Kitchen Associate Supervisor

Lifescape Community Services; Rockford (IL); On-site; USD 42,000 - 60,000; Full time

Job summary

Lifescape Community Services is seeking a Kitchen Associate Supervisor to oversee daily nutrition and kitchen operations, including production, packaging, and service. The role includes supervising staff, enforcing health and safety standards, and supporting high-quality meal service across programs.

The position requires supervisory experience, knowledge of food safety, and the ability to manage inventory and production plans.

Qualifications

• Bachelor's degree preferred in related field or equivalent experience.
• Minimum three years of supervisory experience.
• Experience in food service, inventory management, or high-volume food preparation.
• Knowledge of food safety, sanitation, and meal production.
• Demonstrated ability to supervise, train, and manage staff.

Responsibilities

• Oversee daily kitchen operations including food production, meal preparation, packaging, serving, and cleanup.
• Manage inventory, receiving, storage, rotation, and ordering.
• Supervise meal production to ensure recipes, portions, temperatures, packaging, and menu requirements.
• Lead hot line operations and back up kitchen positions as needed.
• Prepare production plans and assign staff for daily duties.
• Ensure accurate meal counts and distribution to sites and drivers.
• Maintain sanitation and monitor temperature controls.
• Review health department findings and implement corrective actions.
• Prepare for audits and maintain SOPs.

Skills

Supervisory experience

Food safety knowledge

Inventory management

High-volume food preparation

Staff training

Education

Bachelor's degree preferred in Food Management/ Nutrition/ Home Economics

Job description

JOB SUMMARY

The Kitchen Associate Supervisor oversees daily Nutrition and kitchen operations, including food production, inventory, meal preparation, packaging, serving, sanitation, and quality control. This position supervises and trains Nutrition staff, ensures compliance with health and safety regulations and program standards, and supports efficient, high-quality meal service.

Supervisory responsibilities include interviewing, onboarding, scheduling, training, performance management, staff coaching, complaint resolution, and compliance monitoring. All hiring and terminations require approval from the Chief Human Resource Officer (CHRO).

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee daily kitchen operations, food production, meal preparation, packaging, serving, and cleanup.
• Manage food and supply inventory, receiving, storage, rotation, and ordering.
• Supervise meal production to ensure recipes, portions, temperatures, packaging, and menu requirements are followed.
• Lead the hot line and provide backup support for kitchen positions as needed.
• Prepare production plans and assign staff to daily duties.
• Ensure accurate meal counts and distribution to program sites and Home Delivered Meals drivers.
• Monitor food quality, sanitation, food handling, and temperature requirements.
• Maintain kitchen equipment and assist with recipe development and testing.
• Review health department findings and implement corrective actions.
• Prepare for audits and program reviews and maintain required SOPs and certifications.
• Supervise, train, coach, and evaluate staff; complete required evaluations and disciplinary actions.
• Conduct interviews, assist with onboarding, and maintain training materials and job descriptions.
• Approve schedules, timesheets, and PTO requests.
• Lead staff meetings and address employee concerns and conflicts.
• Work with the CHRO to maintain required employee documentation.
• Monitor program outcomes and identify operational improvements.
• Assist with volunteers, interns, agency events, and community activities.
• Maintain a clean, safe, and organized work environment.
• Follow all organizational policies, regulations, and program requirements.
• Perform other duties as assigned.

QUALIFICATIONS

• Bachelor's degree preferred in Food Management, Food and Nutrition, Home Economics, or related field, or equivalent experience.
• Minimum three years of supervisory experience.
• Experience in food service, inventory management, or high-volume food preparation.
• Knowledge of food safety, sanitation, and meal production.
• Demonstrated ability to supervise, train, and manage staff.