Kitchen Supervisor

Company Description

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Job Description

Are you a passionate culinary professional with leadership experience? Forefront is seeking a Kitchen Supervisor to oversee our dining services at two senior living communities in Billings, MT. In this role, you will lead a dedicated team, ensure high-quality meal preparation, and create a welcoming dining experience for our residents. If you thrive in a fast-paced kitchen, value teamwork, and take pride in serving nutritious and delicious meals, we’d love to hear from you!

Benefits Offered:

-Medical, Dental, Vision, Company Provided Life Insurance, and 401K w/Company Match!

-Vacation, Sick Leave, and 6 Paid Holidays! (FT only)

-Employee Assistance Program!

-Employee Referral Program!

-On Site & Discounted Childcare!

Pay Range: $22.00-$25.00

Position Summary
The Kitchen Supervisor ensures the smooth operation of the culinary department in accordance with current applicable federal, state, and local standards, regulations, and facility policies. This role is critical in providing high-quality meals to residents, maintaining dietary standards, and fostering a safe and supportive environment for both residents and staff. The Kitchen Supervisor will oversee culinary staff, assist with food ordering and inventory management, and ensure that all food is prepared and served according to established guidelines.

Essential Job Functions

• Coordinate food preparation and meal service, ensuring that the nutritional needs and dietary restrictions of senior residents are met.

• Ensure customer satisfaction.

• Supervise and direct culinary staff, filling positions as necessary, and ensuring that staffing levels are adequate during all shifts.

• Ensure that portion sizes, recipes, and menu plans are followed to meet both nutritional and resident satisfaction standards.

• Monitor the temperature of hot and cold foods throughout preparation and service to ensure safety and compliance with food safety regulations.

• In the absence of the Chef/RED, assist with food product inspections, receiving deliveries, and ensuring proper storage of supplies and food products.

• Lead culinary staff in the absence of the Chef/RED, ensuring that all tasks are completed according to plan and that food safety standards are upheld.

• Maintain knowledge of all relevant federal, state, and facility-specific rules, regulations, and policies to ensure a safe dining environment for residents.

• Understand and follow the facility's fire and disaster plans, ensuring culinary staff is well-prepared for emergencies.

• Support other culinary-related duties as assigned by the Chef/RED.

Qualifications

Qualifications

• At least two (2) years of food service experience, preferably in a senior living or healthcare setting.

• Strong knowledge of quantity food preparation, special diets, and portion control in a senior living or healthcare environment.

• Ability to read, understand, and follow recipes, diet orders, and work assignments.

• Must have the flexibility to work hours outside the regular schedule, including in emergency situations or to cover staff absences.

• Patient, compassionate, and able to communicate effectively with residents, families, and staff.

• Ability to handle the physical demands of the job, including lifting and carrying up to 75 pounds, standing for extended periods, and working with cleaning chemicals.

Education Requirement

• High school diploma or equivalent preferred.

• Additional education in quantity cooking or therapeutic diets is a plus.

• ServSafe Food Protection Manager Certification (must be obtained within 90 days)

Competencies

• Customer Service Oriented: Ability to interact with residents and families in a warm, friendly, and professional manner.

• Basic Food Preparation Knowledge: Understanding of senior nutrition and the ability to prepare and serve meals according to dietary needs.

• Sanitation and Safety Practices: Adherence to food safety standards and sanitation protocols.

• Thoroughness: Ensuring all tasks are completed accurately and to the highest standard.

• Time Management: Efficiently managing time to meet meal deadlines and service schedules.