KITCHEN SUPERVISOR at Denver Rescue Mission

Denver, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jun, 26

Salary

30.05

Posted On

14 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Meal Service Quality, Food Safety, Sanitation, Inventory Management, Scheduling, Supervision, Coaching, Menu Planning, Buffet Service, Training, Stock Rotation, Volunteer Coordination, Compliance Monitoring, Equipment Maintenance, Leadership

Industry

Non-profit Organizations

Description

Description Hiring Range: $24.04 - $30.05 per hour, based on qualifications and experience. BENEFITS AND PERKS: Comprehensive health plans include medical, dental and vision benefits. Generous vacation, sick time, and holiday pay, plus paid birthday off and ‘refreshment’ day. Tuition reimbursement and child adoption benefits. Employer paid term life insurance, long-term disability, AD&D. Health savings account with generous employer contribution. Flexible spending accounts. Paid parental and bereavement leave. 401(k) with up to 5% company match. Please access our highlights of the benefits package we offer here: Denver Rescue Mission Benefits Guide POSITION SUMMARY The Kitchen Supervisor is a full-time position responsible for leadership and day-to-day operations of the assigned kitchen. Reporting to the Director of Food Services - Denver, this role oversees meal service quality, food safety and sanitation, inventory, scheduling, and special events, while supervising chefs, program participants, and volunteers. RESPONSIBILITIES Kitchen Operations Oversee daily operations to ensure high-quality meal service and compliance with Health Department and ServSafe standards. Supervise, coach, and lead chefs, program participants, and volunteers in production, shift transitions, opening/closing, teamwork, and safety. Coordinate menu planning, preparation, and service with chefs, the Director of Food Services, and the Food Distribution Coordinator, leveraging donated and purchased food. Direct buffet-style service to ensure fairness, consistency, and adherence to DRM policies and food safety protocols. Train program participants (as applicable) in safe handling, preparation, and sanitation. Monitor cleaning schedules; maintain sanitation, time/temperature (hot holding and cold storage), and other required logs for regulatory and organizational compliance. Coordinate onboarding and training of new chefs on operational, safety, and service expectations. Inventory & Resources Maintain and rotate stock using FIFO; ensure clean, organized storage per health regulations. Accurately weigh, record, and track food donations; route excess to the Ministry Outreach Center and submit Gift-in-kind (GIK) donations monthly. Coordinate deliveries of food, paper goods, and chemicals with the Food Distribution Coordinator to maintain levels and minimize waste. Identify and report equipment issues, repairs, or replacements to the Director of Food Services - Denver. Volunteer Coordination Partner with Volunteer Services to deliver engaging, productive prep and service shifts. Welcome/orient each group, supervise throughout, and debrief/thank at shift end. Assign meaningful tasks aligned with meal prep and service operations. Food Safety & Compliance Ensure full compliance with all food safety, sanitation, and health codes. Maintain accurate logs and records, including: Sanitation checklists and cleaning schedules Time/temperature logs for hot and cold foods Food waste tracking Meal counts in Scribe Follow DRM food safety policies; participate in internal inspections and promptly implement corrective actions. Additional Responsibilities Model DRM values and the “Hungry, Humble, and Smart” attributes from The Ideal Team Player (Patrick Lencioni). Participate in weekly staff meetings and other departmental activities. Support continuous improvement in kitchen operations. Perform other duties as assigned to meet evolving needs. Requirements MINIMUM QUALIFICATIONS Degree in Culinary Arts preferred, or equivalent experience in food production and service. ServSafe certified (or willingness to become a certified trainer). Minimum 3 years of progressively responsible commercial kitchen experience, including cooking, menu planning, and team supervision. Experience with volunteers and diverse populations preferred. Strong cooking ability for small- and large-scale production; effective leadership and coaching; able to work under pressure while maintaining professionalism and a positive team culture. Food industry standards, buffet-style service, inventory management, food safety, and sanitation best practices. Ability to lift and carry at least 50 pounds and stand for extended periods. Full-time (40 hours/week) with flexibility for occasional evenings, weekends, and holidays. Active Driver’s License as a limited amount of work-related travel may be required. Must be a Christian holding to the beliefs set forth in the Statement of Faith, expressed by a personal testimony and Christian conduct. THIS JOB POSTING WILL CLOSE ON 03/19/2026 Denver Rescue Mission is both an equal opportunity employer and a distinctly faith-based Christian organization. Denver Rescue Mission complies with applicable federal, state, and local employment laws, and strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, national original or ancestry, ethnicity, sex, sexual orientation, gender identity, age, disability, citizenship, parental status, marital status, political ideology, or current or prospective service in the uniformed services. This policy applies to all terms, conditions, and privileges of employment including recruitment, employment, training, and promotion opportunities. Based upon Title VII of the Civil Rights Act of 1964, the Colorado Anti-Discrimination Act, and the U.S. Constitution, Denver Rescue Mission has the right to, and does, hire only candidates who agree with our Statement of Faith and align with our Christian mission.

Responsibilities

The Kitchen Supervisor is responsible for the leadership and daily operations of the assigned kitchen, overseeing meal service quality, food safety, inventory, and scheduling. This role involves supervising chefs, program participants, and volunteers in food production and service delivery.