Lead Kitchen Supervisor - Resident Dining & Events

NEXDINE Hospitality; Goshen (IN); On-site; USD 23,000 - 28,000; Full time

Benefits offered by this job

Compensation package

Health insurance

Life insurance

401(k) plan

Paid time off

EAP

Career growth

Perks & rewards

Job summary

NEXDINE Hospitality is seeking a Kitchen Supervisor in Goshen, IN to oversee daily dining operations across multiple outlets, ensuring quality meals and resident satisfaction. You will manage prep, cooking, events, staffing, and sanitation while upholding safety standards and budget considerations.

The role requires strong leadership, communication, and team supervision skills, with 1–3 years in food service supervisory duties, and relevant catering or culinary training.

Qualifications

• High school diploma or equivalent is required.
• 1–3 years of supervisory experience in food services or a related field.
• Specialized training in catering, food handling and safety.

Responsibilities

• Manage operations of multiple dining outlets for residents (Bistro, Health Care, Independent Living).
• Ensure food temperatures, recipes, and procedures maintain quality.
• Assist with scheduling staff for all shifts, including weekends and holidays.
• Oversee kitchen setup, cleaning, and sanitation; monitor inventory and budgeting.
• Supervise food prep, cooking, presentation, and event support.

Skills

Leadership

Communication

Staff supervision

Kitchen operations

Time management

Education

High school diploma or equivalent

Specialized catering training

Culinary school certificate/degree

Food safety training

Tools

Microsoft Office Suite

Job description

NEXDINE Hospitality is seeking a Kitchen Supervisor in Goshen, IN to oversee daily dining operations across multiple outlets, ensuring quality meals and resident satisfaction. You will manage prep, cooking, events, staffing, and sanitation while upholding safety standards and budget considerations.

The role requires strong leadership, communication, and team supervision skills, with 1–3 years in food service supervisory duties, and relevant catering or culinary training.