Kitchen Supervisor

• Nonviolence - being safe and doing the right thing 
• Emotional Intelligence - managing our feelings so we don’t hurt ourselves or others  
• Social Learning - respecting and sharing ideas of our teams 
• Democracy - shared decision making whenever possible 
• Open Communication - saying what we mean and not being mean when we say it 
• Social Responsibility - everyone makes a contribution to the organizational culture 
• Growth and Change - creating hope for our clients and ourselves 
• Equity - Assuring all can survive and thrive 

Job Summary:

Supervises the daily operations, growth, and mission of the Office of Refugee Resettlement (ORR) unaccompanied children residential programs kitchen in a safe, compliant and cost-effective manner. This includes kitchen staff supervision and professional development, kitchen program development, meal planning, ordering and inventory, equipment maintenance, health code compliance, and State Licensing and Health Inspection documentation. Position will assist the cooks to ensure kitchen cleanliness, preparation of meals, oversight of dietary needs (allergy/medical/religious), and will work closely with each program’s leadership team to adjust menus based on client needs and feedback.

Duties and Responsibilities: (Essential functions include the following duties and responsibilities, core competencies and other characteristics. The incumbent in this position is required to perform the following duties but not limited to, which is representative to the level of work appropriate to this position.)

• Supervises all aspects of employee relations for the Cook position, including hiring, developing, coaching, mediating, recognizing, and evaluating team members
• Oversees the day to day operation of the kitchen, and the distinct needs of the two program’s clientele.
• Ensures that nutritious meals are prepared in accordance with U.S. Department of Agriculture (USDA) nutritional guidelines, program contracts, and State licensing requirements.
• Incorporate menu recommendations from program staff and work closely with the programs to adjust menus based on client feedback.
• Establish procedures to accommodate dietary restrictions, food allergies, health issues, and religious or spiritual requirements.
• Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered.
• Train Cook team in cooking methods and mentor to develop advanced skills (this may also include training basic food safety concepts to non-kitchen staff, such as the Milieu Counselors).
• Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results.
• Works with Program Supervisors and Business Team