Lead Cook Supervisor – Senior Living Kitchen

NUTRITION MANAGEMENT SERVICES; Village of Goshen (NY); On-site; USD 28,000 - 32,000; Full time

Job summary

Nutrition Management Services Company (NMSC) in Goshen, NY is seeking an experienced Cook Supervisor to lead the kitchen for a Continuing Care Retirement Community. The role is hands-on, supervising during assigned shifts and working alongside the culinary team to produce meals for Health Center and Independent Living residents.

The ideal candidate brings strong, hands-on cooking skills, experience with large-scale food production, and the ability to manage varying therapeutic diets while

Qualifications

• Experience as Lead Cook, Cook Supervisor, Sous Chef, or high-volume cook.
• Strong hands-on cooking and food production skills.
• Healthcare/CCRC experience preferred.

Responsibilities

• Hands-on in daily food preparation and production.
• Prepare entrées, proteins, vegetables, starches, soups, sauces, and other menu items.
• Coordinate production for Health Center and Independent Living meal service.
• Direct cooks, prep staff, and culinary team during shifts.
• Review menus and production sheets to meet standards.
• Ensure food is prepared per standardized recipes, portions, and presentation; follow therapeutic diets and texture-modified requirements as needed.
• Maintain sanitation, proper storage, labeling, dating, cooling, reheating; minimize waste.
• Keep kitchen organized and train staff in cooking techniques and safety.
• Step into production areas as needed to ensure successful service.

Skills

Lead Cook

Cook Supervisor

Sous Chef

High-volume cooking

Job description

Nutrition Management Services Company (NMSC) in Goshen, NY is seeking an experienced Cook Supervisor to lead the kitchen for a Continuing Care Retirement Community. The role is hands-on, supervising during assigned shifts and working alongside the culinary team to produce meals for Health Center and Independent Living residents.

The ideal candidate brings strong, hands-on cooking skills, experience with large-scale food production, and the ability to manage varying therapeutic diets while