FOOD SERVICE TRAINING CENTER SUPERVISOR

Opportunity Village•Spring Valley, NV

3d•Onsite

About The Position

Under the direction of the Culinary Events Manager, the Food Service Training Center Supervisor will oversee production needs while balancing a supportive environment that allows individuals with intellectual and developmental disabilities to explore and develop skills through hands-on training. Embrace Opportunity Village's core values by cultivating positive and meaningful CONNECTIONS with participants and team members, demonstrating ENTHUSIASM, high standards of PRODUCTIVITY, authentic STEWARDSHIP, and consistent participation in individual and team DEVELOPMENT.

Requirements

Ability to facilitate learning related to a typical kitchen environment.
Ability to communicate effectively with individuals, team members, and supervisors (verbal and written).
Must possess social discernment to assess and understand others' reactions and behaviors.
Ability to define problems and draw valid conclusions.
Have a positive and enthusiastic outlook.
Self-directed, with strong ability to work independently, and to set and adhere to deadlines.
Ability to set priorities, follow through to completion of tasks, work well under pressure, and maintain a high level of confidentiality.
Ability to conduct tasks and successfully perform under critical deadlines.
Ability to resolve multiple complex issues simultaneously while remaining calm in stressful situations.
Ability to accept and apply performance-based feedback.
Must encompass professional demeanor.
Ability to interpret instructions, gain knowledge, and take initiative.
Demonstrated ability to remain calm, assess emergencies, and take appropriate action.
Required: High School Diploma or equivalent.
Required: 1 year of experience working in a commercial bakery or kitchen.
Required: 1 year of experience supervising others.
Required: Valid Nevada Driver's License and a clean three-year driving history
Required: Current CPI certification within 30 days of employment
Required: Current CPR and First Aid Certification within 30 days of employment

Nice To Haves

Preferred: Experience working with individuals with disabilities.

Responsibilities

Utilize appropriate methods for working with individuals with intellectual or physical disabilities.
Report suspected Abuse, Neglect, Exploitation, Isolation, and Abandonment (ANEIA) immediately as mandated by state law.
Provide recommendations and expertise to the direct care team members regarding any necessary ID or plan-related documentation.
Support participants' goals and training opportunities outlined in participants' Person-Centered Plans (PCPs) within the Food Service Training Center.
Collaborate with a support network that could include Case Managers, Program Leadership, and HR, regarding participants' performance and success in goals, where applicable.
Maintain open communication with Programmatic leadership on rotations and schedules.
The Food Service Training Center Supervisor is responsible for the on-time delivery of all customer orders, including, but not limited to, production, scheduling, workflow, deliveries or pickups, and packaging.
Some travel to various locations in the Las Vegas area.
Must be able to meet all requirements of OV vehicle policies and travel:
Between worksite locations
Within the community
Perform pre-operation checks to ensure all bakery machinery is running correctly.
Must be proficient in all job functions and in the operation of machinery.
Support with conducting regular inventory supplies and purchase orders, with a budget-friendly mindset and within authorized spending authority.
Ensure consistency in following the correct operational procedures for all in the kitchen.
Provide training and cross-training to team members and program participants.
Maintain a positive environment with high morale and strong work performance by coaching in a positive manner.
Identify potential problem areas in advance and take corrective actions.
Prepare, maintain, and finalize all necessary paperwork for the shift.
Responsible for following all Lock Out and Tag Out procedures for machines when necessary.
Maintain and support general kitchen safety, food safety, food defense initiatives, and good manufacturing practices.
Comply with and understand all Federal, State, and OSHA laws, policies, and procedures.
Oversee and maintain established production standards during leadership absences.
Must be able to work flexible hours, along with weekends and holidays for special events or production needs.
Performs other duties as assigned.