Food Service Supervisor I

About the Massachusetts Veterans Home at Chelsea

The Massachusetts Veterans Homes are independent state agencies operating under the Executive Office of Veterans Services (EOVS). Owned and operated by the Commonwealth of Massachusetts, the Veterans Homes provide long-term care, skilled nursing, and residential services that support the healthcare, personal, and psychosocial needs of Massachusetts veterans.

The care provided at the Veterans Homes is supported by a multidisciplinary team of approximately 450 employees, including healthcare professionals, support staff, skilled trades, dietary services, managers, consultants, and contractors. Together, we share a commitment to excellence and providing compassionate care to the veterans we proudly serve.

Position Overview

The Massachusetts Veterans Home at Chelsea is seeking a motivated Food Service Supervisor I to join our team. MVH Chelsea is a long-term care and independent living facility dedicated to providing high-quality services to veteran residents.

The Food Service Supervisor I oversees and supports daily kitchen operations, including food preparation, cooking, sanitation, and safety practices. This position supervises and evaluates cooks and kitchen staff while ensuring compliance with food quality, safety, and service standards.

The ideal candidate is a team-oriented leader with strong attention to detail, problem-solving skills, and the ability to manage multiple priorities. The successful candidate will demonstrate professionalism, adaptability, and a commitment to providing excellent service while supporting a safe and positive dining experience for our veteran residents.

Detailed Statement of Duties and Responsibilities

• Supervise kitchen staff in the preparation, cooking, and service of meals, including assigning duties and ensuring timely completion of food preparation in accordance with established food service standards.
• Coordinate daily kitchen operations, including food preparation schedules, staffing assignments, and meal service requirements for veteran residents, staff, and special functions.
• Ensure food service areas, including kitchens, storage areas, and equipment, comply with sanitation, safety, and regulatory standards. Report maintenance or safety concerns as needed.
• Train, coach, and provide guidance to dietary employees regarding food preparation techniques, sanitation practices, safety procedures, and operational expectations.
• Assist with menu planning to ensure meals are prepared efficiently, meet dietary requirements, and align with available staffing, supplies, and resources.
• Manage food and supply usage to maintain appropriate inventory levels, minimize waste, and ensure availability of necessary ingredients.
• Review menus, inventory, and production needs to determine appropriate quantities, ingredients, staffing requirements, and substitutions.
• Prepare and cook a variety of foods, including meats, fish, poultry, vegetables, soups, salads, desserts, sauces, gravies, and other menu items according to recipes and established standards.
• Evaluate food quality, appearance, taste, temperature, and portion consistency to ensure meals meet quality and safety expectations.
• Operate and maintain kitchen equipment used for food preparation, portioning, and service.
• Ensure proper food handling, storage, temperature control, cleaning, and sanitation practices are followed to prevent spoilage and maintain compliance with regulations.
• Maintain accurate records related to food inventory, preparation, consumption, waste, and other required documentation.
• Inspect work areas and storage areas for compliance with sanitation standards and address concerns promptly.
• Prepare meals for special events and assist with modified or specialty menu needs.
• Conduct employee orientations, training programs, and ongoing education related to food safety, sanitation, and food preparation practices.
• Evaluate employee performance, provide feedback and coaching, address work-related concerns, and recommend corrective actions when appropriate.
• In the absence of the Food Service Supervisor II, assume responsibility for supervisory duties and daily operations.
• Perform related duties as assigned, including recipe development, menu planning support, meetings, and operational improvement activities.
   

Qualifications Required at Hire

• Knowledge of food preparation methods, cooking techniques, and procedures used in large-scale food service operations.
• Knowledge of food safety, sanitation practices, kitchen operations, and proper handling, storage, and preparation of food.
• Understanding of food values, measurements, weights, and portion control practices.
• Knowledge of the duties, responsibilities, and performance expectations of cooks and kitchen personnel.
• Working knowledge of menu planning, recipe interpretation, and food production processes.
• Demonstrated skill and experience preparing and cooking a variety of foods in a high-volume food service environment.
• Ability to evaluate food quality based on taste, appearance, temperature, freshness, and presentation.
• Ability to manage food resources effectively, reduce waste, and maintain appropriate supply levels.
• Ability to read and interpret recipes, production schedules, and measurement guidelines.
• Ability to follow and communicate written and verbal instructions clearly and effectively.
• Ability to understand and apply applicable laws, regulations, policies, procedures, and food service standards.
• Strong leadership skills with the ability to supervise, assign work, train employees, evaluate performance, and promote effective teamwork.
• Ability to establish and maintain positive working relationships with staff, residents, and other departments.
• Ability to maintain accurate records and documentation.
• Ability to provide clear oral and written direction.
• Ability to stand for extended periods and lift/carry heavy objects as required.
• Ability to adapt to changing priorities and work effectively in a fast-paced environment.

First consideration will be given to those applicants that apply within the first 14 days.

Minimum Entrance Requirements: 

Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below.  

Substitutions:  

I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience.*  

II.  A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience.*  

III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience.*