Part-Time Kitchen Supervisor

Description

At Families in Transition, we’re on a mission to Prevent and Break the Cycle of Homelessness. Our mission moves us to empower people and we do that by providing dignified housing, by delivering comprehensive and innovative solutions, by developing collaborative relationships with our clients and partners, and by creating opportunities for donors and volunteers committed to making a difference where they live and work.

Families in Transition is currently looking for a Part-Time Kitchen Supervisor to join our team!

This is a Part-Time (25 hours/week) position working Monday - Friday, 9:00 a.m.

- 2:00 p.m.

The pay rate is $22.00 - $25.00 per hour

The Kitchen Supervisor is responsible for oversight of kitchen operations, including meal production with an emphasis on food safety, quality, nutrition, and cost effectiveness. This position is crucial in menu making, labor scheduling, inventory control, and data collection.

• Supervise Daily Operations:
  Oversee meal preparation for up to four hundred meals each day with attention to quality, food safety, budget, and nutrition, while also overseeing the kitchen schedule.
• Menu Planning:
  Utilize Agency Resources to plan meals that support a healthy lifestyle, while considering cost effectiveness and budget.
• Training:
  Ensure proper training for staff and volunteers in kitchen process and procedures
• Team Leadership:
  Manage and motivate a team of kitchen staff, providing guidance and support to achieve production goals.
• Quality Control:
  Ensure that all products meet our high standards of quality and safety.
• Inventory Management:
  Monitor inventory levels and ensure proper inventory rotation and place orders as necessary.
• Purchase Orders:
  Receive and verify incoming purchase orders, ensuring accuracy and completeness.
• Yield Measurement:
  Measure production yields and ensure accurate recording of data.
• Compliance:
  Ensure compliance with all health and safety regulations and company policies.
• Continuous Improvement:
  Identify opportunities for process improvements and implement changes to enhance efficiency and productivity.
• Other duties and responsibilities as assigned.

• Minimum Requirements (Education/Experience/Certificates/Licenses):
• Requires a high school diploma, GED or equivalent
• 3-5 years of experience in high volume production kitchen
• Previous management experience
• Serv Safe Manager Certification - Required

• Demonstrates a knowledge of culinary techniques and practices
• Understanding of menu and recipe development
• Strong leadership abilities
• Ongoing awareness of nutrition, public health, and culinary trends
• Understanding of health and sanitation laws
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)
• Experience with an understanding of inventory control systems