Supervisor, Culinary Services

Job Summary

Serves as a working supervisor overseeing culinary services in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures. May be responsible for directing culinary staff and assisting in ordering, inventorying, and production set‑up. Assists in the supervision of day‑to‑day activities, orients and trains team members, monitors productivity, provides suggestions for increased service or productivity, promotes a safe working environment, and performs problem‑solving with customers to ensure satisfaction with quality and service.

Responsibilities

• Serve as a working supervisor coordinating food preparation and meal service.
• Ensure schedule is covered; cover open shifts when necessary.
• Plan and initiate cooking schedule for food preparation to ensure meal delivery at scheduled times.
• Ensure appropriate portioned servings, recipes, and menus are followed.
• Ensure nutritional snacks are prepared daily.
• Monitor temperature of hot and cold foods through food preparation and service to meet established temperature goals prior to steam‑table transfer and maintain them throughout meal service.
• Determine amount and type of food and supplies required for daily menus.
• Notify the Director of food, supplies, or equipment needs.
• Report equipment breakdowns and unsafe conditions to the Director.
• Ensure all equipment and work areas are cleaned.
• Supervise all culinary staff in the absence of the Director.
• Check and inspect food products and supplies as delivered, when requested or in the Director’s absence.
• Supervise and assist in storage of supplies and food products.
• Place food orders, when requested or in the Director’s absence.
• Follow operating standards, pursue quality improvements, and communicate standards and expectations to the team.
• Assist in locating, reconciling, and verifying accuracy of transactions.
• Operate equipment with peripheral electronic data processing, when needed.
• Provide excellent customer service, including positive greetings, patience, active listening, and clear verbal communication.
• Operate ordering systems such as cash registers, terminals, or software.
• Process customer cash, check, and non‑cash payments.
• Maintain proper security of cash at all times.
• Understand, follow, and ensure compliance with DRH cash‑handling policies and procedures.
• Wear uniforms in accordance with dress‑code requirements.
• Maintain regular attendance and punctuality for scheduled shifts.
• Maintain professional and technical knowledge through continuing education opportunities.
• Utilize assistive devices for lifting as mandatory.
• Adhere to safety protocols at all times; understand the facility’s fire and disaster plans; follow established procedures during drills and emergencies.
• Meet all required conditions of employment, including required vaccinations, per DRH policy.
• Implement DRH Standards of Behavior and exhibit behaviors consistent with DRH core values.
• Perform other related duties as assigned.

Qualifications

Minimum Qualifications

• Knowledge of all culinary jobs, proper and safe food preparation, food‑handling regulations, and best practices.
• Ability to effectively communicate with others.
• Basic ability to use technology related to job duties and responsibilities.
• Ability to follow applicable regulations, policies, and procedures.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to adapt procedures, processes, tools, equipment, and techniques to meet position requirements.
• Attention to detail.
• Ability to learn and use established techniques for efficient and compliant completion of duties; present oneself professionally; maintain a positive attitude; communicate with co‑workers and other departments respectfully; maintain professional relationships with coworkers, vendors, supervisors, managers, customers, and client representatives; provide clear directions and respond appropriately to employees; work well under pressure; work well alone and in a team; use relevant electronic and communication devices; work independently and complete assignments in a timely manner.

Education and Experience

• High school diploma or equivalent required.
• Experience directing team members and allocating resources required.
• Experience in an acute health‑care facility preferred.
• Strong team player.
• Basic phone and computer skills.
• Ability to read information on paper and computer screens.
• Knowledge of federal, state, and facility rules, regulations, policies, and procedures related to culinary services.

Certifications, Licenses, and Registrations

• Oklahoma food‑handler’s permit preferred.
• Blood‑borne pathogen training required.
• Current valid driver’s license and automobile liability insurance required for positions that involve travel.
• Safety‑Sensitive Position – must test negative for THC in pre‑employment and any subsequent drug tests; respirator and fit testing required; vaccinations required per DRH policy (medical and religious exemptions available upon request).

Leader Performance Expectations

Leaders of Others are expected to develop and sustain effective teams, model DRH core values, and drive results across multiple operational areas.

• Defining and assigning work: network with peers, patients, suppliers, and partners; delegate effectively; hire talent that fits values and practices.
• Enable direct reports to do the work.
• Build social contracts: transition to collaborative relationships with management; foster mutual respect and support with direct reports; demonstrate integrity.
• Time application: annual planning (budgets, projects), allocate time for direct reports, set team priorities, communicate with other units, patients, and suppliers.
• Deliver results in operating efficiency, patient experience, leadership, management, relationships, community engagement, and individual technical competence.