Food Services Chef

Fresno, CA, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,304.00 - $82,920.00

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

flexible schedule

Training and Development

Employee assistance program

Job Description

Fresno Economic Opportunities Commission (Fresno EOC) is a well-established community-based organization committed to providing quality services that empower individuals and families towards self-sufficiency and improved quality of life. Operating in the realm of food services among other critical community support initiatives, Fresno EOC hosts a comprehensive food services division dedicated to offering nutritious, safe, and appealing meals. The organization’s commitment to excellence is reflected in its focus on operational efficiency, nutritional compliance, safety, and community engagement. Fresno EOC’s food services department manages diverse operations including large-volume food production, catering events, and menu development designed to meet strict nutritional standards, evidenced by its cooperation with professional dieticians and adherence to stringent regulatory food safety protocols.

The role of Food Services Supervisor at Fresno EOC is vital to maintaining the high standards and operational efficacy of the department. Working under the direction of the Food Services Director, the supervisor is responsible for overseeing a diverse team that includes Food Preparation Workers II and III, Sous Chef, cooks, assistant cooks, pantry washers, catering personnel, storeroom staff, and drivers. This position demands a seasoned professional capable of managing complex food production and service operations while ensuring compliance with nutritional, safety, and sanitation standards.

The Food Services Supervisor plays a key part in menu development and cost control alongside active engagement in production scheduling and quality assurance. This role carries significant accountability for purchasing and procurement activities, ensuring that supplies are acquired efficiently and according to guidelines. The position also involves the enforcement of safety regulations, staff training, and performance management including recruitment, orientation, evaluation, and corrective action.

The Food Services Supervisor often collaborates with department staff, registered dietitians, and external clients to coordinate catering functions and special events, sometimes requiring travel to off-site locations. Work hours are primarily scheduled Monday through Friday, from early morning to late morning, with the flexibility to work evenings and weekends as necessary to support operational needs. This role is suited for an individual passionate about culinary excellence, nutrition, and leadership in a dynamic community-focused setting. The successful candidate will be instrumental in advancing Fresno EOC’s mission by delivering exceptional food services that support the health and wellbeing of the community it serves.

Job Requirements

High school diploma or GED
Minimum of three years in a chef capacity or five years cooking experience supervising staff
Must obtain or maintain Food Handlers card within 30 days
Knowledge of classical and nouvelle cuisine and cooking techniques
Proficient in use of food production equipment
Knowledge of safety and sanitation standards
Proficient in purchasing procedures and food costing
Ability to read and understand business and regulatory documents
Strong multitasking and interpersonal skills
Proficient in Microsoft Office
Ability to operate organization vehicles with valid driver’s license, insurance, and transportation
Must work flexible hours including mornings, evenings, and weekends

Job Qualifications

High school diploma or GED
Graduation from a culinary institution preferred
Minimum of three years of increasing responsibility in a Chef’s capacity or five years cooking experience supervising staff
Working toward sous chef or Chef certification from American Culinary Federation required
Must possess and maintain Food Handlers card
Knowledge of classical and nouvelle cuisine cooking techniques
Proficient with large volume food production equipment
Excellent knowledge of food service safety and sanitation standards
Proficient in standard purchasing procedures including price quotes and bidding
Skilled in food costing and calculator use
Familiar with Hazard Analysis Critical Control Point
Ability to read and interpret business correspondence and regulations
Strong interpersonal relationship skills
Proficient in Microsoft Office Suite
Effective verbal and written communication skills
Valid California driver’s license, reliable transportation, and auto insurance

Job Duties

Supervises food preparation workers II and III and sous chef including cooks, assistant cooks, pantry washers, catering operation personnel, storeroom personnel and drivers
Coordinates menu development to meet nutritional and production requirements
Sets and monitors critical control points to assure food quality and proper temperature
Works with production management and registered dietician to ensure menu compliance
Conducts recruitment, selection, orientation, staff evaluations, corrective actions, documentation and termination
Trains employees and enforces sanitation and safety standards
Oversees purchasing and procurement of food and supplies
Maintains production records and food cost sheets
Controls inventory using first in, first out rotation
Coordinates catering production, event set-up and represents Fresno EOC Food Services at various functions
Drives to off-site locations for food set-up and service as needed
Works flexible hours including evenings and weekends
Performs other duties as assigned