Who We Are:
NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.
Job Details
Position: Kitchen Supervisor
Location: Goshen, IN
Hours: Full time
Pay Rate: $17.00-$20.00/hr
Pay Frequency: Weekly - Direct Deposit
What We Offer You:
Kitchen Supervisor Summary:
The Kitchen Supervisor reports to the Director of Operations and is responsible for the day-to-day management of multiple outlets, including the Bistro, Health Care, and Independent Living. This role oversees the preparation, delivery, and execution of resident meals and events while ensuring customer satisfaction and maintaining high standards of kitchen operations.
Kitchen Supervisor Essential Functions and Key Tasks
Operations:
Manage the operations of multiple outlets, including dining services for residents in Bistro, Health Care, and Independent Living settings.
Ensure that food temperatures are properly checked and maintained, and follow all recipes and procedures to guarantee quality.
Assist with scheduling staff to ensure adequate coverage for all shifts, including weekends, holidays, and various meal periods (AM, mid-day, and PM).
Ensure the kitchen is properly set up and cleaned, including overseeing the sanitation of all kitchen areas and equipment.
Monitor inventory and place orders for supplies and equipment, ensuring compliance with safety standards and budgetary requirements.
Culinary:
Ensure the quality and presentation of all meals, including buffet-style, plated meals, and banquet service.
Supervise the preparation and cooking of food, assisting with various tasks such as knife skills, prepping, and cooking.
May assist in food production for special events, ensuring high culinary standards are maintained.
People Management:
Train, supervise, and provide ongoing support to hourly kitchen staff in food preparation, cooking, garnishing, and service.
Provide excellent customer service by being approachable, attentive, and responsive to resident and customer needs.
May perform other duties as assigned by the Director of Operations.
Skills & Aptitude:
Strong leadership and communication skills.
Team-oriented with the ability to work under pressure.
Experience with supervising staff and managing kitchen operations.
Ability to prioritize tasks and ensure timely delivery of services.
Supervisory Responsibility:
Work Environment:
Operate in both kitchen and office environments. In the kitchen, employees may be exposed to heat, steam, fire, and noise and will be required to use kitchen equipment such as ovens, stoves, mixers, and knives.
In the office, employees will use standard office equipment like computers, phones, and photocopiers.
Physical Demands:
Ability to stand for extended periods, lift up to 40 pounds, and perform tasks requiring manual dexterity.
Must be able to reach, bend, kneel, stoop, and work under various physical conditions.
Required Education and Experience:
High school diploma or equivalent.
1-3 years of experience in a supervisory position within food services or a related field.
Specialized training in catering, food handling, and safety.
Preferred Education and Experience:
Required Certifications:
ServSafe Certification.
Choke Safety Certification.
Allergen Awareness Certification (MA).
TIPS Alcohol Certification.
