement plan/401k

Paid time off

Flexible schedule

Job summary

Fusion Healthcare Rehabilitation and Nursing Center is seeking an experienced dietary supervisor to coordinate menus and train kitchen staff in collaboration with the Registered Dietitian. You will prepare meals, manage cost containment, inventory, and ensure dining service excellence with strong safety practices.

Preferred candidates will have a high school diploma or GED, plus formal culinary training and 3+ years of line cooking in a high-volume setting, with supervisory experience of at

Qualifications

• High School Diploma or GED.
• Successful completion of a formal culinary training program.
• 3+ years in-line cooking in a medium to high volume restaurant (100+ parts) and 3+ years supervising at least 5 employees.

Responsibilities

• Coordinates menus and directs training of cooks and kitchen staff with the Registered Dietitian.
• Prepares meals, cooks and serves food maintaining high quality and appearance.
• Manages cost containment, inventory and ordering of food and supplies.
• Maintains kitchen and food safety standards per County and State requirements.
• Hires, trains, supervises and orients dietary department employees.
• Works with Registered Dietitian to meet residents' clinical health needs.

Skills

Staff supervision

Menu coordination

Team training

Food safety

Cost containment

Education

High School Diploma or GED

Culinary training program

Job description

Fusion Healthcare Rehabilitation and Nursing Center is seeking an experienced dietary supervisor to coordinate menus and train kitchen staff in collaboration with the Registered Dietitian. You will prepare meals, manage cost containment, inventory, and ensure dining service excellence with strong safety practices.

Preferred candidates will have a high school diploma or GED, plus formal culinary training and 3+ years of line cooking in a high-volume setting, with supervisory experience of at