KITCHEN SUPERVISOR

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. 
• Ab