PURPOSE / SUMMARY
The Kitchen Supervisor plays a critical leadership role within the EL/IL culinary program, partnering closely with the Executive Chef to deliver a refined, consistent, and resident-focused dining experience. This position is responsible for executing daily kitchen operations with precision, leading and developing culinary team members, and ensuring all food produced meets the highest standards of quality, safety, and presentation—while supporting the unique dietary and service needs of assisted living and memory care residents.

• Culinary Leadership & Execution
  Lead by example in daily production, ensuring all food is prepared, plated, and delivered to exceptional standards of taste, consistency, and presentation. Maintain a calm, controlled, and highly organized kitchen environment.
• Team Leadership & Development
  Supervise, coach, and train kitchen staff to uphold performance expectations. Reinforce standards, build accountability, and develop team capability in a fast-paced, high-expectation environment.
• Resident-Focused Dining Excellence
  Ensure all menu items meet EL/IL dietary needs, texture modifications, and nutritional standards. Maintain a strong awareness of resident preferences and deliver a hospitality-driven experience at all times.
• Operational Efficiency
  Execute daily kitchen operations with a focus on organization, speed, and accuracy. Anticipate needs, prevent bottlenecks, and maintain seamless service execution.
• Food Safety & Compliance
  Enforce strict adherence to all food safety, sanitation, and regulatory standards. Maintain full compliance with temperature controls, labeling, storage, and cleaning protocols.
• Inventory & Cost Control
  Monitor inventory levels, manage ordering, and minimize waste. Ensure proper product utilization, portion control, and adherence to budgeted food cost targets.
• Scheduling & Staffing Support
  Assist in building and maintaining effective schedules to ensure appropriate staffing levels aligned with service demands.
• Problem Solving & Accountability
  Take immediate ownership of operational challenges, resolving issues quickly and effectively while maintaining professionalism and composure.
• Vendor & Product Management
  Support vendor relationships, ensure product quality standards are met, and address discrepancies or service issues promptly.
• Leadership Coverage
  Act as the Executive Chef in their absence, ensuring continuity of leadership, standards, and operational excellence.
• Equipment & Facility Oversight
  Ensure all kitchen equipment is properly maintained, clean, and in safe working condition; escalate repair needs as necessary.

• High school diploma required; culinary degree or formal training strongly preferred
• Must be 18 years of age or older
• Minimum of 2+ years of experience in a Sous Chef or equivalent leadership role, with a proven track record of leading, developing, and holding teams accountable in a high-volume environment
• Experience in senior living, healthcare, or similar environments strongly preferred, with demonstrated knowledge of assisted living and memory care dietary needs, including texture modifications and specialized diets
• ServSafe Manager Certification required (or ability to obtain within a designated timeframe)
• Strong command of cooking methods, ingredients, kitchen equipment, production processes, and food safety and sanitation standards
• Demonstrated ability to manage and direct a diverse team, maintaining professionalism, consistency, and high performance standards
• Strong problem-solving skills with the ability to make timely decisions in a fast-paced, high-pressure environment
• Excellent communication skills, with the ability to effectively read, write, and communicate in English
• Proven ability to prioritize, multi-task, and execute with a high level of organization and attention to detail
• Collaborative leadership style with a strong focus on resident satisfaction and hospitality-driven service

• Collaboration – Works effectively across teams and departments to achieve operational goals
• Communication – Clearly conveys expectations, provides feedback, and maintains open, professional dialogue
• Delivering Results – Consistently meets or exceeds performance, quality, and operational standards
• Service to Others / Customer Focus – Prioritizes resident experience and anticipates needs
• Personal Accountability – Takes ownership of responsibilities, actions, and outcomes

• Must be able to stand and walk for extended periods of time
• Must be able to bend, reach, and stoop frequently
• Must be able to lift and carry up to 50 pounds
• Ability to work in a fast-paced kitchen environment, including exposure to heat, cold, and noise