Lead Inpatient Cook & Kitchen Supervisor

Guidance Center; Flagstaff (AZ); On-site; USD 42,000 - 54,000; Full time

Job summary

The Guidance Center in Flagstaff, AZ, seeks a hands-on Kitchen Supervisor to oversee daily meal preparation for patients and staff in a high-volume hospital setting. You will supervise cooks, manage inventory, ensure food safety, and assist with menu planning and training.

This on-site, full-time role requires a food service background, knowledge of sanitation regulations, and strong communication with staff.

Qualifications

• Current food management certification or obtainable within 30 days of hire.
• Must possess or be able to obtain a State of Arizona Level One Fingerprint Clearance Card.
• Able to correctly use and read thermometer.
• Minimum two (2) year experience in fullservice or institutional food service environment, preferably with high volume.
• High School Diploma or equivalent.
• Knowledge of pertinent food service andsanitation regulations.

Responsibilities

• Supervising the daily activities of cooks.
• Assist with inventory,ordering, stocking.
• Ensure adherence tofood safety standards including storage and stock rotation.
• Prepare and serve meals for patients and staff.
• Assist with menuplanning.
• Guides andparticipates in the cleaning and sanitizing of equipment, utensils, hoods,floors and work surfaces.
• Assist withtraining of other cooks.
• Ensure all food preparation and kitchen is cleaned andready for next shift.
• Complete all TGC required trainings.
• Able to effectivelyinteract with staff and customers.
• Other duties as assigned

Skills

Supervisory experience

Food safety knowledge

Inventory management

Menu planning

Thermometer reading

High-volume food service

Communication with staff

Education

High School Diploma or equivalent

Job description

The Guidance Center in Flagstaff, AZ, seeks a hands-on Kitchen Supervisor to oversee daily meal preparation for patients and staff in a high-volume hospital setting. You will supervise cooks, manage inventory, ensure food safety, and assist with menu planning and training.

This on-site, full-time role requires a food service background, knowledge of sanitation regulations, and strong communication with staff.