Central Kitchen Food Service Production Supervisor

Outpost Natural Foods•Milwaukee, WI

1d•$17 - $17

About The Position

The Central Kitchen Food Service Production Supervisor ensures high-quality service to internal and external customers while supervising and motivating commissary staff to uphold department standards. The role supports production planning, food quality, safety, sanitation, inventory, ordering, and staff training. In the commissary manager’s absence, the supervisor plans, organizes, and oversees department operations and performs manager duties. The position works in a fast-paced production kitchen, near moving mechanical equipment and in both cold and hot conditions. The environment may have moderate or loud noise from paging, people, and machinery. The role includes standing, walking, bending, reaching, handling sharp cutting instruments, tasting and smelling food, and lifting up to 60 pounds.

Requirements

At least two years of food service experience.
High-level knife skills.
Demonstrated ability to follow sanitation and production guidelines.
Previous supervisory experience.
Ability to delegate work appropriately and manage and motivate staff.
Proficiency in math.
Attention to detail and good organizational skills.
Ability to manage multiple demands, work under time pressure, and meet deadlines.
Ability to follow systems and procedures through to completion.
Willingness to learn, remain open, and take on new responsibilities.
Ability to remain objective, neutral, and calm under pressure.
Regular, predictable attendance.
Effective communication skills in English and ability to read and comprehend instructions.
Accuracy and thoroughness.
Ability to work efficiently in a fast-paced environment and adapt quickly to changing conditions.
Ability to stand, walk, bend, reach, handle or feel objects with hands or fingers, and climb up and down step stools.
Ability to lift up to 60 pounds.
Ability to use sharp cutting instruments regularly.
Ability to taste and smell.
Specific vision abilities including close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

Responsibilities

Treat customers and coworkers fairly, consistently, and respectfully; provide efficient, informative, and friendly service according to established standards.
Plan, organize, and supervise department operations in the commissary manager’s absence.
Help establish production standards and improve standard operating procedures.
Help develop daily production schedules, assign production tasks and priorities, maintain an efficient work pace, and communicate schedules with the commissary manager.
Ensure staff use proper kitchen systems and techniques; follow recipes and production guidelines; complete assigned production tasks on time; and meet food quality standards.
Model and uphold food-handling, sanitation, health department, and workplace safety requirements.
Keep kitchen and storage areas organized and sanitary, implement the weekly cleaning schedule, and follow storage and labeling procedures.
Adapt to changes in staffing and production needs and help coworkers adjust.
Help develop agendas for department leadership meetings; ensure daily staff meetings occur and scheduled staff participate; attend department meetings.
Order products and supplies to keep the department stocked while minimizing inventory; receive and stock deliveries, check products and invoices, rotate stock, and review and log invoices and credits.
Cost and price commissary items in accordance with margin goals and label items with ingredient and pricing information.
Assist with inventory control, including recording losses, department transfers, and quarterly inventory.
Assign daily staff tasks, encourage and motivate staff, provide guidance, assist with schedules and training, and replace vacant shifts when necessary while notifying the manager.
Ensure staff follow standard operating procedures; assist the manager with employee performance documentation and communication of policy or procedure changes.
Perform duties included in commissary clerk, production/prep, and garde-manger job descriptions, and perform manager duties in the manager’s absence.
Follow company policies and procedures, keep the store orderly and clean, maintain a positive attitude, and perform other duties assigned by the department manager.