Summary:

The purpose of the kitchen supervisor is to coordinate and manage food services for the resident population; meet or exceed all internal and external audits; ensure for agency quality through operational efficiency, customer satisfaction, innovation and financial accountability/ analyst.

Essential Duties and Responsibilities:

• Supervises cooks, full-time, part-time and on-call
• Supervise kitchen staff scheduling, staffing coverage, and daily operations to ensure efficient meal service across shifts
• Maintain clear communication with staff and leadership regarding operational needs, expectation and workplace concerns
• Perform food service duties; prepares meals and snacks
• Completes kitchen inspections weekly
• Address and resolve operational challenges, staffing issues and service concerns in a timely and professional manner to maintain workflow and quality standards
• Monitors for compliance in accordance with building, fire, safety, health codes, and requirements of other regulatory bodies including but not limited to funding sources.
• Order and purchase supplies. Completes purchase orders and follows the purchase order system.
• Supervises and trains clients who assist with kitchen duties
• Oversees food service duties
• Completes menus in advance which are approved annually by a nutritionist, dietitian or physician.
• Monitors for food freshness, flavor, and appearance; oversees portion control; organizes and maintains food storage areas
• Completes and maintains all necessary data, paperwork, and forms.
• Continuous Quality Improvement
• Develop and use internal and external customer feedback to improve food services
• Meeting or exceeding contractual requirements as well as maintaining state and city licenses
• Recruits for maintenance and repair services
• Develop relationships with those that are willing to donate food and supplies; maintain open lines of communication with vendors, inter agency personnel, funding agencies, visitors, contractors, and regulatory bodies.
• Participation in the yearly budgeting process
• Track expenses
• Participate in staff meetings. Communicate suggestions and ideas.
• Meet weekly with Director of Kitchen/Work Release to update on challenges, weekly tasks and things going well
• Facilitate weekly communication with kitchen staff via email, staff meeting or individual update
• Participate in staff meetings. Communicate suggestions and ideas.
• Develop training plans for clients supervised
• Attend mandatory training
• Verify staff timecards, make necessary corrections, approve and submit for payroll.
• Other duties as assigned

• Valid driver's license.
• Sound judgement and decision-making abilities.
• Good reading, writing and verbal skills.
• Ability to frequently climb stairs.
• Ability to set priorities.
• Ability to interface with internal and external customers.
• Ability to assimilate new information/technology.
• Ability to utilize computer equipment.
• Ability to lift and carry up to 50 lbs.
• High school graduate or GED.
• Three years of experience working within the field of institutional food preparation.
• Preferred but not required completion of a culinary school or training program
• Satisfactory completion of the introductory employment period.
• Certification as a National Professional Food Manager

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

This job description covers the most significant duties but does not exclude other assignments or related duties.