The Senior Programs Kitchen Supervisor provides leadership and oversight for central kitchen operations supporting senior nutrition programs. This position works closely with the Senior Programs Operations Manager and kitchen staff to ensure the safe preparation, handling, and delivery of meals while maintaining compliance with food safety standards, funding requirements, and agency policies. The Kitchen Supervisor is responsible for staff supervision, food production, inventory control, and reporting to support high-quality senior programs throughout Pike County.
Functional Area: Central Kitchen Operations and Leadership
Estimated Effort: 70%
Responsibilities, Deliverables, Outcomes and Expectations:
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Provide ongoing one-on-one coaching and supervision to Senior Programs Lead Cook, Assistant Cook, Clerical Assistant, Senior Nutrition Assistant, and Food Service & Delivery Aide.
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Hold assigned staff accountable for performance expectations and program metrics.
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Maintain a safe work environment and ensure compliance with food safety and agency policies.
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Document and maintain facility and equipment maintenance records.
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Ensure food is prepared, packed, and transported at proper temperatures for Home Delivered and Congregate Meals.
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Assist with preparation of program menus, menu changes, and cold food components.
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Monitor food temperatures and ensure required documentation is completed accurately.
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Manage daily, weekly, and monthly kitchen cleaning schedules for staff, volunteers, and assigned workers.
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Oversee food safety and sanitation practices in the central kitchen.
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Schedule Job and Family Services, Youth, Mature Services, and Volunteer workers.
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Assist with securing substitute staff when needed.
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Read and convert recipes and prepare large quantities of food.
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Prepare main entrées and hot components for all senior nutrition programs.
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Attend mandatory meetings and trainings as required by Senior Programs leadership or funding sources.
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Complete initial and ongoing staff training and maintain required certifications.
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Complete annual performance evaluations for assigned staff.
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Maintain ServSafe certification and comply with all funding and regulatory training requirements.
Functional Area: Inventory, Ordering, and Reporting
Estimated Effort: 20%
Responsibilities, Deliverables, Outcomes and Expectations:
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Enter daily product usage and receipts into the Perpetual Inventory Spreadsheet.
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Obtain price quotes for food and non-food products.
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Order correct products to meet program menu requirements.
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Monitor inventory and rotate stock using the First In / First Out (FIFO) method.
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Complete accurate and timely monthly reports as assigned.
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Maintain organized files and records and handle confidential information professionally.
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Ensure compliance with regulatory requirements and prepare documentation for reviews and audits.
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Generate accurate and timely reporting and billing information for CAC and funding sources.
Functional Area: Agency Service
Estimated Effort: 10%
Responsibilities, Deliverables, Outcomes and Expectations:
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Participate in CAC committee assignments and agency service duties as assigned.
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Serve as liaison between clients, vendors, and Senior Programs staff.
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Represent CAC on assigned outside committees as appropriate.
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Empower employees to support CAC’s mission and deliver successful outcomes.
Minimum Requirements
Education:
High School Diploma or equivalent.
Job-Related Experience:
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Valid Ohio Driver’s License with a clean driving record
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Reliable transportation and insurable under agency policy
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Completion of program-related and criminal background checks
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Minimum of two (2) years of experience working in a commercial kitchen setting
People Management Experience:
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Minimum of one (1) year of leadership experience
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Minimum of one (1) year of supervisory experience
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Friendly, professional, and courteous demeanor
Licenses, Certifications, and Accreditations:
ServSafe Certification within six (6) months of hire.
Preferred Qualifications
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Current ServSafe certification
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Computer proficiency, including Microsoft Office
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Experience in catering or preparation of large quantities of food
Working Conditions
This position requires the ability to lift up to 40 pounds, stand for extended periods, and work in hot kitchen environments. Duties are deadline-driven and time-sensitive. The position may involve exposure to communicable diseases and environmental conditions such as bed bugs and requires adherence to all safety and sanitation protocols.