Cafeteria/Kitchen Supervisor

Catholic Schools•Rockledge, FL

6d•Onsite

About The Position

The Cafeteria Kitchen Supervisor is responsible for the overall operation and food preparation activities of the school kitchen, including meal planning, food preparation and production in a cafeteria setting according to established dietary requirements of quality, quantity, nutrition, appearance, temperature, and timeliness. The Diocese of Orlando four core values lay the foundation for the work performed by employees: Authenticity: Conviction that God has called us to reflect exteriorly our inner life of faith in our daily living Respect: Affirming each person’s God-given dignity and uniqueness. Courage: Inspired by this gift of the Holy Spirit, we proclaim and live the Word of God fearlessly and devotedly. Commitment: Individually and collectively, we are steadfast to the team and its purpose.

Requirements

Requires an appreciation and respect for the Catholic Church and its teachings. Church employees must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church. Their public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese.
High school diploma or equivalent required.
Two (2) years’ experience in food service in a facility of comparable size and in supervising/directing the work of others preferred
ServSafe® Certification required.
Excellent organizational, interpersonal, and management skills are required.
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Strong teamwork and team building skills required.

Nice To Haves

Associate degree preferred.

Responsibilities

Oversees operation of a large cafeteria, including the maintenance of the kitchen budget, in conjunction with the School Administrator, through compiling and maintaining records of food use and expenditures.
Consults with Pastor or School Administrator, as appropriate, when determining menus and scheduling cooking.
Oversees and manages government lunch program when applicable.
Checks grocery and supply needs and orders as needed to restock pantry; purchases and stores groceries and supplies as needed.
Obtains needed quantities of food and supplies from storerooms and refrigerators and removes meats and other frozen foods from the freezer to be thawed for future use.
Washing, trimming, cooking, and seasoning of all required food items; prepares salads, desserts, fruits and vegetables; bakes breads, rolls, and other pastries.
Determines when food is fully cooked using established guidelines; directs the distribution of food to serving units.
Supervises one or more cafeteria worker positions, coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
Practices and instructs kitchen safety techniques, ensuring cleanliness and proper functionality of school kitchen and tools/equipment, ensuring safety and sanitation standards of excellence are upheld and assumes responsibility for delivering against these goals.
Performs all related duties.