Kitchen Supervisor

NeuroRestorative, a part of the Sevita family, provides rehabilitation services for people of all ages with brain, spinal cord and medically complex injuries, illnesses and other challenges. In a variety of locations and community-based settings, we offer a range of programs, including vocational and therapy programs, day treatments, and specialized services for infants, children, adolescents, Military Service Members and Veterans.

About the role

Responsible for providing day-to-day direction to ALF kitchen staff, overseeing food preparation and distribution of meals to persons served; maintains cleanliness of the kitchen; ensures all quality assurance tasks are completed; ensures compliance with local, state and federal regulations as well as company policies.

Responsibilities

• Trains staff on standard concepts, practices and procedures for cooking and dietary food preparation.
• Prepares all menu items using established policies and procedures.
• Ensures presentation and preparation of all menu items adhere to established standards, prescribed diet plan, and are delivered at acceptable temperatures.
• Communicates any changes to the established menu according to company policy.
• Monitors and ensures special diets, meal plans, and portions are provided according to menu guidelines.
• Develops and maintains adequate food/supplies, orders as required.
• Inspects supplies, equipment, or work areas to ensure all equipment is cleaned and operating.
• Completes daily quality assurance checks including temperature logs, quat logs, dish machine logs, water temperatures, and any other quality checks required by state or local health departments and food temperature logs.
• Ensures high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times, in compliance with established standards.
• May oversee full-sized kitchen, in which meals are cooked and prepared on-site.
• Ensures all preventative maintenance services are conducted on kitchen equipment in accordance with established standards.
• Reports any hazardous conditions, equipment, accidents and incidents to supervisor.
• Adheres to policy requiring the timely reporting of consumer and/or employee injuries evidenced by attendance at orientation and annual mandatory education programs.
• Performs other related duties and activities as required.

Supervisory Responsibilities

• Supervises assigned personnel including performance evaluations, scheduling, orientation and training.
• Makes recommendations or decisions regarding employee hires, transfers, promotions, salary changes, discipline, terminations and similar actions.
• Resolves personnel problems within position responsibilities.

Requirements

• High school diploma or equivalent.
• Two years’ experience in food service industry.
• Supervisory experience preferred.
• ServSafe Certification.
• Allergen Certification.
• Other certifications as required by local jurisdiction.

Physical Requirements

Medium Work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.