Kitchen Operations Supervisor

KITCHEN OPERATIONS SUPERVISOR

Reports to: Chief Program Officer Classification: Exempt ‑ 30 hour per week Salary: $34,226.00 with benefits; scheduling offers flexibility, but onsite work is required. The Kitchen Operations Supervisor plays a vital role in creating a welcoming environment for shelter residents by providing nutritious meals and leading daily kitchen operations. This position offers the opportunity to make a meaningful impact in the lives of survivors and their families while working in a mission‑driven organization.

JOB SUMMARY

The kitchen supervisor provides leadership for the daily operations of New Life Center’s 110‑bed emergency shelter kitchen, ensuring the delivery of safe, nutritious, and high‑quality meals in a trauma‑informed environment. The role is hands‑on, responsible for meal preparation and service while overseeing kitchen operations, inventory management, staff and volunteer training, scheduling, and compliance with food safety and regulatory requirements. Key responsibilities include maintaining an approved menu in accordance with the Arizona Department of Education Child and Adult Care Food Program (CACFP), ensuring all CACFP requirements, documentation, and training are met, and upholding food safety guidelines set by Maricopa County Department of Public Health. The supervisor must hold a current ServSafe Manager certification and promote a culture of safety, teamwork, and continuous improvement.

ROLES AND RESPONSIBILITIES

Supervision Provide direct supervision and daily leadership to kitchen staff. Support a trauma‑informed, resident‑centered environment. Oversee all kitchen operations: ordering and tracking inventory, menu planning, preparing and serving meals, and compiling information for program reports for CACFP and St. Mary’s Food Bank. Monitor food and supply costs and assist with budget management. Train new employees and volunteers to ensure compliance with Maricopa County Department of Public Health guidelines. Ensure annual training in CACFP components for all kitchen staff and volunteers. Develop a monthly work schedule for kitchen staff and volunteers, covering shift coverage. Hold regular supervision meetings, document notes, correspondences, and complete performance evaluations as required. Attend regularly scheduled management team meetings. Monitor, support, and approve regular training for kitchen staff. Offer support and consultation for kitchen staff, modeling trauma‑informed responses. Ensure timely submission of vendor invoices. Food Preparation and Service Plan, prepare, and serve high‑quality, nutritionally balanced meals for up to 110 residents. Ensure product availability for weekly menus. Modify or substitute items when necessary in accordance with CACFP meal guidelines. Maintain cleanliness of kitchen and dining areas to the highest standards after every meal. Perform weekly inventory of kitchen food and supplies; keep pantry, kitchen, and walk‑in fully stocked with proper storage. Accommodate cultural and medical dietary needs or restrictions. Train and mentor new kitchen staff and volunteers. Collaborate closely with Residential Services Director and Family Advocate staff to ensure safe food handling and adherence to dining space guidelines. Fully understand and complete all duties and reporting responsibilities required by CACFP, including meal counts and participant monitoring. Maintain health code procedures by cleaning and sanitizing kitchen and dining areas. Stay current on safe food handling procedures and certification. Agency Management Share responsibility for the overall cleanliness and appearance of campus. Communicate emergencies, resident concerns, and organizational needs to on‑call staff or the leadership team. Work cooperatively with a diverse group of staff and residents who have trauma exposure. Apply basic mathematics for inventory and budgeting. Other Support the center’s mission by creating a welcoming, respectful, and trauma‑informed dining environment. Foster a culture of collaboration, compassion, and accountability. Adhere to all agency policies regarding participant privacy, confidentiality, and safety. Contribute to trauma‑informed practices through empathy, flexibility, and trauma awareness. Participate in agency‑wide meetings, trainings, committees, and events as assigned. Collaborate with other departments to support resident needs and special events.

COMPETENCIES

Leadership and team supervision. Trauma‑informed service delivery. Ability to adapt in a fast‑paced environment and remain calm under stress. Strong organizational, communication, and problem‑solving skills. Regular and consistent attendance. Effective time management with prioritization in a fast‑moving environment. Proficiency with computers and software: Microsoft Office and Google Suite.

PHYSICAL DEMANDS

Walking Bending, standing, sitting, driving, lifting up to 50 lbs. with or without assistance, stretching/reaching, hearing/seeing, exposure to blood‑borne pathogens and hazardous materials, climbing, hand/finger dexterity.

QUALIFICATIONS

Required Associate’s degree in culinary arts, hospitality, food service management, or related field, or equivalent combination of education and experience. One year or more of commercial kitchen or cook experience. Experience with bulk cooking and inventory management preferred. Valid Arizona driver’s license and insurance. Current Certified Food Protection Supervisor certification. Currently possess or ability to obtain Level 1 fingerprint clearance through the Arizona Department of Public Safety. CPR/1st Aid certification. Negative TB test. Ability to work evenings and weekends as necessary. If necessary, New Life Center will complete these areas of qualification during the onboarding process. Preferred Bachelor’s degree in culinary arts or related field, or equivalent combination of education and experience. One or more years of kitchen management experience. Experience within a nonprofit residential or victim services agency. Bilingual English/Spanish.

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. #J-18808-Ljbffr Newlifectr