Kitchen Supervisor

Catholic Community Services

Tacoma (WA)

On-site

USD 34,000 - 44,000

Full time

6 days ago

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Benefits offered by this job

Excellent benefits package

3 weeks vacation

12 days sick leave

13 holidays

Pension plan

403b

Medical, dental, vision

Life insurance

LTD & AD&D

Job summary

Catholic Community Services in Tacoma, WA is seeking a Kitchen Supervisor to lead daily kitchen operations for the Adult Day Center and Nativity House Shelter. You will ensure nutritious meals meet health regulations and supervise staff and volunteers.

You will oversee inventory, safety, and equipment maintenance while coordinating with program managers and community partners to deliver high-quality meals and services.

Qualifications

Must have valid food service certification (ServSafe or similar).
5 years’ experience in food service with 2 years as line cook or prep cook.
At least 1 year leading/supervising staff.
Experience maintaining kitchen with USDA/OSHA/FDA standards.
Ability to work with diverse teams and volunteers.

Responsibilities

Supervise and coordinate kitchen staff and volunteers in food prep, cooking and serving.
Recruit, train and schedule Food Service Coordinators and volunteers.
Ensure health, safety and sanitation standards are met and training completed.
Oversee inventory, ordering, and coordination with vendors and donors.
Maintain nutritionally balanced menus and prepare ahead for meals.

Skills

Leadership

Staff training

Food safety

Communication

Teamwork

Education

ServSafe Certification

Tools

Microsoft Excel

Job description

Overview

$25.46-$31.83

Join our Team! We offer an excellent benefits package!

3 weeks vacation * 12 days sick leave * 13 holidays* medical * dental* vision* life insurance * LTD * AD&D * pension * 403b * catastrophic & accident ins

This position supports an Adult Day Center for elderly and disabled as well as the Nativity House Shelter, for people experiencing homelessness.The Kitchen Supervisor works under the direction of both Program Managers and is responsible for providing nutritious high-quality meals in addition to maintaining the daily operations of the kitchen, The Supervisor in this role ensures that all food preparation, service, and safety standards maintain compliance with Chapter 388-71 WAC, Washington State Department of Health requirements, and local health department regulations, meet state food safety regulations and CCS policies. This role involves managing a team of kitchen staff and volunteers, maintaining inventory, assuring kitchen safety, overseeing maintenance of appliances & equipment, while working closely with vendors and community partners.

Responsibilities

MAJOR DUTIES AND RESPONSIBILITIES

The Program Supervisor is responsible for supervising, training and coordinating activities of staff and volunteers engaged in food prepartion, cooking and serving in accordance with Chapter 388-71 WAC.

- Directly supervises 1 FTE Lead Food Service Coordinator and a small team of volunteers.
- Recruit, train & manage schedules for Food Service Coordinators and volunteers.
- Provides basic orientation and health & safety orientation to kitchen staff and volunteers. Promotes ongoing training and ensures attendance at all mandatory trainings for Food Service Coordinators and volunteers.
- Monitors and insures that all food service coordinators and volunteers are properly clothed to avoid food contamination and assures the use of gloves. Assesses for proper footwear to prevent workplace injuries.
- Develop and ensure the safekeeping of a workplace that values and supports a culturally and ethnically diverse work environment.

Responsible for directing staff and volunteers in the preparation, cooking and serving of all meals including the meals for the day, and preparation of ingredients for future meals. Ensures the efficient day-to-day operation of the kitchen

Oversees the general operation of food preparation, serving and clean up

Develop and maintain nutritionally balanced menus that meet participant needs.

Ensure meals provide at least one-third of the recommended daily nutritional requirements as required by Washington Adult Day Services regulations.

Provide menu variety and avoid repeating menus within a three-week cycle.

Ensure menus are posted at least one week in advance and identify food and snack selections served.

Maintains strict health, safety, and sanitation levels in compliance with city, county, state and federal related laws.

Assures and coordinates the ordering/purchasing of kitchen supplies in a timely manner.

Oversees pick up of donated food items at The Food Bank and other food donation sites.

Responds to program leadership, staff, volunteer and resident questions or concerns

Under the general guidance of the program managers, oversees the day-to-day decisions for the Kitchen and problem solves when needed.

Speaks on behalf of CCS at volunteer events, churches, organizations, potential donors, etc as requested by program leadership.

Ensures basic maintenance and clean-up tasks are completed.

Inspects and cleans all kitchen equipment and recommends repair and service needs to the Program Manager.

Submits maintenance tickets and coordinates with CCS maintenance staff to ensure timely and effective kitchen maintenance.

Partners with third-party maintenance vendors for appliance inspections and directly manages any necessary repairs.

Partners with health department for kitchen inspections as needed.

Routinely checks temperature levels in on-site refrigerator and freezer.

Create and maintain systems for labeling and storing all food donations in pantries, freezers & walk-in refrigerators per OSHA and USDA regulations.

Maintain cleanliness and sanitation standards, systems and guidelines for all staff to follow in the kitchens (per USDA recommended standards). Following all opening and closing kitchen procedures daily.

The Program Supervisor is in charge of maintaining inventory and arranges food purchases and conducts stock rotation

Inventories supplies [food and non-food] and orders items in advance of need based upon the monthly meal menus. Coordinates food pickups and deliveries , storage and inventory as needed or directs staff to do so.

Maintains positive relationships with current community partners and colaborates with the Program Managers to identify new vendors and local partnerships. Regularly connects with community partners. Addresses issues or concerns with external partners and seeks to resolve issues in a timely manner

Conducts routine office tasks

Orders various kitchen supplies related to meals and office supplies related to administrative task and maintains adequate inventory.

Handles food orders through third-party vendors, coordinates deliveries, manages returns for any spoiled items, updates inventory records.

Maintains all receipts and invoices related to purchasing and processes for approval using CCS’s Accounting platform.

Adheres to the kitchen budget for ordering kitchen supplies and food items, records breakdown of kitchen expenses and cost per meal.

Ensures meal counts are completed and the report documents are properly completed and stored.

Client management:

- Becomes familiar with program clients and reinforces positive behavior.
- Obtain participant input during menu development and meal planning.
- Coordinate dietary services for participants with special nutritional needs.
- Ensure dietary modifications reflect physician or authorized practitioner orders when required.
- Accommodate cultural, ethnic, religious, and personal food preferences whenever reasonably possible.
- Ensure dysphagia-modified diets, nutritional supplements, and other specialized diets are served only with appropriate authorization.
- Addresses complaints and reviews grievances with the Program Managers in relation to the Kitchen.

Enforces all Nativity House and CCS policies and regualtions.

Other duties as assigned.

Qualifications

Minimum Qualifications

Must have valid food service or culinary program certification (ServSafe, Culinary Arts diploma or similar.)

5 years’ experience working in food service with 2 years’ experience as a line cook or prep cook in a restaurant or institutional kitchen environment.

At least 1-year experience leading or supervising direct staff

Required - experience maintaining a kitchen using USDA, OSHA, and FDA standards.

Required experience cooking for large groups of up to 200.

Knowledge of kitchen management including food safety, worker safety, and inventory acquisition and control.

Current Pierce County Food Handlers Card and TB skin test.

Valid WA State driver’s license and an acceptable driving record per CCS’ driving policy. (required to provide current driving abstract). Reliable transportation.