Kitchen Supervisor

CCSWW•Tacoma, VA

5d•$25 - $32•Onsite

About The Position

This position supports an Adult Day Center for elderly and disabled as well as the Nativity House Shelter, for people experiencing homelessness. The Kitchen Supervisor works under the direction of both Program Managers and is responsible for providing nutritious high-quality meals in addition to maintaining the daily operations of the kitchen. The Supervisor in this role ensures that all food preparation, service, and safety standards maintain compliance with Chapter 388-71 WAC, Washington State Department of Health requirements, and local health department regulations, meet state food safety regulations and CCS policies. This role involves managing a team of kitchen staff and volunteers, maintaining inventory, assuring kitchen safety, overseeing maintenance of appliances & equipment, while working closely with vendors and community partners.

Requirements

Must have valid food service or culinary program certification (ServSafe, Culinary Arts diploma or similar.)
5 years’ experience working in food service with 2 years’ experience as a line cook or prep cook in a restaurant or institutional kitchen environment.
At least 1-year experience leading or supervising direct staff
Experience maintaining a kitchen using USDA, OSHA, and FDA standards.
Experience cooking for large groups of up to 200.
Knowledge of kitchen management including food safety, worker safety, and inventory acquisition and control.
Current Pierce County Food Handlers Card and TB skin test.
Valid WA State driver’s license and an acceptable driving record per CCS’ driving policy. (required to provide current driving abstract). Reliable transportation.
Candidate must successfully pass required background checks prior to onset of employment.
Ability to respond quickly to program changes.
Good verbal and written skills
Good interpersonal and communication skills
Ability to work effectively as a team leader of staff and volunteers
The ability to work with a diverse group of people.
Ability to lift 40 lbs.
Support and uphold the mission, beliefs and values of Catholic Community Services and Catholic Housing Services
Support and contribute to a creative, collaborative and respectful environment that promotes teamwork
Demonstrates the necessary attitudes, knowledge and skills to deliver culturally competent services and work effectively in multi-cultural situations
Strong organizational skills.

Nice To Haves

AA Degree in food related field
Ability to use Microsoft Access and Microsoft Excel
Experience in recruiting, training and supervising volunteers.
Intimate knowledge and experience in working with diverse cultures and racial groups.
Excellent written and oral communication skills.
Strong skills in Access, Excel, MS Word, and an interest in learning other software programs.
The ability to work with a diverse group of people.

Responsibilities

Supervising, training and coordinating activities of staff and volunteers engaged in food preparation, cooking and serving in accordance with Chapter 388-71 WAC.
Directly supervising 1 FTE Lead Food Service Coordinator and a small team of volunteers.
Recruiting, training & managing schedules for Food Service Coordinators and volunteers.
Providing basic orientation and health & safety orientation to kitchen staff and volunteers. Promoting ongoing training and ensuring attendance at all mandatory trainings for Food Service Coordinators and volunteers.
Monitoring and ensuring that all food service coordinators and volunteers are properly clothed to avoid food contamination and assuring the use of gloves. Assessing for proper footwear to prevent workplace injuries.
Developing and ensuring the safekeeping of a workplace that values and supports a culturally and ethnically diverse work environment.
Directing staff and volunteers in the preparation, cooking and serving of all meals including the meals for the day, and preparation of ingredients for future meals. Ensuring the efficient day-to-day operation of the kitchen.
Overseeing the general operation of food preparation, serving and clean up.
Developing and maintaining nutritionally balanced menus that meet participant needs.
Ensuring meals provide at least one-third of the recommended daily nutritional requirements as required by Washington Adult Day Services regulations.
Providing menu variety and avoiding repeating menus within a three-week cycle.
Ensuring menus are posted at least one week in advance and identifying food and snack selections served.
Maintaining strict health, safety, and sanitation levels in compliance with city, county, state and federal related laws.
Assuring and coordinating the ordering/purchasing of kitchen supplies in a timely manner.
Overseeing pick up of donated food items at The Food Bank and other food donation sites.
Responding to program leadership, staff, volunteer and resident questions or concerns.
Overseeing the day-to-day decisions for the Kitchen and problem-solving when needed.
Speaking on behalf of CCS at volunteer events, churches, organizations, potential donors, etc as requested by program leadership.
Ensuring basic maintenance and clean-up tasks are completed.
Inspecting and cleaning all kitchen equipment and recommending repair and service needs to the Program Manager.
Submitting maintenance tickets and coordinating with CCS maintenance staff to ensure timely and effective kitchen maintenance.
Partnering with third-party maintenance vendors for appliance inspections and directly managing any necessary repairs.
Partnering with health department for kitchen inspections as needed.
Routinely checking temperature levels in on-site refrigerator and freezer.
Creating and maintaining systems for labeling and storing all food donations in pantries, freezers & walk-in refrigerators per OSHA and USDA regulations.
Maintaining cleanliness and sanitation standards, systems and guidelines for all staff to follow in the kitchens (per USDA recommended standards). Following all opening and closing kitchen procedures daily.
Maintaining inventory and arranging food purchases and conducting stock rotation.
Inventoring supplies [food and non-food] and ordering items in advance of need based upon the monthly meal menus. Coordinating food pickups and deliveries, storage and inventory as needed or directing staff to do so.
Maintaining positive relationships with current community partners and collaborating with the Program Managers to identify new vendors and local partnerships. Regularly connecting with community partners. Addressing issues or concerns with external partners and seeking to resolve issues in a timely manner.
Conducting routine office tasks.
Ordering various kitchen supplies related to meals and office supplies related to administrative tasks and maintaining adequate inventory.
Handling food orders through third-party vendors, coordinating deliveries, managing returns for any spoiled items, updating inventory records.
Maintaining all receipts and invoices related to purchasing and processing for approval using CCS’s Accounting platform.
Adhering to the kitchen budget for ordering kitchen supplies and food items, recording breakdown of kitchen expenses and cost per meal.
Ensuring meal counts are completed and the report documents are properly completed and stored.
Becoming familiar with program clients and reinforcing positive behavior.
Obtaining participant input during menu development and meal planning.
Coordinating dietary services for participants with special nutritional needs.
Ensuring dietary modifications reflect physician or authorized practitioner orders when required.
Accommodating cultural, ethnic, religious, and personal food preferences whenever reasonably possible.
Ensuring dysphagia-modified diets, nutritional supplements, and other specialized diets are served only with appropriate authorization.
Addressing complaints and reviewing grievances with the Program Managers in relation to the Kitchen.
Enforcing all Nativity House and CCS policies and regulations.
Performing other duties as assigned.