The Kitchen Supervisor is responsible for all kitchen functions, including but not limited to food purchasing, receiving, storing, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Supervisor is responsible for the training, oversight, and scheduling of employees in these areas, maintains adherence to the department budget, and is also expected to contribute to prep work or delivering food when necessary. The end goal is the provision of food to the units served that is nutritious and of ample quality and quantity. The Kitchen Supervisor reports to the Recovery Services Director.
Essential Duties and Responsibilities
QualificationsKnowledge and SkillsRequires knowledge of proper food handling techniques to ensure safety, and of kitchen equipment and its functions. Attention to detail is essential as the Kitchen Supervisor has to maintain order over a lot of different facets of work. The job requires everything from people skills to knife skills, and basic computer skills are also required.
AbilitiesAbility to problem solve in a fast-paced environment. Organizational ability to keep work schedules, cleaning schedules, and ordering schedules. Ability to delegate tasks. Ability to read, write, and perform basic math functions.
Education and ExperienceHigh school diploma or GED required. Some formal education in culinary arts or basic food preparation is desirable. Prefer five years of progressively responsible food industry experience, including some lead duties of other kitchen staff.
Licenses and CertificatesCurrent Food Handler’s permit is required
Working ConditionsPrimary work environment is a commercial grade kitchen around hot cooking elements and involves long periods of standing on one’s feet. Environment contains sharp implements and machinery which requires maintaining awareness of the potential for accidents.
This position is currently not accepting applications.
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