Kitchen Supervisor

JOB TITLE: Kitchen Supervisor                                 STATUS: Full-Time, Non-Exempt M-F 7A 

REPORTS TO:  Executive Chef                                        DIRECT REPORTS: Kitchen Volunteers

SUMMARY:  Through your experience and expertise, you will help implement and support all food related programs at Mid-Ohio Kitchens including the food production, preparation and execution of Cafe, children meals, and catering functions. The Kitchen Supervisor will be responsible for overseeing the kitchen's daily operational and culinary tasks, including sanitation and safety.  This position also motivates, trains, develops and directs all volunteers to accomplish the objectives of the operation to the satisfaction of the customers. The Kitchen Supervisor must be able to work well under pressure, demonstrate organization skills, exhibit self-motivation and must be flexible with scheduling according to business demands.

PRIMARY DUTIES:

• Have passion for food and training people
• Will work with hourly team to enhance their skills and help them advance
• Oversees that all menus, programs, concepts, challenges, and tasks are carried out in a timely manner
• Quickly assess productivity levels of the cook line, dish area, and catering preparation during any given meal period
• Maintain a complete knowledge of Opening and Closing Procedures to assure an efficient shift
• Ensure compliance with regulatory standards and work towards improving systems and processes (Safety & Sanitation)
• Check in product at point of delivery to ensure quality and freshness
• Quality Control: Ensures that high quality food items are creatively prepared and presented
• Observe and communicate any incidents, building/equipment repair
• Ability to handle difficult/challenging situations
• Meets and exceeds the expectations of the customer and client perceived value
• Makes sure all kitchen waste is disposed of properly in the most sustainable manner
• Perform other job-related duties as assigned
• In the absence of the Executive Chef, this position will assume various duties as assigned by the Executive Chef

EDUCATION & EXPERIENCE:

Education and Certifications: High School Diploma/GED Required. Food Safety Certification (provided by Mid-Ohio Foodbank). Highly preferred Culinary Arts Degree from an accredited culinary program

Experience:  Minimum of two (2) years of progressive culinary/kitchen operations. High volume, complex foodservice operations and high-touch customer service environment experience highly desirable. Non-profit experience is a plus.

Skills/Competencies:  Must have good customer skills, mathematical skills, strong communication and organizational skills. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment.

JOB CONDITIONS:

Working Conditions:  While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate, but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands and fingers to handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. Some night and weekend work required.

ADA:  The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.

Current Openings for Kitchen Supervisor Jobs at Mid-Ohio Food Collective