Food Services Supervisor

The Supervisor of Food Services plays a crucial role in managing and overseeing the daily operations of the kitchen within an institution dedicated to providing quality food services. This position involves direct supervision of the cooks to ensure efficient and effective food preparation and service. The Supervisor is responsible for maintaining an accurate inventory of kitchen supplies and food items, which is vital for smooth kitchen operations and cost control. Additionally, the role demands strict adherence to all regulatory and accrediting standards, including handling all accreditation audits of the kitchen to ensure full compliance with health and safety regulations. This ensures that the institution meets or exceeds all required food service standards, promoting a safe and healthy environment for both staff and patrons.

The Supervisor also plays a key role in menu planning, crafting balanced and nutritious menus that meet the institution's dietary guidelines and preferences. Maintaining Safe Serve Certification is a requirement for this role, highlighting the importance of food safety knowledge and practices in the daily activities of the kitchen. The institution prefers candidates with a High School Diploma and at least one year of experience in a related field, along with ServSafe Certification and a valid Indiana Driver's license. Candidates must be ready to submit to and pass pre-employment background checks, ensuring the safety and integrity of the workplace.

This role is ideal for individuals who are not only skilled in culinary operations but also possess strong leadership qualities and a proactive approach to wellness and self-care. The Supervisor is encouraged to take an active role in monitoring their own emotional well-being and develop self-care strategies to prevent burnout, reflecting the institution's commitment to a supportive and healthy work environment. The position involves a variety of duties including meal counting, inventory management, proper storage and rotation of food supplies, and assisting with filing claims for food subsidies. Overall, this comprehensive role is essential to the successful operation of the kitchen and the satisfaction of those served by the institution’s food services.