Kitchen Operations Supervisor

Job Description:

I. Position Summary:

The Kitchen Operations Supervisor provides hands-on leadership and operational oversight for main kitchen production, receiving, inventory, and sanitation. The supervisor coordinates daily workflow, supports and coaches’ staff, ensures timely and accurate service, and maintains compliance with food safety, quality, and regulatory requirements. This position serves as supervisor on duty when other culinary leaders are unavailable and works closely with the Executive Chef, Executive Sous Chef, purchasing and receiving staff, culinary employees, and the sanitation team.

II. Core Competencies:

• Build effective interpersonal and interdisciplinary relationships while maintaining professional and positive conduct.

• Identify operational issues independently, take ownership of follow-up, and improve systems, workflows, and procedures.

• Engage, coach, train, and support employees to strengthen performance and accountability.

• Apply sound judgment to maintain safe, high-quality, efficient, and customer-focused food service for patients, residents, clients, employees, and visitors.

• Lead by example in following Hebrew SeniorLife policies, department procedures, nutritional requirements, and ServSafe standards.

• Demonstrate flexibility, reliability, accountability, and commitment to the mission and values of Hebrew SeniorLife.

III. Primary Areas of Responsibility:

1. Operational Leadership and Staff Supervision

o Provide visible, hands-on leadership and serve as supervisor on duty when assigned or when other culinary leaders are unavailable.

o Assign work, coordinate staffing coverage, and adjust priorities based on production, service, and operational needs.

o Conduct or participate in daily huddles and communicate production, staffing, service, safety, and follow-up priorities.

o Coach, train, and support culinary and sanitation staff; reinforce performance expectations, attendance, teamwork, and accountability.

o Escalate employee relations, staffing, safety, or operational concerns to culinary leadership and document follow-up as required.

2. Food Production and Service Execution

o Oversee daily food production for patient and resident meals, Meals on Wheels, retail/cafeteria service, catering, and special events.

o Ensure staff follow standardized recipes, production tallies and schedules, portion standards, diet and allergen requirements, quality standards, and service timelines.

o Coordinate workflow across production areas to support efficient operations and timely meal service and delivery.

o Monitor food quality, temperature control, portioning, yield, consistency, and presentation; resolve discrepancies before service or delivery.

o Attend or conduct production huddle with the chefs and culinary staff.

3. Receiving, Food Storage, and Inventory Control

o Oversee receiving procedures to verify product accuracy, quality, temperature, condition, and compliance with food safety standards.

o Maintain proper storage practices, including labeling, dating, FIFO rotation, allergen separation, organization, and secure storage.

o Monitor inventory levels and communicate purchasing needs, substitutions, shortages, and delivery concerns proactively to the purchasing and receiving team.

o Conduct routine inventory checks, support scheduled inventory counts, investigate discrepancies, and minimize waste, shortages, and product loss.

o Ensure receiving and inventory records are complete, accurate, and maintained according to department requirements.

4. Cleaning, Sanitation, and Regulatory Readiness

o Oversee the daily cleaning and sanitation program for the main kitchen, storage, receiving, and service areas.

o Supervise the sanitation team and verify completion and documentation of daily, weekly, and monthly cleaning schedules.

o Inspect equipment, workstations, storage areas, and production spaces; correct deficiencies and reinforce a clean, organized, and safe work environment.

o Report equipment repair and maintenance needs to the appropriate stakeholders and track issues through completion.

o Conduct and document weekly internal sanitation audits or Environment of Care rounds and ensure corrective actions are completed.

o Maintain readiness for Department of Public Health, CMS, and internal inspections and ensure compliance with organizational and regulatory food safety standards.

IV. Qualifications:

• Three years of food service experience, preferably in healthcare, institutional, or high-volume operations, including at least two years in a supervisory or leadership role.

• Experience overseeing high-volume food production, receiving, inventory control, and kitchen sanitation.

• Working knowledge of food safety, temperature control, labeling, dating, FIFO, allergen awareness, and regulatory inspection readiness.

• Current ServSafe Manager Certification and Allergen Awareness Certificate.

• Strong leadership, communication, organizational, and interpersonal skills.

• Ability to prioritize multiple responsibilities, exercise sound judgment, and adapt to changing operational needs in a fast-paced environment.

• Proficiency with Microsoft Word, Excel, email, and computerized menu systems such as Computrition.

• Professional, proactive, collaborative, and results-oriented approach.

V. Physical Requirements:

• Must be able to lift, push, and pull up to 50 pounds.

• Must be able to stand, walk, bend, reach, and move throughout kitchen, cafeteria, storage, receiving, and service areas for extended periods.

• Refer to the Physical Requirements sheets in Occupational Health for additional information.

Remote Type:

Salary Range: