Kitchen Supervisor-Senior Living

Kitchen Supervisor - Senior Living

Join to apply for the Kitchen Supervisor role at NEXDINE Hospitality
. This position is located in Fort Wayne, IN and offers a variable hourly rate between $18 and $22 per hour, paid weekly via direct deposit.

• Position: Kitchen Supervisor
• Location: Fort Wayne, IN
• Hours: Variable
• Schedule: Full Time
• Pay Rate: $18-$22/hr (depending on experience)
• Pay Frequency: Weekly – Direct Deposit

• Generous Compensation & Benefits Package
• Health, Dental & Vision Insurance
• Company‑Paid Life Insurance
• 401(k) Savings Plan
• Paid Time Off:
  Vacation, Holiday, Sick Time
• Employee Assistance Program (EAP)
• Career Growth Opportunities
• Employee Perks & Rewards

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. The role oversees preparation, delivery, and execution of resident meals and events while ensuring customer satisfaction and maintaining high standards of kitchen operations.

• Manage operations of multiple outlets, including dining services for residents in Bistro, Health Care, and Independent Living settings.
• Ensure food temperatures are properly checked and maintained, following 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, overseeing sanitation of all kitchen areas and equipment.
• Monitor inventory and place orders for supplies and equipment, ensuring compliance with safety standards and budgetary requirements.

• Ensure quality and presentation of all meals, including buffet‑style, plated meals, and banquet service.
• Supervise preparation and cooking of food, assisting with tasks such as knife skills, prepping, and cooking.
• May assist in food production for special events, ensuring high culinary standards are maintained.

• 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.

• 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.

• May supervise hourly kitchen staff and other assigned personnel.

• Operate in both kitchen and office environments. In the kitchen, employees may be exposed to heat, steam, fire, and noise, using equipment such as ovens, stoves, mixers, and knives.
• In the office, employees will use standard office equipment like computers, phones, and photocopiers.

• 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.

• 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.

• Culinary school certificate or degree.
• Proficiency with Microsoft Office Suite.

• Serv Safe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification (MA).
• TIPS Alcohol Certification.

Mid‑Senior level

Full‑time

Management and Manufacturing

Food and Beverage Services

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