Kitchen Supervisor

Benefits

• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Parental leave
• Savings bank
• Training & development
• Vision insurance

Kitchen Supervisor

Non-Exempt, Hourly

9:00AM – 6:00PM, Monday – Friday (schedule includes a 1 hour unpaid break)

Pottstown, PA

Kitchen Manager

The Kitchen Supervisor supports the Kitchen Manager in coordinating daily contract meal operations, including staff supervision, meal preparation, and food distribution. This role is instrumental in ensuring 100% adherence to USDA guidelines and public health regulations regarding food storage and safety. The Supervisor maintains high standards of kitchen sanitation and meticulous record-keeping to support program compliance and operational excellence.

Examples of key duties are interpreted as being descriptive and not restrictive in nature:

• Leads the preparation of high-quality, nutritious meals and snacks in accordance with contract specifications.
• Manage dietary restrictions by developing and preparing appropriate substitute items for participants with specific nutritional or medical needs.
• Maintain accurate daily production records and delivery logs to ensure program transparency and compliance.
• Maintain the physical capability to perform heavy lifting (up to 50 lbs), long periods of standing, and the manual dexterity required for high-volume meal preparation and multi-site food distribution.
• Enforce strict adherence to YW3CA and Serv Safe guidelines, ensuring all food handling, storage, and preparation meet top safety standards.
• Maintain a pristine work environment by overseeing the organization and sanitation of the kitchen, pantry, and all storage areas.
• Ensure 100% regulatory compliance by completing required annual online training and staying current on food safety protocols.
• Monitor and manage inventory levels, proactively identifying and communicating needs for food items, paper goods, equipment, and cleaning supplies to Kitchen Manager.
• Verify all food and non-food purchases to ensure they meet budgetary requirements and quality standards.
• Facilitate community donations by managing the pickup of food contributions using YW3CA vehicles.
• Maintain meticulous daily meal production and delivery logs, ensuring all data is accurate for reporting and regulatory audits.
• Execute the safe and timely transport of contract meals using the YW3CA vehicle, ensuring temperature control and food integrity during transit.
• Serve as the primary point of contact and leadership in the Kitchen Manager’s absence, providing direct support and guidance to Kitchen Aides to ensure meal production schedules and safety standards remain uninterrupted.
• Proactively complete annual online compliance training and certifications to remain current on industry regulations and organizational standards.
• Other duties as assigned within the scope of position expectations.

• Understanding of YW3CA mission, goals, and objectives and strong commitment to integrate mission objectives into daily practices in the kitchen.
• Strong organizational skills to streamline kitchen workflows, effectively balancing administrative record-keeping with hands-on kitchen support to meet strict daily production deadlines.
• Strong interpersonal skills as demonstrated by compassionate, courteous, cordial, cooperative, and professional interaction with diverse groups of co-workers, families, and members of the community.
• Ability to work independently with a high level of energy and contribute as part of a larger team.
• Highly organized results-oriented thinker with ability to implement processes independently.
• Proactive attitude and initiative.
• High level of cultural competence and sensitivity toward community-specific issues, utilizing an empowering approach to build strong, supportive relationships with families and volunteers from diverse backgrounds.
• Ability to maintain accurate written records.
• Willingness and capability to complete all kitchen responsibilities as needed.
• Ability to perform mathematical calculations accurately.
• Basic knowledge of USDA guidelines.

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