The Kitchen Supervisor reports to the Director of Operations and is responsible for the oversight, delivery and execution of resident meals and events. The Kitchen Supervisor is responsible for assisting in managing hourly kitchen staff
or other staff as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring resident satisfaction.

Essential Functions
Operations
• Responsible for overseeing 500+ resident meals, sanitation and safety of the kitchen, maintains regulatory standards of NYS Senior Living Communities.
• Provide oversight of dining services to ensure resident satisfaction.
• May meet with residents to review all aspects of dining service requirements 
• Assist in the set-up and breakdown of the kitchen to include full oversight of sanitation and cleanliness of the kitchen and retail operations.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or
arrange for equipment purchases or repairs.
• Assist with determining staff requirements and scheduling necessary to ensure timely delivery of
services.
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines,
and productivity are maintained.

Culinary
• Responsible for observing the food quality and high standards of all resident meals
• May assist with the production of food for all events.
• Supervise all aspects of dining operations.

People
• May instruct, train and supervise hourly colleagues  in the preparation, cooking, garnishing,
presentation and service of food.
• Provide excellent customer service to include being attentive, approachable, greeting and thanking
customers.
• May perform other duties and responsibilities as assigned.


Skills/Aptitude
• Leadership
• Team oriented
• Communication proficiency
• Customer/client focus
• Ability to work under pressure

Supervisory Responsibility
This position may supervise employees of the unit.

Work Environment
This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate
equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and
chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include
operating in an office environment. This role routinely uses standard office equipment such as computers, phones,
televisions, photocopiers, filing cabinets and fax machines.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully
perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb,
and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time.
The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral
instructions and procedures.

Required Education and Experience
• High school diploma or equivalent
• 1 - 3 years’ experience in similar position
• Specialized training in catering

Preferred Education and Experience
• Culinary school certificate or degree
• Microsoft Office Suite

Required Eligibility Qualifications
• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)
• TIPS Alcohol Certification