Kitchen Supervisor: Lead Culinary Team & Kitchen Ops

Denver Rescue Mission; Fort Collins (CO); On-site; USD 55,000 - 66,000; Full time

Benefits offered by this job

Health plans includes medical, dental,

Vision benefits

Vacation and holidays

Tuition reimbursement

Life insurance

Health savings account

Flexible spending accounts

Parental leave

401(k) with company match

Job summary

Denver Rescue Mission seeks a Kitchen Supervisor to lead day-to-day operations, ensuring top-tier meal service, food safety, and inventory control. This full-time role reports to the Senior Director of Food Services and supervises chefs, program participants, and volunteers.

Responsibilities include menu planning, coordinating service with the Food Distribution Coordinator, and maintaining compliance with health codes while promoting a positive team culture and efficient operations.

Qualifications

• ServSafe certification or willingness to become certified.
• Strong leadership and coaching abilities for diverse teams.
• Solid understanding of food safety and sanitation best practices.
• Ability to work under pressure while maintaining professionalism.

Responsibilities

• Oversee daily kitchen operations and ensure high-quality meal service.
• Supervise chefs, program participants, and volunteers; manage shift transitions and safety.
• Coordinate menu planning and service with Directors and Food Distribution Coordinator; utilize donated and purchased food.
• Direct buffet-style service with adherence to DRM policies and food safety standards.
• Train participants in safe handling, preparation, and sanitation.
• Maintain sanitation logs, time/temperature records, and regulatory paperwork.

Skills

ServSafe certification

Team leadership

Food safety & sanitation

Education

Culinary Arts degree or equivalent

Job description

Denver Rescue Mission seeks a Kitchen Supervisor to lead day-to-day operations, ensuring top-tier meal service, food safety, and inventory control. This full-time role reports to the Senior Director of Food Services and supervises chefs, program participants, and volunteers.

Responsibilities include menu planning, coordinating service with the Food Distribution Coordinator, and maintaining compliance with health codes while promoting a positive team culture and efficient operations.