POSITION SUMMARY:

Overseeing the daily operations of the school’s cafeteria, ensuring that nutritious, high-quality meals are prepared and served efficiently in accordance with health and safety regulations. This role involves managing kitchen staff, preparing food, maintaining inventory, and ensuring food safety standards are upheld. The Kitchen Supervisor fosters a positive, team-oriented environment while ensuring that meals are served on time and that students receive a welcoming dining experience. Additionally, they handle scheduling, training, and performance evaluations to keep the kitchen running smoothly. Ensures that all guidelines are strictly adhered to regarding the Department of Elementary & Secondary Education, USDA, and the local Board of Health.

TRAINING AND EXPERIENCE:

Required: Demonstrated aptitude for the successful performance of the task listed
Required: Massachusetts ServSafe Certified
Preferred: Two (2) or more years of previous food service experience.

SKILLS AND ABILITY:

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.
The candidate must demonstrate strong communication skills and professionalism when interacting with staff and students. Must know food service equipment and of institutional meal preparation. Must be able to comprehend verbal and written instructions in English. Must be able to understand basic math. Proficiency in standard inventory procedures, familiarity with food allergens, and Serve Safe certification are also required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The essential functions or duties listed below are intended only as an illustration 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 work is similar, related, or a logical assignment to the position. This job description does not constitute an employment agreement between the employer and the employee, and is subject to change by the employer as the employer’s needs and job requirements evolve.

• Responsible for assigning and training each person in the kitchen to a specific job in the meal preparation and serving process.
• Responsible for maintaining proper HACCP procedures
• Assists and completes all End of Day Reports, cash handling, and daily deposits
• Assists in food preparation as necessary
• Assists in the general operation of the program (POS computer, vending machines, washing dishes, washing tables, operating dish machine, serving students and staff, etc.) during the distribution of food.
• Assists in the cleaning of the kitchen and cafeteria
• Assists in putting stock away and inventory control
• Completes a daily production control sheet indicating all items used in food production.
• Provides a list of all supplies needed and places weekly orders.
• Utilizes “leftovers” in the best possible manner
• Must understand all aspects of high-volume “Batch Cooking”
• Must have extensive knowledge of “Reimbursable Meals”, “Offer Vs Serve”
• Must be able to follow a standardized recipe
• Performs duties of other cafeteria workers as necessary or assigned by the Director of Food Service.