Vegetable Preparation Supervisor

DO & CO•New York, NY

6d•$66,300 - $75,000

About The Position

DO & CO is hiring a Vegetable Preparation Supervisor to oversee the vegetable preparation team in its New York operation. The role supervises food preparation, team training, production coordination, food safety and sanitation, storage, temperature records, end-of-shift cleaning, and inventory. The supervisor prepares vegetables in large quantities according to company and customer specifications and reports issues, shortages, and performance concerns to the Executive Chef or other supervisors.

Requirements

At least 3 years of vegetable preparation experience.
At least 1 year of leadership or management experience overseeing teams, workflows, or daily operations.
Proficient knife skills, particularly in vegetable cutting, and the ability to lead a team in a fast-paced environment.
Excellent verbal and written communication skills, including the ability to communicate effectively across all organizational levels.
Ability to train, motivate, and supervise team members while ensuring compliance with food safety protocols, including OSHA and HACCP.
Ability to complete tasks promptly and meet strict deadlines.
Ability to work long hours on foot and in environments with varying temperatures.
Flexibility to work different shifts, including nights, weekends, and holidays, based on business needs.

Nice To Haves

Culinary degree or certification.

Responsibilities

Supervise daily vegetable preparation activities, ensuring cleaning, peeling, cutting, and shredding are completed efficiently and on time.
Train, motivate, and evaluate team members on food preparation, sanitation, and safety procedures, and document training sessions.
Report deficiencies, challenges, and performance issues to supervisors and offer alternative solutions when applicable.
Coordinate production usage and demand, adjusting food production to meet kitchen requirements.
Ensure the team follows safety and sanitation guidelines and promptly report issues to the Executive Chef.
Prepare large quantities of vegetables according to company and customer instructions, approved procedures, and specifications.
Store vegetables in designated containers and rotate them correctly to maintain freshness and prevent spoilage.
Record food and storage-area temperatures to ensure ingredients are fresh and safe for use.
Supervise end-of-shift cleaning and ensure work areas, equipment, and utensils are sanitized.
Manage food inventory and equipment, reporting shortages or concerns to the Executive Chef.