Kitchen Supervisor

JOB SUMMARY
The Kitchen Supervisor (KS) reports to the Food Service Manager. The KS will provide the necessary cooking, planning, organization, supervising, training, purchasing, soliciting, receiving, usage, storage and inventory control of the food service department for their center. The KS will directly supervise food service employees and clients assigned to the Kitchen in the Food Service Department.

DUTIES

• Plans menus and oversees the preparation of meals in accordance with the timetables established by the Food Service Manager
• Prepares nutritious meals for residents in our Centers
• Regularly Evaluates and documents work performance of employees & CSA’s in a timely manner
• Coordinates volunteer assistance with Volunteer Coordinator
• Requests the purchase of food and supplies from vendors to the Food Service Manager
• After delivery/pickup, ensures proper storage of all food & supplies including labeling and dating according to the department of health policies
• Reports needed repairs and informs/recommends to the Food Service Manager of any issues or needed improvements
• Submits accurate timesheets and incidents reports to the Food Service Manager
• Holds regular meetings to build rapport, recognize top performers, and identify areas for improvement
• Keeps records, such as amount and cost of meals served and hours worked of employees to promote efficiency of operations
• Records purchased items and goods disbursed, whether purchased or donated, and prepares appropriate reports for accounting purposes including daily incoming and outgoing GIK ( Gift in Kind ) Donations
• Enforces agency policies with personnel and clients – incorporating training with food service responsibilities with the Food Service Manager
• Ensures kitchen, dining areas, kitchen utensils and equipment for sanitation and safety standards.
• Will lead and/or participate in devotions, prayers, or other ministry activities ex. outreach events
• Must be in agreement with and sign The Caring Place Statement of Faith
• Performs other related duties as assigned

SUPERVISORY RESPONSIBILITIES:

• Oversees the daily workflow of the Kitchen at assigned Center
• Handles discipline of employees in accordance with company policy
• Leads, trains, and evaluates staff and Christian Service Assignments (CSAs)

REQUIREMENTS

• Requires a High School Diploma or GED; and food services management certification
• Must have at least five (5) years of commercial /institutional food service experience; culinary degree/related certificate preferred
• Must be of good moral character, with knowledge of homelessness and addiction issues, and the ability to lead clients by example
• Must have a Food Handler’s Permit
• Must have a thorough knowledge of institutional food preparation, storage, utilization, menu planning, and management to ensure the efficient, safe, smooth operation of the food service area
• Must have a valid Florida driver’s license
• Must have the ability to react quickly and calmly in an emergency
• Must be computer literate have experience with MS Office Suite (Word, Excel and Outlook)

PHYSICAL REQUIREMENTS

• Will work in the kitchen, dining room, food warehouse, and outside areas that may be climate-controlled, hot, steamy, cold, damp, wet, slippery, freezing, humid, noisy, dirty, dusty, or greasy.
• May be exposed to moving mechanical parts and machinery, hot and cold equipment and water
• Must be able to sit for extended periods, and have the ability to lift and/or pull objects weighing up to 50 pounds
• Must also be able to taste, touch, see, hear and speak, in order to perform essential job duties and interact with staff and the general public
• Must also be able to move around as needed to perform essential job duties