Culinary Supervisor

COMPENSATION: – $13.00-$15.00 starting

WORK SCHEDULE: Monday to Friday, 6am-2pm, 7am-2pm as required - maximum of 40 hours weekly. Flexibility is essential, as some days may necessitate an earlier start time.

OBJECTIVE

The Culinary Supervisor is responsible for a variety of tasks including the preparation and cooking of main dishes, salad preparation, baking, dishwashing, and ensuring the kitchen area is maintained in a clean and organized manner.

GENERAL INFORMATION

The Culinary Supervisor will manage and direct kitchen operations and staff. Responsibilities include creating a monthly menu prior to the 15th of each month, ordering all necessary food and non-food items, and conducting grocery shopping as needed.

Reporting Structure: This position reports to the Culinary Supervisor and the Senior Center Coordinator.

This role requires teamwork, dependability, and reliability, along with repetitive hand and arm movements for extended periods; lifting and moving items weighing approximately 50 pounds; standing for long durations; bending; stooping; and working on wet, slippery surfaces; as well as exposure to extreme heat and steam in the cooking area.

KEY RESPONSIBILITIES

• Prepare all main course entrees.
• Prepare salads, follow recipes, and perform other duties as directed by the Culinary Supervisor.
• Wash and peel vegetables and fruits using appropriate tools.
• Maintain proper food temperature, labeling, and storage.
• Assist in cleaning the kitchen and kitchen equipment after each meal.
• Utilize all kitchen equipment (mixers, slicers, steamers, ovens, grills, etc.) ensuring they are clean, sanitary, and in good working order.
• Uphold safety and sanitation standards in the kitchen area.
• Keep records and prepare reports as necessary.
• Assist in inventory management and stock rotation.
• Attend all training sessions as required by the Nampa Senior Center Coordinator.
• Wash pots, pans, dishes, and trays.
• Maintain cleanliness of the work area.
• Wash walls, refrigerators, shelves, and assist with general kitchen clean-up.
• Transfer supplies and equipment between storage and work areas.
• Perform other related tasks as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

• Familiarity with commercial kitchen equipment, such as meat slicers, steam kettles, ovens, and mixers.
• Understanding of appropriate kitchen procedures.
• Knowledge of commercial dishwashing practices.
• Ability to follow both oral and written instructions.
• Capability to work independently.
• Knowledge of kitchen sanitation and cleaning methods, as well as care for kitchen equipment.
• Awareness of occupational hazards and safety precautions.

ESSENTIAL ABILITIES

• Adapt recipes for large-scale food preparation.
• Plan food preparation and serving operations to adhere to a fixed schedule.
• Prepare required quantities while minimizing waste.
• Follow both oral and complex written instructions.
• Communicate effectively, both verbally and in writing; ability to work well with others.
• Maintain simple records.
• Multitask efficiently.

MINIMUM QUALIFICATIONS

A combination of training and work experience that demonstrates the ability to meet the requirements of this position. Knowledge of methods and materials used in large-scale food preparation; use and care of cooking utensils and equipment; sanitation and safety practices in food handling and preparation. Understanding of food values, basic nutrition for special diets, and supervisory practices.

Must document experience in large-scale quantity cooking; training others in food preparation and serving; following recipes and menus; and calculating volume measurements used in cooking.

SPECIAL REQUIREMENTS:

Must be able to obtain an Idaho Food Handler's Card and/or Professional Food Manager Certificate within 90 days of employment.