Kitchen Supervisor

Leads the day-to-day food preparation to ensure high quality meals and snacks are prepared and served to the children at satellite centers and/or on-site classrooms. Meets and maintains Child Nutrition Food Program standards set by the United States Department of Agriculture – Child and Adult Care Food Program (USDA-CACFP) and Head Start standards. Supervises cooks and kitchen volunteers by delegating tasks in order to meet daily, weekly or monthly Nutrition Services Department and food production goals. Assists in the preparation, serving of meals, and maintaining cleanliness of food production areas and equipment. Participates in interviewing and hiring of cooks and temporary cooks. Takes appropriate disciplinary actions and conducting employee performance evaluation. Overall, this position is a hands-on “working” Kitchen Supervisor.

Checks the temperatures and appearance of food, tasting prepared meals, checking for serving sizes and food components accuracies, prior to meal service or distribution of meals and snack. Interprets recipes and make necessary adjustments, as needed.

Ensures daily that production site activities conform to the Head Start Performance Standards, ODA-GMP, Ohio Uniform Food Safety Code and the USDA-CACFP regulations. Meals are safely prepared and in accordance with the established daily meal production and pre-delivery inspection schedules.

Performs work responsibilities of a cook who is absent from work to ensure that meal services functions remain on schedule.

Supervises cooks and temporary staff by assigning work, monitoring attendance, conducting employee evaluations, taking appropriate disciplinary or corrective actions. Assists the Food Service Manager in interviewing and making hiring or termination recommendations to the Director of Nutrition Services.

Provides on the job training of new and seasoned cooks specific to demonstrating how to safely operate large and small commercial kitchen equipment, how to take food temperatures, properly cool cooked foods, how to set-up 3 compartment sink, how to taste prepared food properly, etc.

Responds efficiently and appropriately to situations such as, but not limited to, unexpected staff shortages, equipment malfunctions, and other emergencies while maintaining the safety of others and self. Report any unsafe situation occurring or have occurred to the immediate supervisor.

Daily practices and enforces food protection and sanitation standards in accordance with the ODA-GMP regulations and the Ohio Uniform Food Safety Code.

Supervises the daily preparation of dietary accommodations in accordance with the established policies and procedures such as, adherence to the cross-contact prevention, use of the approved diets, etc.

Ensures adherence to all safety procedures pertaining to work methods, kitchen equipment operation and fire prevention.

Maintains cleanliness of food production areas including equipment and storage areas.

Follows the agency’s established policy and procedures related to pest control management.

Assists the Food Service Manager in ordering adequate quantities of food and supplies necessary for operation of the food program based on food items on the approved menus and the CACFP required food components.

Properly checks in deliveries as they arrive.

Performs food and non-food inventory in accordance with the USDA-CACFP regulations. Maintains an adequate inventory without over-stocking.

Participates and co-leads in menu planning committee as assigned by the Nutrition Services Director.

Participates in meetings/in-service, special projects and trainings, per approval from the immediate supervisor and the Nutrition Services Director.

To perform this job successfully, the individual must be able to perform each essential duty satisfactorily. The requirements below are representative of knowledge and skill and/or ability required. Reasonable accommodations may be available to enable individuals with disabilities to perform the essential functions.

The Kitchen Supervisor must have at least two-years supervisory experience in large scale food production preferably from an ODA registered site and holds a high school diploma or GED certificate.

Must have a valid Level 2 Certification in Food Protection issued by the Ohio Department of Health or a valid certificate in Level 2 ServSafe for food service managers at point of hire and must maintain such certification throughout employment with the agency.

Able to relate well to all people regardless of color, national origin, religion, gender, age, marital status, sexual orientation, disability or socio-economic level.

Must hold and maintain a valid Ohio Driver’s license with a reliable transportation.

Able to read and comprehend planned menus and business correspondence. Accurately and easily communicate standards and food service methods to food employees, give instructions and speak clearly to others.

Possesses basic math skills and able to use a calculator without difficulties.

Able to solve practical problems. Able to comprehend a variety of instructions furnished in written, oral, diagram, or schedule form.

Technological Skills

Able to use a PC and Microsoft Office without difficulties.

While performing the duties of this job, the employee is frequently required to stand on a hard surface for approximately 80% to 90% of each workday with some physical exertion to manually lift, carry, pull, or push heavy objects or materials up to 20 pounds. Frequent movements like walking, stooping, bending and reaching; use of hands, arms and use of sense of taste and smell are unavoidable actions.

Ability to focus, make clear decisions, use judgement, be stable and can control emotions, remain calm under stress and able to remain calm and professional in the face of challenging behaviors.

The work environment is unpredictable (e.g., employee may be exposed to hot and cold temperatures).

Must be physically able to tolerate temperatures ranging from -10oF to 40oF. for periods up to one-half hour.

Must be able to tolerate temperatures of 80oF for the duration of the defined workday. Must have the stamina necessary for the efficient performance of duties.

Must be free from communicable diseases.

40 hours/week, generally Monday-Friday, from 6:00 a.m. – 2:30 p.m. (with 30 min. unpaid break). The immediate supervisor may re-assign Kitchen Supervisor to another production site or receiving kitchen. Some evenings or weekend work may be required, per approval by the Director of Nutrition Services.