Food Service Supervisor & Kitchen Leader (HACCP)

ServiceSource; Arlington (VA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health coverage for you and family

Disability and Life Insurance

403(b) Retirement plan

Flexible Spending & Health Savings

Employee Assistance Program

Wellness Program

Tuition Assistance

Paid time-off

Job summary

ServiceSource is seeking a Food Service Supervisor to oversee meal preparation and serving, ensuring safety standards and coordinating daily operations in the Food Service department.

The role requires leadership, kitchen staff supervision, and a commitment to quality service with attention to inventory and HACCP practices. Reasonable accommodations are available, with opportunities to contribute to program improvements and team success.

Qualifications

• Highly developed interest in training and coaching staff.
• Ability to fill in for any kitchen position when needed.
• Strong commitment to quality service and food/beverage knowledge.
• Understanding of proper use and maintenance of major kitchen equipment (stoves, refrigeration).

Responsibilities

• Establish and maintain high standards in food handling, serving, cleaning, and sanitation.
• Establish and follow standard operating procedures for consistent service.
• Make recommendations to the Project Manager for changes to improve services and efficiency.
• Evaluate work activities to support management decisions and cost control.
• Supervise training of all food service staff and promote from within when possible.
• Keep supervisor informed of problems and take corrective action as needed.
• Oversee requisitioning of equipment and supplies; monitor subcontractors for compliance.
• Maintain positive working relationships with base personnel and contracting officers.

Skills

Training and coaching

Kitchen versatility

Quality service

Kitchen equipment knowledge

Education

High school diploma or GED

Job description

ServiceSource is seeking a Food Service Supervisor to oversee meal preparation and serving, ensuring safety standards and coordinating daily operations in the Food Service department.

The role requires leadership, kitchen staff supervision, and a commitment to quality service with attention to inventory and HACCP practices. Reasonable accommodations are available, with opportunities to contribute to program improvements and team success.