Culinary Supervisor in Albemarle, North Carolina at ThriveMore

Summary: The Culinary Supervisor has primary responsible for the overall leadership and daily operations of dining services for the Taylor House. This role combines hands-on culinary responsibilities with oversight of food service operations, team leadership, regulatory compliance, and resident satisfaction. The Culinary Supervisor ensures high-quality meals, a welcoming dining experience, and efficient kitchen operations while maintaining compliance with all applicable health and safety standards.

Knowledge, Skills and Abilities

• Knowledge of food preparation techniques, menu planning, and safe food handling practices.
• Understanding of federal, state, and local food safety and sanitation regulations.
• Familiarity with special diets, including therapeutic and modified diets commonly used in senior living.
• Basic knowledge of budgeting, food cost control, and inventory management.
• Strong leadership and team supervision skills, with the ability to coach and develop staff.
• Effective communication and interpersonal skills to engage residents, families, and team members.
• Organizational and time management skills with the ability to prioritize in a fast-paced environment.
• Problem-solving skills with the ability to address operational and resident concerns proactively.
• Basic computer skills for scheduling, ordering, and documentation.
• Ability to lead while actively working alongside the team in a hands-on environment.
• Ability to maintain high standards of quality, cleanliness, and service with limited staff.
• Ability to manage multiple responsibilities and adapt to changing needs throughout the day.
• Ability to exercise sound judgment and make decisions aligned with community standards and regulations.
• Ability to build positive relationships and create a welcoming dining experience for residents.

Supervisory Responsibilities

• Dietary staff

Essential Functions

• Prepares and serves high-quality, nutritious meals in accordance with planned menus and resident preferences.
• Ensures food presentation, taste, and portioning meet community standards.
• Accommodates special diets and physician-ordered dietary needs.
• Exercises independent judgement in menu planning, budget, and daily operations.
• Manages food ordering, inventory, and cost control to meet financial targets.
• Oversee kitchen cleanliness, organization, and equipment maintenance.
• Responsible for hiring, training, performance management, and disciplinary actions.
• Supervises, schedules, and supports the dietary staff.
• Provides training, coaching, and performance feedback to team members.
• Fosters a positive, team-oriented work environment.
• Ensures compliance with all local, state, and federal regulations, including food safety and sanitation standards.
• Maintains proper documentation related to food temperatures, sanitation logs, and inspections.
• Promote safe work practices and a clean, hazard-free environment.
• Engages with residents to understand preferences and enhance satisfaction.
• Responds promptly and professionally to feedback and concerns.
• Creates a warm, hospitality-driven dining environment.
• Complies with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.
• This position is designated as essential to the operations of the organization. Team members in this role may be required to report to work during emergencies, inclement weather, or other situations when the organization remains operational.

Qualification Requirements

• High school diploma or equivalent (GED).
• Minimum two (2) years of supervisory or management experience leading multiple team members.
• Demonstrated knowledge of food safety, sanitation, infection prevention, and regulatory compliance.
• Experience managing budgets, food costs, labor costs, purchasing, and inventory controls.
• Ability to communicate effectively verbally and in writing.
• Ability to lead teams, manage multiple priorities, and work effectively in a fast-paced environment.
• Ability to obtain and maintain any required food safety certifications.

Preferred Qualifications

• Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, Nutrition, Business Administration, or related field.
• Certified Dietary Manager (CDM), Certified Food Protection Manager (ServSafe), or similar credential.
• Previous experience in senior living, long-term care, healthcare dining, or hospitality operations.
• Experience overseeing multiple dining venues, catering services, or special events.
• Experience implementing resident-centered dining programs and hospitality initiatives.

Physical Demands

• Always required to use hands and arms to cut, stir, lift, and operate kitchen tools and equipment
• Always required to stand, walk, bend, reach, and perform repetitive motions while preparing food.
• Always required to use visual acuity and manual dexterity to measure, portion, and assemble food items accurately.
• Frequently required to lift and carry up to 50 pounds; occasionally lift heavier items with assistance.
• Frequently required to kneel, crouch, or reach for cleaning or food preparation tasks.
• Ability to operate kitchen equipment safely.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

• Always works indoors in kitchen in close proximity to hot surfaces, steam, and cooking equipment.
• Frequently exposed to heat, steam, noise, and kitchen odors..
• Frequently works in a fast-paced environment with time-sensitive meal preparation requirements.
• Occasionally exposed to minor cuts, burns, and bruises.
• Must follow safety, sanitation, and infection control procedures at all times.