NUTRITION SERVICES KITCHEN SUPERVISOR

POSITION PURPOSE: NHA’s Nutrition Services prepares over 6,000 breakfasts, lunches, and snacks daily in large batches for preschoolers, K-12th graders, and seniors attending care centers. Under the direction of the Lead Nutrition Services Manager, the Nutrition Services Kitchen Supervisor is a “hands-on” leader who works side by side with the team to oversee the preparation, production, and packing of our meals. They ensure procedures and recipes are followed, conduct basic production reviews and provide observations and recommendations to management for operational improvements. The Nutrition Services Kitchen Supervisor opens the facilities daily, coordinates and supervises daily activities for the culinary team members, oversees all production documentation, conducts inventory and orders food for the operation, and ensures strict sanitation guidelines are followed. They work closely with the Nutrition Services Operations Manager to meet daily delivery schedules as well as the Programs Manager to ensure all meals meet various USDA Child Nutrition Program: Child and Adult Care Food Program regulations. They fill in for the Operations and Programs managers, as needed.   EXAMPLES OF ESSENTIAL DUTIES: The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.   Food Service: Plans and ensures the execution of the day-to-day food production by assigning tasks, monitoring production, and overseeing the culinary operations; Conducts inventory and places orders with vendors following the menu and ordering requirements; Recommend staffing and production schedules for special events such as catering and working on holidays in coordination with management and staff; Provide hands-on support to all kitchen staff for meal production as needed. Conduct daily inspections to ensure kitchen cleanliness and equipment readiness; Responsible for ensuring food integrity, including safety and sanitation, temperatures, storage, taste, appearance, recipe compliance, and takes corrective action as needed; Responsible for daily opening and occasionally closing of the facility; Receives all food deliveries to ensure accuracy and inspect for quality; Assists in the planning and execution of catered events;   Leadership: Supervise, lead, inspire staff, and promote teamwork and strong communication; Assists in hiring, firing, evaluating, and disciplining staff as needed; Provides training on various food service related topics to staff as needed; Leads daily production huddles and holds team meetings as needed;     DESIRED MINIMUM QUALIFICATIONS:         Knowledge of: Principles and practices of management and supervision; Agency policies and procedures; Standard operational food service policies and procedures;           Ability to: Lead a large, diverse culinary team and develop strong professional relationships with staff; Maintain professionalism and strong leadership during stressful times; Attention to detail; Exercise sound independent judgment within area of responsibility; Operate kitchen tools and equipment, proficiently use Microsoft Word and Excel;  Write and speak professionally, effectively, and in a courteous manner with people of various educational, socio-economic, and cultural backgrounds; Provide excellent customer service to teammates and clients; exercise tact, objectivity, sensitivity, strategy and judgment in dealing with staff and clients; Establish and maintain effective working relationships with other NHA management, site staff and others; Adapt to changing work schedules and environments; Work varied schedule (i.e., a.m., p.m., and/or weekend shifts and/or 10-hour workday)   Soft Skills: Strong interpersonal skills Good listener Critical thinking Positive and energetic attitude Strong work ethic Stress management   Language Skills: Ability to effectively present information and respond to questions from managers and employees, primarily in English; demonstrate skills in written and oral communication. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability: Ability to define problems, collect data, establish facts, and draw valid conclusions.   Experience and Training: Must have 4-5 years of experience working in a large food service operation; with supervisory experience preferred but not required; Experience in planning and executing catered events.       LICENCES, CERTIFICATIONS, & SPECIAL REQUIREMENTS: Must possess a valid California Driver’s License at the time of appointment; H6 DMV printout must be attached to the application for further consideration; San Diego County Food Handler’s Card required.  Food Safety Manager Certification (such as ServSafe) required within 6 months of hire.   PHYSICAL AND MENTAL DEMANDS: The physical and mental demands described here are representative of those that must be met by employees to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands: While performing the duties of this job, the employee is regularly required to stand for long periods; bend, walk, stoop and crouch; use hands to finger, handle, feel or operate kitchen tools and equipment, and to engage in repetitive movement; reach with hands and arms; drive a vehicle; taste and smell, and lift, move or push up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision and the ability to adjust focus.   Mental Demands: While performing the duties of this job, employees are regularly required to use basic mathematical ability; perform work under intensive deadlines; communicate orally and in writing; and interact with those encountered in the course of work.  The kitchen environment is fast-paced and can be stressful at times.   WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  This job requires local travel throughout San Diego County.  Mileage is reimbursable, but reliable transportation is required at all times.  The employee works under a typical commercial kitchen environment and office conditions.  The noise level varies from quiet to loud, depending on the location. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   The employee regularly works in a kitchen and administrative office environment and occasionally in heavy traffic; the noise level is occasionally loud.