Food Service Supervisor

The Food Services Supervisor is a working supervisor responsible for performing all duties related to the daily preparation, service, and storage of food while maintaining overall supervisory responsibility for two separate kitchen operations. This position ensures full compliance with all safety, sanitary, and health regulations, including CACFP, State Licensing, Head Start/Early Head Start Performance Standards, accreditation requirements, and other applicable regulatory agencies.

This role works collaboratively as part of the food services team to ensure that high-quality meals are prepared and served efficiently, safely, and in accordance with approved menus and dietary requirements.

• Prepare, serve, and assist with serving breakfast, lunch, and snacks for all participants in accordance with Child and Adult Care Food Program (CACFP) guidelines in both kitchens.
• Ensure meals are prepared in accordance with approved menus and dietary requirements.
• Accurately follow recipes and prepare meals in large volumes as required.

• Complete daily CACFP menu worksheets, including monitoring plate counts, food usage, and meal service documentation for both kitchens.
• Refrigerate and properly store a sample plate for each meal served for 48 hours in both kitchens.
• Record daily food temperatures for milk coolers, refrigerators, and freezers.

• Conduct monthly inventories of pantry and refrigeration items in both kitchens.
• Order food and supplies in a timely and efficient manner to support uninterrupted meal service.
• Ensure all food items are properly labeled, dated, and stored according to health and safety standards.

• Properly wash, sanitize, and store dishes, pots, pans, and equipment used in food preparation and service on a daily basis.
• Maintain cleanliness of kitchen areas, including pantries, refrigerators, and paper supply rooms in both kitchens.
• Utilize safe and sanitary methods when handling food, equipment, and cleaning chemicals.

• Provide day-to-day supervision of kitchen staff across two kitchen locations.
• Communicate effectively with supervisors and program managers regarding kitchen operations, staffing needs, and compliance matters.
• Participate in required in-service trainings, meetings, and certifications as scheduled.

• Prepare and assist with food service for agency activities and meetings as required.
• Model professionalism and adherence to agency policies and procedures.
• Perform other duties as assigned.

• Knowledge of the nutritional needs of children and adults.
• Ability to apply training and meet standards required by CACFP, Head Start, and other regulatory entities.
• Demonstrated experience preparing large-volume meals efficiently and safely.
• Knowledge of safe and sanitary food handling, equipment use, and chemical safety.
• Strong organizational skills with the ability to manage multiple deadlines and priorities.
• Effective oral and written communication skills.
• Ability to work collaboratively as part of a team with staff, program participants, and families.
• Ability to follow written and verbal instructions and implement changes as directed.
• Demonstrates sound judgment, flexibility, and professionalism.

• Ability to lift and carry items weighing 30–50 lbs. with assistance.
• Ability to stand and walk for up to 8 hours per day.
• Ability to push or pull equipment such as food carts, mop buckets, and cleaning equipment.
• Ability to reach above head, bend, squat, and stoop as required for kitchen operations.
• Ability to work in hot and humid environments for extended periods.

• Kitchen and food service equipment
• Other cleaning and sanitation tools as required

• High school diploma or GED required
• Training in CACFP food preparation and nutrition preferred
• Experience in CACFP and/or institutional food preparation, production, and service preferred