NUTRITION SERVICES KITCHEN SUPERVISOR

Neighborhood House Association•San Diego, CA

1d•Hybrid

About The Position

NHA’s Nutrition Services prepares over 6,000 breakfasts, lunches, and snacks daily in large batches for preschoolers, K-12th graders, and seniors attending care centers. Under the direction of the Lead Nutrition Services Manager, the Nutrition Services Kitchen Supervisor is a “hands-on” leader who works side by side with the team to oversee the preparation, production, and packing of our meals. They ensure procedures and recipes are followed, conduct basic production reviews and provide observations and recommendations to management for operational improvements. The Nutrition Services Kitchen Supervisor opens the facilities daily, coordinates and supervises daily activities for the culinary team members, oversees all production documentation, conducts inventory and orders food for the operation, and ensures strict sanitation guidelines are followed. They work closely with the Nutrition Services Operations Manager to meet daily delivery schedules as well as the Programs Manager to ensure all meals meet various USDA Child Nutrition Program: Child and Adult Care Food Program regulations. They fill in for the Operations and Programs managers, as needed.

Requirements

Knowledge of principles and practices of management and supervision.
Knowledge of agency policies and procedures.
Knowledge of standard operational food service policies and procedures.
Ability to lead a large, diverse culinary team and develop strong professional relationships with staff.
Ability to maintain professionalism and strong leadership during stressful times.
Attention to detail.
Ability to exercise sound independent judgment within area of responsibility.
Ability to operate kitchen tools and equipment, proficiently use Microsoft Word and Excel.
Ability to write and speak professionally, effectively, and in a courteous manner with people of various educational, socio-economic, and cultural backgrounds.
Ability to provide excellent customer service to teammates and clients; exercise tact, objectivity, sensitivity, strategy and judgment in dealing with staff and clients.
Ability to establish and maintain effective working relationships with other NHA management, site staff and others.
Ability to adapt to changing work schedules and environments.
Ability to work varied schedule (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workday).
Strong interpersonal skills.
Good listener.
Critical thinking.
Positive and energetic attitude.
Strong work ethic.
Stress management.
Ability to effectively present information and respond to questions from managers and employees, primarily in English; demonstrate skills in written and oral communication.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Must have 4-5 years of experience working in a large food service operation.
Supervisory experience preferred but not required.
Experience in planning and executing catered events.
Must possess a valid California Driver’s License at the time of appointment.
H6 DMV printout must be attached to the application for further consideration.
San Diego County Food Handler’s Card required.
Food Safety Manager Certification (such as ServSafe) required within 6 months of hire.

Nice To Haves

Supervisory experience preferred but not required.

Responsibilities

Plans and ensures the execution of the day-to-day food production by assigning tasks, monitoring production, and overseeing the culinary operations.
Conducts inventory and places orders with vendors following the menu and ordering requirements.
Recommends staffing and production schedules for special events such as catering and working on holidays in coordination with management and staff.
Provides hands-on support to all kitchen staff for meal production as needed.
Conducts daily inspections to ensure kitchen cleanliness and equipment readiness.
Responsible for ensuring food integrity, including safety and sanitation, temperatures, storage, taste, appearance, recipe compliance, and takes corrective action as needed.
Responsible for daily opening and occasionally closing of the facility.
Receives all food deliveries to ensure accuracy and inspect for quality.
Assists in the planning and execution of catered events.
Supervises, leads, inspires staff, and promotes teamwork and strong communication.
Assists in hiring, firing, evaluating, and disciplining staff as needed.
Provides training on various food service related topics to staff as needed.
Leads daily production huddles and holds team meetings as needed.

Benefits

15 Holidays Days
401(K) Retirement 6% Match
Paid Vacation and Sick Leave
Tuition Reimbursement up $2,500
2 Personal Days
Group Medical, Dental and Vision Insurance
Agency-Paid Life Insurance and Long-Term Disability Insurance
Live Well Program
4 Paid Days Annual Bereavement (Note Total of 5 days of bereavement leave per loss)
Health and Dependent Care Flexible Spending Account (FSAs)
Voluntary Benefits: Life and AD&D Accident, Short-Term Disability, and Critical Illness Insurance
Free Employee Assistance Program (EAP)