Kitchen Supervisor

NEXUS FAMILY RECOVERY CENTER•Dallas, TX

2d•Onsite

About The Position

Under the direction of the Director of Operations, the Kitchen Supervisor is responsible for the supervision, training, recruitment, operations, quality assurance, and overall function of the kitchen team. Maintaining the highest standards of client care, the Supervisor is responsible for ensuring compliance with all standards for the team. This position manages the provision of a safe/healthy environment and nutritious meals to clients and Nexus team members by maintaining the highest standards of environmental cleanliness and food safety, and by providing catering and related setup (in-house or outsourced) for all on-site events and meetings. The Kitchen Supervisor is responsible for creating a physically and emotionally safe environment aligned with Nexus’ core values.

Requirements

Experience in basic understanding of dietary needs, safe food preparation, industrial kitchen hygiene and environmental services standards.
Experience in supervising kitchen teams, preferably in an institutional setting.
High school diploma or general education degree (GED), or equivalent professional experience required.
Must hold a valid State of Texas Food Manager Certificate
Must meet all certification and training requirements of Licensing/accreditation agencies.

Responsibilities

Supervises and ensures the training of all food service team members.
Ensures adherence to day-to-day operational standards, policy & procedures.
Manages volunteer groups and events for kitchen-related service projects, in conjunction with the Philanthropy team.
Organizes and manages holiday events at Nexus, including Valentines Day, Thanksgiving and Christmas.
Maintains ongoing communication with vendors and ensures all kitchen equipment issues are reported to the Director of Operations in a timely manner, with appropriate quotes submitted for approval prior to proceeding with repairs or replacements.
Schedules and makes work assignments for the team.
Completes performance evaluations, on-boarding & on-going training as required.
In conjunction with the Director of Operations and the registered dietitian, the Kitchen Supervisor is responsible for developing a seasonal menu, which is then escalated to the DOO and the Registered Dietitian for approval.
Maintain the highest expectations for quality client service, focused performance of the food services team.
In conjunction with Human Resources, recruit, interview, and hire food service team members.
Attends and remains up to date on all required staff training courses according to state licensing requirements.
Ensure team members attendance at all required trainings.
Attends and participates in all staff and leadership meetings.
Adherence to environmental hygiene, cleaning standards, and food handling standards.
Adhere to chemical storage requirements.
Continuation of 3-meal-a-day service and departmental management during any severe weather event.
Maintenance of the highest hygiene & food handling standards.
Managing and overseeing any form of catering (in-house or outsourced) for all on-site events/meetings.
Inventory management for Food Services, in addition to working closely with all departments for ordering related supplies, food, and non-food items in line with the annual budget.
Oversight of restocking of dry storage when shipments are received.
Clear and accurate maintenance of inventory and cooking supply records as required.
Other duties within the organization may be assigned.