A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
FT Day and FT Evening shifts available: Shifts range from 6:15 am start to 11:45 am start time,and end between 2:30 pm and 7:45 pm The Cook/Dietary Supervisor oversees the operations of the dietary department. This role ensures high-quality meal production, accurate patient tray assembly, regulatory compliance, and a clean, safe kitchen environment. The supervisor manages kitchen staff, coordinates with nursing units, handles cash reconciliation, and secures the facility at closing.
What You'll Do Shift Leadership & Staff Management Daily Scheduling:
Verify attendance, adjust staff placement based on needs, and handle emergency call-ins or shift coverage
Performance Monitoring:
Conduct regular floor rounds to supervise employees in the main kitchen, dish room, and cafeteria
Task Assignment:
Delegate daily and deep-cleaning lists to the night crew; ensure staff setup the kitchen for the following day's morning shift
Training & Compliance:
Conduct brief shift meetings (in-services) focusing on safety, ticket reading accuracy, and operational protocols
Patient Experience & Tray Line Operations Dietary Coordination:
Communicate with nursing units to collect diet changes, update lunch/dinner tickets, and coordinate guest trays
Quality & Safety Control:
Take and record food temperatures on the tray line; monitor ticket-reading accuracy and ensure proper beverage placement
On-Time Delivery:
Supervise the dinner tray line, coordinate immediate "call-down" requests from nursing units, and ensure late trays are delivered within 10 minutes
Inventory & Food Safety Compliance Inspections:
Audit the cooks', bakers', and nourishment coolers daily for organization, cleanliness, and proper food dating
Nourishment Supply:
Audit floor nourishment rooms, document inventory counts, and coordinate restocking
Equipment Care:
Monitor kitchen equipment throughout the shift; ensure exhaust fans and heavy cooking equipment are turned off at closing
Cash Handling & Financial Services Safe Drops:
Secure afternoon cafeteria cash drops in the safe prior to shift changes
Financial Reporting:
Process evening cash receipts, complete standard financial paperwork for accounting, and double-lock the safe at closing
Lock all walk-in refrigerators and freezers while conducting final temperature logs
Lock-Up:
Close and secure the cafeteria, lock all kitchen perimeter doors, file completed in-service paperwork, and turn off facility lighting
Discretionary Dismissal:
Review final kitchen cleanliness and preparation levels before approving staff departure What You'll Need Preferred Experience Minimum of 1-2 years of supervisory experience in a kitchen, cafeteria, or restaurant environment (healthcare, hospital, or long-term care experience is highly preferred) Experience with therapeutic diets or working closely with dietary clerks/dietitians is a plus
Skills & Competencies Multitasking & Pace:
Ability to manage a fast-paced environment, balance administrative duties (answering phones, paperwork) with physical kitchen tasks, and meet strict 10-minute delivery deadlines
Communication:
Strong verbal skills to direct staff, call out orders on the tray line, and professional phone etiquette for coordinating with medical units Attention to
Detail:
Precision in checking ticket accuracy, logging temperatures, and auditing food expiration dates
Financial Integrity:
Trustworthiness and basic math skills for handling cash drops and filling out financial paperwork Physical Requirements Ability to stand and walk for prolonged periods (up to 8 hours) Ability to lift, push, and pull food carts and stock items
