Kitchen Supervisor

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.

Forefront is excited to welcome a passionate and skilled Kitchen Supervisor to our culinary team, supporting a critical access hospital in the heart of Big Timber, Montana.

Nestled in a stunning valley along the Yellowstone River and surrounded by three breathtaking mountain ranges, Big Timber offers the charm of a close-knit community with the adventure of the great outdoors. Conveniently located just an hour from Bozeman and Billings, and a short drive from Yellowstone National Park, this vibrant small town is the perfect place to call home for those who love natural beauty and a welcoming atmosphere.

Take the next step in your culinary career while enjoying the unique lifestyle Big Timber has to offer!

Benefits Offered:

• Medical, Dental and Vision Benefits! (FT only)
• Vacation, Sick Leave, and 6 Paid Holidays! (FT only)
• Employee Assistance Program!
• Employee Referral Program!

Pay Range: $19.00-$24.00

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 patients and 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.

• Assist with food product inspections, receiving deliveries, and ensuring proper storage of supplies and food products.

• Lead culinary staff, 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 Director of Culinary.

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.

Physical Demands

• The Kitchen Supervisor is required to stand and walk for long periods and must be able to bend, stoop, reach, lift, and carry food products, supplies, and equipment.

• Must be able to lift and/or carry weights ranging from 50 to 75 pounds.

• Must be able to work with chemicals/cleaning agents and be able to adapt to the physical demands of the senior living environment.

Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.