Food Kitchen Supervisor

OUR MISSION AND PERFORMANCE EXPECTATIONS The MENTOR Network is a mission-based organization dedicated to providing high quality services to those we serve. Therefore to deliver on our mission The Network expects every employee to perform his or her job first and foremost in accordance with the Companys mission. SUMMARY Responsible for providing the day to day direction to kitchen staff overseeing food preparation and distribution of meals to persons served; maintains cleanliness of the kitchen; ensures all quality assurance tasks are completed; ensures compliance with local state and federal regulations as well as company policies. ESSENTIAL JOB FUNCTIONS To perform this job successfully an individual must be able to satisfactorily perform each essential function listed below: Trains staff on standard concepts practices and procedures for cooking and dietary food preparation. Prepares all menu items using established policies and procedures. Ensures presentation and preparation of all menu items adhere to established standards prescribed diet plan and are delivered at acceptable temperatures Communicates any changes to the established menu according to company policy. Monitors and ensures special diets meal plans and portions are provided according to menu guidelines. Develops and maintains adequate food/supplies orders as required. Inspect supplies equipment or work areas to ensure all equipment is cleaned and operating. Completes daily quality assurance checks including temperature logs quat logs dish machine logs water temperatures and any other quality checks required by state or local health departments and food temperature logs. Ensures high standards of sanitation cleanliness and safety are maintained throughout the kitchen areas at all times in compliance with established standards. May oversee full-sized kitchen in which meals are cooked and prepared on-site. Ensures all preventative maintenance services are conducted on kitchen equipment in accordance with established standards. Reports any hazardous conditions equipment accidents and incidents to supervisor. Adheres to policy requiring the timely reporting of consumer and/or employee injuries evidenced by his/her attendance at orientation and annual mandatory education programs. Performs other related duties and activities as required. SUPERVISORY RESPONSIBILITIES Supervises assigned personnel including performance evaluations scheduling orientation and training. Makes recommendations or decisions regarding employee hires transfers promotions salary changes discipline terminations and similar actions. Resolves personnel problems within position responsibilities. Minimum Knowledge and Skills required by the Job The requirements listed below are representative of the knowledge skill and/or abilities required to perform the job: Education and Experience: High school diploma or equivalent Two years experience in food service industry. Supervisory experience Licenses and Registrations: ServSafe Certification Allergen Certification Other certifications as required by local Skills and Abilities: N/AOther Requirements: N/APhysical Requirements: Medium Work. Exerting up to 50 pounds of force occasionally and/or up to 30 pounds of force frequently and/or up to 10 pounds of force constantly to move WITH DISABILITIES ACT STATEMENT External and internal applicants as well as position incumbents who become disabled must be able to perform the essential job functions either unaided or with assistance of a reasonable accommodation to be determined on a case by case basis via the interactive process.