Job Description

Job Description

Job Description

Description:

Kitchen Supervisor
Department: Meals on Wheels
Reports To: Kitchen Operations Manager

Status: Full-Time, Non-Exempt

Position Summary:

The Kitchen Supervisor is responsible for the daily operations of the Meals on Wheels kitchen, ensuring high-quality, nutritious meals are prepared and packaged. This position’s main responsibilities combine the roles of back up for the cook, trainer, and quality control, maintaining food safety, and with supervisory responsibilities over kitchen staff. The ideal candidate brings extensive experience in commercial kitchens, strong leadership abilities, and a passion for serving older adults and vulnerable populations.

Key Responsibilities:

Kitchen Operations & Food Preparation

• Oversee the preparation of daily meals in accordance with nutritional, dietary, and portion standards.
• Serve as back-up for the cook, ensuring food is prepared safely and consistently.
• Maintain compliance with federal, state, and local food safety regulations (e.g., ServSafe).

Supervision & Training

• Supervise kitchen staff.
• Train and onboard new staff and volunteers in kitchen procedures, safety standards, and food handling protocols.
• Provide ongoing coaching and performance feedback.
• Maintain training manual with new monthly staff training initiatives, and safety guidelines.

Quality Assurance

• Conduct daily checks to ensure food quality, proper labeling, temperature controls, and sanitation.
• Maintain kitchen cleanliness and ensure proper maintenance of equipment.
• Track and report on food quality issues or concerns.

Administrative & Compliance

• Ensure production records, temperature logs, and sanitation checklists are accurately maintained.
• Assist with regulatory inspections and a constant readiness for audits.

Education & Certifications:

• High school diploma or GED required; culinary arts or hospitality management certificate or associates degree preferred.
• Valid ServSafe Food Manager Certification (or ability to obtain within 30 days of hire).

Experience:

• Minimum 5 years of experience in a commercial or institutional kitchen , including 2+ years in a supervisory or leadership role .
• Prior experience with volume cooking (200+ meals/day preferred).
• Experience training and managing diverse teams.

Skills:

• Strong knowledge of food safety, sanitation, and HACCP protocols.
• Ability to multitask, prioritize, and remain calm under pressure.
• Strong organizational and time management skills.
• Proficient in basic kitchen math and inventory management.
• Able to lift up to 50 lbs, stand for extended periods, and work in hot/cold environments.
• Compassion for older adults and commitment to food security and service excellence.

Preferred Qualifications:

• Experience in nonprofit or community meal programs (e.g., Meals on Wheels, senior nutrition programs).
• CPR and First Aid Certification.

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