Kitchen Supervisor - St. Anthony Healthcare Center

St. Anthony Healthcare Center

About the role

The Kitchen Supervisor assists in the oversight of daily kitchen operations within the skilled nursing facility, ensuring the safe, timely, and efficient preparation and delivery of meals that comply with resident nutritional needs, physician-prescribed diets, and regulatory standards. This position provides direct supervision of kitchen staff, maintains compliance with food safety and sanitation requirements, and supports high-quality, resident-centered dining services in alignment with federal, state, and local regulations.

Responsibilities

• Supervises Dietary employees in accordance with organizational policies and applicable laws.
• Supervise daily kitchen operations, including food preparation, cooking, portioning, and meal service.
• Ensure meals are prepared and served according to menus, therapeutic diet orders, standardized recipes, and portion control guidelines.
• Coordinate meal service schedules to support resident care routines and facility operations.
• Monitor food quality, presentation, temperature, and timeliness of service.
• Monitor and maintain all logs in the kitchen, including food temperatures, dish machine temperatures, sanitizing, sanitation buckets, food usage, MSDS sheets, use-by dating of food items, refrigerator, and freezer temperatures.
• Organize food preparation and services to ensure food is served within scheduled timeframes.
• Order food economically and efficiently from approved sources.
• Conduct regular meal observations and monitor food preparation, quality, presentation, temperature, and timeliness of service.
• Provide food alternatives of similar nutritional value.
• Maintain sufficient inventory of food and supplies.
• Establish effective systems to track inventory and secure storage areas.
• Ensure food is received, stored, prepared, held, and served under sanitary conditions to prevent foodborne illness.
• Supervise, schedule, and assign duties to kitchen staff, including cooks and dietary aides.
• Schedule routine deep cleaning of the kitchen and kitchen equipment.
• Supervise trash and waste disposal in compliance with state and federal requirements.
• Inspect for signs of rodents or pests and report findings to the supervisor.
• Monitor kitchen equipment for safe and proper operation; report maintenance or repair needs promptly.
• Monitor staff performance and adherence to facility policies and procedures.
• Assist with onboarding and orientation of new dietary employees.
• Ensure compliance with CMS regulations, state health department requirements, and local food safety standards.
• Ensure proper food handling, storage, labeling, and temperature monitoring.
• Ensure compliance with infection prevention practices, including hand hygiene and personal protective equipment use.
• Interview residents, family members, legal representatives, and significant others to obtain and update information needed for individualized plans of care.
• Participate with the interdisciplinary team to develop, implement, and evaluate plans of care.
• Participate in care conferences.
• Communicate resident concerns and responses to interventions to interdisciplinary team members, the Dietitian, and direct care staff.
• Collaborate with other departments to identify and accommodate individual resident choices, preferences, and customary routines regarding eating.
• Assist the Dietitian with planning menus that meet the nutritional needs of residents in accordance with recommended dietary allowances and regulations.
• Verify resident information regarding new admissions, diet order changes, room changes, and daily census.
• Refer complex nutritional issues to the Dietitian for assessment and intervention.
• Perform in-services for dietary staff as needed.
• Participate in the department's budget development.
• Communicate with and make recommendations to the Administrator regarding resident food and nutrition services, personnel, and budget issues.
• Interpret company policy and make decisions based on the application of those policies where applicable.
• Participate in Quality Assurance and Performance Improvement activities and implement recommendations as needed.
• Conduct audits to ensure compliance with state and federal regulations.
• Perform other duties as assigned.

Requirements

• High school diploma or equivalent.
• One-year supervised food service experience in an institutional setting focusing on planning, preparing, and servicing regular and therapeutic diets preferred.
• Supervisory experience in a kitchen or dietary environment preferred.
• Currently enrolled in a Certified Dietary Manager program.
• Strong understanding of food safety, sanitation, and infection control practices.
• ServSafe certified or certification required within 90 days of employment.
• Computer skills are required.
• Meets all state and federal criminal background check requirements.

Benefits

• Competitive pay
• Medical, dental, and vision insurance
• 401K with matching funds
• Life Insurance
• Employee discounts
• Tuition Reimbursement
• Student Loan Reimbursement