Position:  Cook Supervisor  (5/21/19)


Department:  Health Center Food Services

Reports to:  Food Service Director

Hours:  Full time

Range:  15.00-17.80


  • Oversees kitchen staff and other employees of the food service department
  • Oversees kitchen production, making sure it runs smoothly
  • Takes pride in presentation and taste.
  • Utilizes kitchen staff members properly and productively.
  • Ensures all items of a weekly menu is stocked and available for use.
  • Responsible for tasty, appealing, high quality foods for residents, employees and guests while maintaining high standards of quality and sanitary food preparation on a daily basis.
  • perform front of house and back of house tasks as needed


  • High School graduate or equivalent
  • Two years or more of food service supervising and /or cooking experience required;
  • serve safe certification or graduation from an approved technical school of food preparation and cooking preferred,
  • knowledge of institutional kitchen operations, required.
  • Ability to follow written and oral instruction,
  • Good customer service skills.


Position:  DIRECTOR


Dept:  San Camillo Culinary Services

Reports to:  San Camillo Administrator

Job Summary:  Oversees operations of high-volume kitchen & serving areas, as well as retail operations (Bluemound Market), including staff supervision, scheduling, evaluation & training.  Develops & monitors capital & operating budgets; makes adjustments as needed to control costs.  Identifies quality assurance benchmarks, sets improvement goals & monitors progress regularly.  Updates department policies as needed, to ensure quality outcomes & compliance with federal/state/local regulations.  Works closely with resident Food Committee to ensure residents have consistently high-quality dining experiences.  Partners with other disciplines in planning & executing catered events. Ensures effective communication with all staff and residents.  Develops innovative menus & dining experiences for planned Independent Living program expansion.

Requirements:  3+ yrs progressive management experience in a large institutional or fine dining setting; Bachelor’s degree in dietetics/nutrition, food service administration or related field; comprehensive knowledge of institutional kitchen operations, recipe/menu development, purchasing & sanitation; current ServSafe certification; excellent customer service & communication skills.  Must be available to work some weekends, holidays and evenings.

Please Note: Due to the volume of applications we receive, we are unable to acknowledge all inquiries. If your qualifications match our needs, a representative from Human Resources will contact you.

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Jobline: 414.259.3792

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10101 W. Wisconsin Ave.        Wauwatosa, WI 53226                 414.259.6310