Catering Supervisor

MIDNIGHT MISSION•Los Angeles, CA

1d•$20 - $22•Onsite

About The Position

Under the direction of the Food Services Manager, the Catering Supervisor helps lead the day-to-day operation of The Midnight Mission’s catering services, ensuring that every meal is prepared and served safely, consistently, and with dignity to the individuals we serve. This is a hands-on, working-supervisor role: the Supervisor oversees front-line food preparation and service, provides direction and coaching to kitchen staff and assigned volunteers, maintains full compliance with California food-safety and health-and-safety requirements, and helps control food cost and waste. The Supervisor models a trauma-informed, respectful, and mission-driven approach to service at all times.

Requirements

High school diploma or GED required.
Minimum of two (2) years of experience in catering, food service, or hospitality, including at least one (1) year in a lead or supervisory capacity.
Experience supervising staff and overseeing high-volume food preparation and service.
Experience with stock control, ordering, and cost/budget monitoring.
Valid California Food Handler Card required within 30 days of hire.
Food Protection Manager certification (e.g., ServSafe Manager) required, or must be obtained within [90] days of hire.
If the role includes driving on TMM business: valid California driver’s license and insurable driving record.
Working knowledge of food-safety, sanitation, and health-and-safety standards, including CalCode requirements.
Strong leadership, coaching, and team-management skills.
Ability to plan and execute menus and manage food production for high volume.
Strong organizational and record-keeping skills; accuracy with logs, inventory, and cost tracking.
Excellent communication and customer-service skills; ability to work respectfully with a diverse population, including individuals experiencing homelessness, trauma, or crisis.
Ability to remain calm and effective under pressure and to meet service deadlines.
Basic math and computer skills (email, ordering systems, temperature and inventory logs).
Demonstrated commitment to TMM’s mission and to serving with compassion and dignity.
Any combination of academic education, professional training, or work experience which demonstrates the ability to perform the duties of the position.

Nice To Haves

Additional catering, culinary, or hospitality training preferred.
Experience in a nonprofit, shelter, institutional, or high-volume feeding environment preferred.
Bilingual in Spanish a plus

Responsibilities

Supervise and coordinate daily food preparation, cooking, and service so that quality, consistency, portion control, and presentation standards are consistently met.
Delegate and monitor day-to-day tasks across the kitchen and service line, adjusting staffing and workflow to meet meal-service timelines and volume.
Support the Food Services Manager in ensuring services meet program needs, meal counts, booking/event requirements, and budget expectations.
Assist in planning varied, nutritious, and cost-effective menus, accommodating documented dietary and allergen needs.
Ensure food is received, stored, cooked, cooled, held, and served at safe temperatures, and that time/temperature logs are completed accurately.
Provide day-to-day supervision, scheduling, and direction to catering staff and assigned volunteers.
Identify training needs; provide coaching and on-the-job training; support performance management in partnership with the Food Services Manager and Human Resources.
Foster a respectful, safe, and inclusive team environment consistent with TMM’s values and trauma-informed practice.
Model and reinforce professional conduct, punctuality, and adherence to uniform, hygiene, and grooming standards.
Ensure full compliance with the California Retail Food Code (CalCode), county health-department requirements, and TMM’s Injury and Illness Prevention Program (IIPP).
Maintain high standards of cleanliness and sanitation throughout kitchen, storage, and service areas, including cleaning schedules and sanitation logs.
Participate in health inspections and internal audits, and maintain inspection readiness at all times.
Promptly report equipment faults, hazards, pest activity, and maintenance issues, and support corrective action.
Ensure staff hold valid California Food Handler Cards and follow all food-safety and personal-hygiene protocols.
Maintain accurate records for stock control, receiving, ordering, and cost tracking.
Manage inventory to minimize shortages, spoilage, and waste; rotate stock using first-in, first-out (FIFO).
Support donation intake and food-recovery practices in line with TMM procedures and food-safety requirements.
Assist in monitoring food and supply costs against budget and flag variances to the Food Services Manager.
Maintain required records, logs, and reports accurately and on time.
Contribute to service improvement, staff meetings, and reporting.
Perform other duties as assigned by the Food Services Manager.
Provides day-to-day supervision to [#] kitchen/catering staff and assigned volunteers.
Carries out supervisory duties in accordance with TMM policies and applicable law, which may include training, scheduling, assigning and directing work, and providing input into hiring, performance, and corrective-action decisions.