Kitchen Supervisor

Essential Functions:

• Administers the food service program in accordance with established policies and procedures. Insuring compliance with regulatory and public agency regulations, including sanitary and safety guidelines.
• Recruits, hires and trains a variety of individuals to support food service functions. Coaches staff for improvement, including the annual evaluation process.
• Insures continued efficiency of the cafeteria, and production of consistent quality food.
• Prepares meals according to planned menu and standardized recipes, insuring the utmost in quality with a minimum of waste. Reviews menu prior to preparation to identify all food required for therapeutic diets.
• Responsible for weigh-in on patron complaints.
• Responsible for staffing, developing menu offerings, forecasting supply needs and estimating costs.
• Participates in long and short-term strategic planning processes. Develops budgets and forecasts that support organizational strategy.
• Implements reports that track spending, budget variance and workforce efficiency.
• Willingness to work with a broad base of volunteers to support kitchen functions.
• Performs other duties as required.

Required Qualifications:

• Excellent leadership, communications and critical-thinking skills.
• Excellent communications skills, both written and oral;
• Highly organized with the ability to manage multiple competing priorities.
• Two years of experience in a large scale cooking operation
• Proficient in computer systems for menu planning, etc.
• Current AZ Food Handlers Card
• Must obtain Servsafe Manager Certification within 90 days of hire.