NUTRITION SERVICES KITCHEN SUPERVISOR

Career Opportunities with Neighborhood House Association About NHA: The Neighborhood House Association is a non-profit organization. Head Start positions are funded in whole or in part by money provided through the State and Federal Government. Additionally, some Social Service Program positions may be funded in whole or in part through grant funds. Because positions and salaries may be funded through grants, and State and Federal funds ongoing employment will be contingent upon the continued receipt of these funds. Our EEO Policy: Neighborhood House Association is an equal opportunity employer (Minorities/Females/Disabled/Veterans). We recruit, employ, train, compensate, and promote without regard to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, disability, veteran status, or any other basis protected by applicable federal, state or local law. To read more about this, view the EEO is the Law poster and this EEO is the Law Poster Supplement. Benefits: Eligible employees receive the following benefits: 15 Holidays Days 401(K) Retirement 6% Match Paid Vacation and Sick Leave Tuition Reimbursement up $2,500 2 Personal Days Group Medical, Dental and Vision Insurance Agency-Paid Life Insurance and Long-Term Disability Insurance Live Well Program 4 Paid Days Annual Bereavement (Note Total of 5 days of bereavement leave per loss) Health and Dependent Care Flexible Spending Account (FSAs) Voluntary Benefits: Life and AD&D Accident, Short-Term Disability, and Critical Illness Insurance Free Employee Assistance Program (EAP) Medical and dental benefits are provided to regular employees who work a minimum of 30 hours per week. 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 manage