What are the responsibilities and job description for the Kitchen Supervisor position at Hoy Recovery Program, Inc.?
PURPOSE: The Kitchen Supervisor is in charge of the overall operations for the kitchen area of facility. Goal is to ensure the kitchen department runs smoothly and complies with safety regulations. Duties include ordering food, preparing menus, and monitoring staff. Kitchen Supervisor Certification required as a pre-hire condition for this job within 30 days.
· DESCRIPTION OF RESPONSIBILITIES: The Kitchen Supervisor coordinates and oversees activities of food preparation, menu planning, special diets, storage of foods, and purchasing and requisition of food and kitchen supplies. Plans and participates in seasonal planning of menus, preparation and apportioning of food and utilization of food surpluses and leftovers. Assures that clients are served with appropriate amounts of vegetables, meat, beverage, and desert portions. Supervisory skills include interviewing potential applicants with Human Resources or designated managers. Training of new hire staffing, performance reviews, procedure and process’s training, OSHA regulation and WC knowledge preferred. Also will be in charge of scheduling, assuring coverage for staffing, cleaning and waste removal utilizing kitchen protocol. Must be a good communicator and team leader. Bilingual preferred in English/Spanish. Order materials, supplies, and ingredients based on demand.
EXAMPLES OF WORK:
· Supervise kitchen employees and organize food orders.
· Oversee the food preparation and cooking process.
· Recruit and train kitchen employees in designated stations.
· Monitor inventory levels and perform weekly inventory assessments.
· Work with the restaurant manager to price and change menu items.
· Schedule work shifts for employees.
· Store all food products in compliance with health and safety regulations.
· Ensure the kitchen is clean and organized.
· Maintain weekly and monthly cost reports.
MINIMUM QUALIFICATIONS:
1. High School Diploma or GED with preferred training in Culinary Arts.
2. Minimum of three year’s prior experience working as a cook.
3. Knowledge of kitchen, food, and workplace safety and cooking methods.
4. Ability to read, follow orders, recipes, and other instructions.
5. Ability to work a flexible work schedule as directed by Supervisor including holidays if dictated.
6. Must be able to work while standing for long periods of time and the ability to lift more than 50 lbs.
7. Ability to pass any food certification requirements set by State.
8. Must be a team player and take direction well.
9. Must possess skills to recognize potential safety hazards with hot stoves, ovens, hot water, and cleaning solutions.
10. Ability to pass drug test.
11. Must pass criminal screening history.
12. Must have a valid New Mexico Driver’s License if utilizing driving.
13. Must have a negative TB test.
14. Ability to communicate well orally and in writing.
15. Must speak, write, and comprehend English. Bi-lingual preferred (Spanish Speaking).
16. Must be computer literate.
17. KITCHEN SUPERVISOR CERTIFICATION REQUIRED
Job Type: Full-time
Pay: $20.00 - $22.00 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $20 - $22