What are the responsibilities and job description for the Kitchen Supervisor/Lead Cook position at St William Of York School?
Job Summary
The Kitchen Supervisor ensures that children receive nutritious, appealing meals and snacks prepared in a sanitary and developmentally appropriate manner. This role involves planning, preparing, and delivering meals for family-style service in classrooms, maintaining compliance with the Child and Adult Care Food Program (CACFP), and assisting with managing food purchasing and recordkeeping. Strong organizational, problem-solving, and time management skills are essential.
Qualifications
- Multiple years of supervisory experience in institutional food service and commercial kitchen, preferably in a non-profit environment
- Ability to lift and move objects up to 45 lbs.
- Ability to stand for extended periods
- Maintain current Manager’s Food Preparation Certification
- Knowledge of USDA and Head Start compliance standards
- High school diploma required
Key Responsibilities
- Use cooking methods that preserve nutrients and meet sanitation standards.
- Deliver meals to classrooms ready for family-style service.
- Assist with maintaining accurate records in compliance with CACFP, Delegate Agency, and Grantee requirements.
- Organize kitchen operations efficiently, ensuring timely meal service and inventory control.
Essential Functions
Staff Supervision
Oversees all dietary staff and assigns tasks to ensure efficient kitchen operations
Conducts employee performance reviews
Fosters a teamwork-oriented environment
Meal Planning & Preparation
Plans and prepares meals following CACFP and Head Start Food Service Policy, approved menus, and recipes
Purchasing & Inventory
Assist with ordering food and supplies based on enrollment numbers and staff needs
Assist with maintaining cost control and inventory systems in line with CACFP procedures
Assist with keeping records of food production, service, and attendance
Menu Modifications
Plans meals in advance to reduce substitutions
Documents all changes for CACFP compliance
Food Quality & Safety
Prepares meals to preserve nutrients and enhance taste and presentation
Delivers food to classrooms in age-appropriate portions and formats
Maintains sanitation and safety standards per local and state health regulations
Ensures proper care and maintenance of kitchen equipment and assists with purchasing needs
Inclusive Nutrition
Adapts recipes to meet the needs of infants, toddlers, and children with disabilities or allergies
Team Collaboration
Shares cooking responsibilities with the Assistant Cook to support smooth kitchen operations
Working Conditions
Indoor work environment, commercial kitchen.
Note: This job description outlines key responsibilities but is not exhaustive. Additional duties may be assigned as needed.