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Food Services Supervisor

3 months ago

Nevada City, United States Nevada City School of the Arts Full time
Job DescriptionJob Description

SUMMARY: The Nevada City School of the Arts (NCSOTA) Food Services Supervisor works with the Nourish NCSA team to oversee all aspects of the kitchen operations, ensuring the timely and efficient preparation of nutritious meals for students, staff, and faculty. You will lead a team of kitchen staff, manage inventory, plan orders, and maintain compliance with health and safety regulations for safe food production and service environment in the Building 9 Kitchen


DUTIES AND RESPONSIBILITIES

Kitchen Operations Management:

  • Supervise and coordinate daily kitchen activities, including food preparation, cooking, and assembly of meals. This includes a supervisory presence in the absence of Food Services Coordinator.
  • Communicate with all Nourish Team members ensuring information is passed timely and appropriately.
  • Supervise preparation of standardized recipes and portion sizes to maintain consistency in quality.
  • Participate in menu planning with Food Services Coordinator and Procurement Coordinator, utilizing food surpluses and leftovers.
  • Oversee the cleanliness and organization of the kitchen, ensuring compliance with sanitation standards and regulations.
  • Train and supervise Nourish Team members in stewardship of inventory storage and rotation. Maintain working knowledge of inventory at all times.
  • Manage kitchen equipment maintenance and repair schedules, and supervise work during shift to ensure kitchen is clean and equipment used properly.
  • Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Able to compute rate, ratio and percent.
  • Able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Able to solve practical problems and deal with a variety of concrete variables in situations.
  • Able to interpret a variety of instructions furnished in written, oral, diagram, or electronic form.

Staff Management and Training:

  • Recruit, hire, train, and supervise kitchen staff, including chefs, cooks, and food service assistants.
  • Work with Food Services Coordinator to assign Nourish Team shifts and allocate responsibilities effectively to ensure smooth operations during meal times.
  • Conduct performance evaluations, provide feedback, and implement training programs to enhance staff skills and performance.
  • Value and support a work environment that includes people of different identities from diverse backgrounds.

Compliance and Safety:

  • Ensure compliance with all health and safety regulations, including food handling, sanitation, and hygiene standards.
  • Conduct regular inspections of the kitchen and equipment to identify and address any safety hazards or violations.
  • Maintain accurate records of food safety inspections, temperature logs, and sanitation procedures.
  • Foster commitment to excellence and equity by ensuring that employees and students are valued, respected and provided a positive work/learning environmen
  • Establish and maintain positive relations with internal and external customers, including students, staff, school administration, parents, and community members. Reads and responds to all forms of school communication.
  • Report all unsafe working conditions
  • Abide by all NCSOTA Employee Handbook guidelines.
  • Completion of mandatory training (video & in-person) within 6 weeks of employment and every year thereafter.
  • Perform all other duties as needed or assigned.

EDUCATION, EXPERIENCE, LICENSURE

  • Willingness to learn and work hard
  • Proven experience working in a high-volume kitchen environment, preferably in a school or institutional setting.
  • Strong culinary skills and knowledge of scratch cooking techniques, food preparation methods, and kitchen equipment operation.
  • Excellent leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
  • Knowledge of nutrition principles, dietary guidelines, and allergy management practices.
  • Familiarity with food safety regulations and certification in food handling and sanitation (e.g., ServSafe).
  • Organizational skills and attention to detail to effectively manage kitchen operations, menus, and inventory.
  • Flexibility to adapt to changing priorities and handle multiple tasks simultaneously.
  • Bachelor's degree in culinary arts, food service management, nutrition, or a related field is preferred.

WORKING CONDITIONS

Environment

  • Indoor/outdoor work environment
  • Infrequent exposure to seasonal weather extremes
  • Occasionally exposed to non-weather related extreme cold and heat.
  • Regularly exposed to non-weather wet or humid conditions.
  • Moderate noise levels.
  • Occasionally work near moving mechanical parts
  • Exposed to fumes or airborne particles; be exposed to toxic or caustic chemicals
  • Have risk of electrical shock
  • Driving a vehicle to conduct work

OTHER REQUIREMENTS

  • Intermediate English language skills
  • Basic customer service and public relations skills

Ability to manage confidentiality in all aspects of job

  • Ability to manage multiple priorities
  • Ability to manage multiple tasks with frequent interruptions
  • Ability to understand and follow all HACCP Standard Operating Procedures

These requirements must be met prior to beginning employment and will be requested upon job offer acceptance.

  • Fingerprint and Background clearance
  • Valid Tuberculosis clearance and every four years thereafter
  • Evidence of Automobile Insurance and valid California Driver's License

PHYSICAL DEMANDS (with or without reasonable accommodations)

  • Frequent repetition of movement of arms and hands
  • Dexterity of hands and fingers
  • Frequent pushing and pulling
  • Regularly move up to 50 pounds
  • Frequent lift up to 10 pounds
  • Regularly lift up to 50 pounds
  • Standing and walking for extended periods of time
  • Seeing to read and identify a variety of materials
  • Hearing and speaking to exchange information

EQUAL OPPORTUNITY EMPLOYER

NCSOTA is an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.


Supervisor: Food Services Coordinator

FLSA Status: Hourly

Employee Group: Classified

Employment Status: Part Time, Permanent