Home › Companies › 1a214979 2739 4245 A1d1 38dc8531018f 19000101 000001 › Assistant Kitchen Supervisor

Assistant Kitchen Supervisor

1a214979 2739 4245 A1d1 38dc8531018f 19000101 000001 · Hemet, CA, US, Hemet, CA · Active · $34–$38 / hour · ADP Workforce Now Recruiting

Job facts

Field	Value
Company	1a214979 2739 4245 A1d1 38dc8531018f 19000101 000001
Title	Assistant Kitchen Supervisor
Normalized title	-
Department / team	-
Location	Hemet, CA, United States
Work model	-
Employment type	-
Salary	$34–$38 / hour
Status	active
ATS provider	ADP Workforce Now Recruiting
Posted / first seen	2026-05-13 / 2026-05-31
Changed / last seen	2026-06-06 / 2026-06-06

Related slices

Page	What it contains	Open
Company jobs	Active postings from 1a214979 2739 4245 A1d1 38dc8531018f 19000101 000001.	Open
Company breakdowns	Role, location, ATS, and work model facets for this company.	Open
ATS provider jobs	Active postings observed through ADP Workforce Now Recruiting.	Open
Provider filtered search	The same provider as a filtered job collection.	Open
City jobs	Active postings in Hemet.	Open
Lifecycle events	Open, update, close, and reopen events for this posting.	Open
Original posting	Canonical source or apply URL captured from the ATS.	Open

Linked records

Company	1a214979 2739 4245 A1d1 38dc8531018f 19000101 000001
Source	7df9ebfa-543e-413f-83c7-7b8305f778b5
ATS provider	ADP Workforce Now Recruiting

Description

POSITION SUMMARY DEFINITION Under direction from Director of Food and Nutrition Services , plans, organizes, and supervises the administration of dietary services program at Hemet Global Medical Center and Hemet Recovery Center; and performs other related duties as required. CLASS CHARACTERISTICS The incumbent of this one-position class is responsible for the overall supervision of all aspects of the skilled nursing facility and chemical dependency dietary services program including the nutritional services and the preparation, storage, cooking, and serving of food. POSITION QUALIFICATIONS Education Completion of high school or equivalent. Experience Minimum 1 year experience in an acute care setting, supervising food service employees. Knowledge of Diet office processes, and special diets. Ability to perform every position on the trayline and train food service workers in processes for performing required tasks according to department policies and procedures. Licensure/Certification Possession of a valid Serve Safe Certification or Food Service Certification KNOWLEDGE & ABILITIES Knowledge of: Food services management. Concept of nutrition. Principles, methods, techniques, and equipment used in preparing, cooking, and serving large quantities food in institutional or skilled nursing facility kitchens. Practices used in the procurement, storage, and inventorying of large quantities of food. Sanitation and safety regulations and practices. Principles and methods of menu planning. Ability to: Plan, direct, coordinate, and supervise the work of others. Analyze food service management and personnel problems. Evaluate alternatives, and devise workable solutions. Prepare budget requests including cost, food, and material estimates. Develop creative planning strategies to enhance services and maximize cash flow. Prepare and maintain records and written reports relating to food services operations. Comprehend, interpret and apply laws, rules, regulations, policies, and procedures affecting a food services unit in a skilled nursing facility and recovery. Establish and maintain effective working relationships.

Full job record

Job ID	f909b5f09fec434a751a19659acc320e034cbffd
Org ID	5305752d-c538-44b2-82c7-37bd55d83672
Source ID	7df9ebfa-543e-413f-83c7-7b8305f778b5
Board ID	7df9ebfa-543e-413f-83c7-7b8305f778b5
Provider	adp_workforcenow
Provider Job Key	617212
Title	Assistant Kitchen Supervisor
Normalized Title	—
Status	active
Active	yes
Location Text	Hemet, CA, US, Hemet, CA
Department	—
Team	—
Employment Type	—
Workplace Type	—
Remote Policy	—
Country	United States
Region	CA
City	Hemet
Salary Raw	33.80 To 38 (USD) Hourly
Salary Min	33.8
Salary Max	38
Salary Currency	USD
Salary Period	hour
Source URL	https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=1a214979-2739-4245-a1d1-38dc8531018f&ccId=19000101_000001&lang=en_US&type=JS&jobId=617212&jwId=9201561211618_1
Apply URL	https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=1a214979-2739-4245-a1d1-38dc8531018f&ccId=19000101_000001&lang=en_US&type=JS&jobId=617212&jwId=9201561211618_1
First Seen At	2026-05-31 18:40:12Z
Last Seen At	2026-06-06 12:46:40Z
Last Checked At	2026-06-06 12:46:40Z
Last Changed At	2026-06-06 12:46:40Z
Inactive At	—
Source Posted At	2026-05-13 18:01:00Z
Source Updated At	—
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    "requisitionDescription": "<div><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;' data-pasted=\"true\"><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>POSITION SUMMARY</span></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;color:navy;'>&nbsp;</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>DEFINITION</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Under direction from Director of Food and Nutrition Services , plans, organizes, and supervises the administration of dietary services program at Hemet Global Medical Center and Hemet Recovery Center; and performs other related duties as required.</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>CLASS CHARACTERISTICS</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'>The incumbent of this one-position class is responsible for the overall supervision of all aspects of the skilled nursing facility and chemical dependency dietary services program including the nutritional services and the preparation, storage, cooking, and serving of food.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>POSITION QUALIFICATIONS</span></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Education</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Completion of high school or equivalent.</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Experience</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'>Minimum 1 year experience in an acute care setting, supervising food service employees. Knowledge of Diet office processes, and special diets. Ability to perform every position on the trayline and train food service workers in processes for performing required tasks according to department policies and procedures.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Licensure/Certification</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Possession of a valid Serve Safe Certification or Food Service Certification</p><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.5in;font-size:16px;font-family:\"Arial\",sans-serif;'><br></p><p 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style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'><strong>&nbsp;</strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'><strong>&nbsp;</strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'><strong>&nbsp;</strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'><strong><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>KNOWLEDGE &amp; ABILITIES</span></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:justify;'><strong>&nbsp;</strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:justify;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Knowledge of:</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:justify;'><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>&nbsp;</span></u></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Food services management.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Concept of nutrition.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Principles, methods, techniques, and equipment used in preparing, cooking, and serving large quantities food in institutional or skilled nursing facility kitchens.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Practices used in the procurement, storage, and inventorying of large quantities of food.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Sanitation and safety regulations and practices.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Principles and methods of menu planning.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:13px;font-family:\"Times New Roman\",serif;text-align:justify;'><strong><u><span style='font-size:16px;font-family:\"Arial\",sans-serif;'>Ability to:</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Plan, direct, coordinate, and supervise the work of others.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Analyze food service management and personnel problems.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Evaluate alternatives, and devise workable solutions.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Prepare budget requests including cost, food, and material estimates.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Develop creative planning strategies to enhance services and maximize cash flow.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'>Prepare and maintain records and written reports relating to food services operations.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;text-align:justify;text-indent:.5in;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Comprehend, interpret and apply laws, rules, regulations, policies, and procedures affecting a food services unit in a skilled nursing facility and recovery.</p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'><br></p><p style='margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:\"Arial\",sans-serif;margin-left:.5in;text-align:justify;'>Establish and maintain effective working relationships.</p></div>\n",
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    "requisitionTitle": "Assistant Kitchen Supervisor",
    "clientRequisitionID": "3961",
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    "additionalProperties": {},
    "requisitionLocations": [
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}

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