Kitchen Supervisor/Lead Cook

The Salvation Army Southern California•Tucson, AZ

About The Position

The Kitchen Supervisor is primarily responsible for overseeing kitchen staff, planning menus, preparing daily meals for shelter clients, maintaining inventory, and coordinating holiday and special event meals.

Requirements

Graduate of a certified cooking school, preferred or equivalent in experience
Food service management and supervisory experience
Must have at least one year of banquet cooking and menu planning experience
Able to work as a team member and work well with others
Able to work holidays
Good verbal and written communication and interpersonal skills; proficient in Microsoft Office
Demonstrated ability to use initiative and be a self-starter
Able to handle a variety of projects simultaneously
A positive attitude and ability to be flexible in light of changing job situations/priorities
A willingness to support the mission of The Salvation Army
Must possess a current City of Tucson Food Handlers Permit or Serve Safe Certificate, or obtain immediately upon hire
Successful background clearance
Able to operate the equipment available while doing the required job function
CPR/First Aid Certified or obtain within 90 days
Must possess a valid Arizona State Driver’s License

Responsibilities

Prepare, cook, and serve meals to shelter clients, and provide direction for the same, with the program cooks
Prepare high-quality meals for special events and meetings as requested
Supervise, train, and orient all kitchen staff, including participation in hiring decisions, evaluate staff performance, and make recommendations for disciplinary and/or termination in conjunction with the HR Manager, as needed.
Maintain the office and be proactive with emails and communication to and from your supervisor.
Maintain compliance with budgetary restrictions without compromising the nutritional value or taste of the food.
Implement strategies, provide direction and leadership to kitchen staff to affect appropriate adherence to Department of Public Health requirements as well as agency/program guidelines, compliance, and procedures.
Ensure that the kitchen is appropriately staffed (scheduling).
Ensure that healthy, hearty, tasty meals are planned, and menus developed are consistent with all food groups, while incorporating donated food items into the meals
Oversee the processing of preparing supplies that are obtained from the storerooms, coolers, or freezer for the following day's cooking.
Ensures that all food is dated and stored on a first in out (FIFO) pattern
Ensures that all prepared food that is kept, is used, dated, and stored properly
The receipt of deliveries and maintenance of food service areas are organized and supervised.
Food and equipment are secured from theft.
Manage the food service area and ensure that all food service equipment is cleaned and maintained daily at standards which insure full compliance with all health and sanitation requirements. Report any maintenance problems.
Order appropriate selections from USDS, Shamrock, Merit Foods, etc.
Ensure that all kitchen volunteers are well supervised.
Oversees the receipt and storage of food and non-food items with assistance from kitchen staff.
Ensure that all daily cleaning tasks assigned are completed.
Ensures that all documentation/reports are properly maintained.
Be available to assist with coordination and cook with holiday community meals, Christmas, Thanksgiving, and Easter.
Other duties as assigned by the supervisor as it relates to the position of Kitchen Supervisor.