Cafeteria/Kitchen Supervisor at Diocese of Orlando

Melbourne, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Meal Planning, Budget Management, Team Leadership, Customer Service, Safety Standards, Sanitation, Interpersonal Skills, Organizational Skills, Supervision, Culinary Skills, Inventory Management, Menu Development, Time Management, Problem Solving, Communication

Industry

Religious Institutions

Description

Description SUMMARY The Cafeteria Kitchen Supervisor is responsible for the overall operation and food preparation activities of the school kitchen, including meal planning, food preparation and production in a cafeteria setting according to established dietary requirements of quality, quantity, nutrition, appearance, temperature, and timeliness. The Diocese of Orlando four core values lay the foundation for the work performed by employees: Authenticity: Conviction that God has called us to reflect exteriorly our inner life of faith in our daily living Respect: Affirming each person’s God-given dignity and uniqueness. Courage: Inspired by this gift of the Holy Spirit, we proclaim and live the Word of God fearlessly and devotedly. Commitment: Individually and collectively, we are steadfast to the team and its purpose. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties and functions, as outlined herein, are intended to be representative of the type of tasks performed within this classification. They are not listed in any order of importance. The omission of specific statements of the duties or functions does not exclude them from the classification if the work is similar, related, or a logical assignment for this classification. Other duties may be required and assigned. Oversees operation of a large cafeteria, including the maintenance of the kitchen budget, in conjunction with the School Administrator, through compiling and maintaining records of food use and expenditures. Consults with Pastor or School Administrator, as appropriate, when determining menus and scheduling cooking. Oversees and manages government lunch program when applicable. Checks grocery and supply needs and orders as needed to restock pantry; purchases and stores groceries and supplies as needed. Obtains needed quantities of food and supplies from storerooms and refrigerators and removes meats and other frozen foods from the freezer to be thawed for future use. Washing, trimming, cooking, and seasoning of all required food items; prepares salads, desserts, fruits and vegetables; bakes breads, rolls, and other pastries. Determines when food is fully cooked using established guidelines; directs the distribution of food to serving units. Supervises one or more cafeteria worker positions, coordinating assignments of cooking personnel to ensure economical use of food and timely preparation. Practices and instructs kitchen safety techniques, ensuring cleanliness and proper functionality of school kitchen and tools/equipment, ensuring safety and sanitation standards of excellence are upheld and assumes responsibility for delivering against these goals. Performs all related duties. Requirements QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. CATHOLIC FAITH Requires an appreciation and respect for the Catholic Church and its teachings. Church employees must conduct themselves in a manner that is consistent with and supportive of the mission and purpose of the Church. Their public behavior must not violate the faith, morals or laws of the Church or the policies of the diocese. EDUCATION and/or EXPERIENCE High school diploma or equivalent required. Associate degree preferred. Two (2) years’ experience in food service in a facility of comparable size and in supervising/directing the work of others preferred; ServSafe® Certification required. OTHER SKILLS and ABILITIES Excellent organizational, interpersonal, and management skills are required. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Strong teamwork and team building skills required. WORKING CONDITIONS Work is performed mostly indoors in an environmentally controlled environment. Medium to fast-paced school cafeteria/industrial kitchen setting with frequent exposure to both hot and cold elements, sharp kitchen instruments, often working in close physical proximity to others. PHYSICAL REQUIREMENTS The employee is required to frequently walk, stand or stoop, bend at the waist and reach at or below the shoulders. Continuously uses hand strength to grasp objects and tools and operate nutrition service equipment. The employee must regularly lift and/or move items weighing up to 25 pounds. These objects include bags of milk or juice, cases of fruit, pans of food, etc. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. A review of this position has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements are subject to possible modifications to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbent(s) will possess the abilities and aptitudes to perform each duty proficiently. Requirements are representative of the minimum level of knowledge, skills, and ability.

Responsibilities

The Cafeteria Kitchen Supervisor oversees the overall operation and food preparation activities of the school kitchen, ensuring compliance with dietary requirements. This includes managing budgets, menu planning, and supervising kitchen staff.