Culinary Supervisor

COUNCIL ON AGING Culinary Supervisor Town of oxford Culinary Supervisor Date last revised - June 18, 2026 Classification Grade 9 - hourly Salary Range $18.30 - $27.59 Budgeted 12-16 hours per week The Town of Oxfordis committed to the full inclusion of all qualified individuals and, as part ofthis commitment, will provide reasonable accommodation to perform essential jobfunctions as required by law. DEFINITION This position is responsible for acquiring, planning,preparing, serving, and cleaning up meals for the COA while working with agroup of volunteers. ESSENTIAL FUNCTIONS The essential functions or duties listed beloware intended only as illustrations of the various types of work that may beperformed. The omission of specific statements of duties does not exclude themfrom the position if the work is similar, related, or a logical assignment tothe position. • Plans, prepares, and serves meals to patrons ofthe Senior Center twice a week. • Plans monthly menus, considering the dietaryneeds of patrons. • Shops and places orders for groceries. • Works with volunteers and staff while servingmeals. • Maintains a written record on food services andon each participant of the congregate meals. • Estimates food quantities based on participantregistration and historical data. • Coordinates clean up after meals. • Performs other related job duties as required. SUPERVISION RECEIVED The employee plans andprioritizes the work independently in accordance with standard practices andprevious training and is expected to solve most problems of detail or unusualsituations by adapting methods or interpreting instructions accordingly. Instructionsfor new assignments or special projects usually consist of statements ofdesired objectives, deadlines, and priorities. Technical and policy problems orchanges in procedures are discussed with the supervisor. JUDGMENT AND COMPLEXITY The work requiresexamining, analyzing, and evaluating facts and circumstances surroundingindividual problems, situations, or transactions and determining actions to betaken within the limits of standard or accepted practices. NATURE AND PURPOSE OF CONTACTS Contacts are primarilywith co-workers, vendors, and the public. Interactions involve frequent tactfulexplanation, discussion, or interpretation of practices, procedures,regulations, or guidelines to render service, plan or coordinate work efforts,resolve operating problems, or assist dissatisfied customers. CONFIDENTIALITY The employee has accessto limited sensitive or confidential records that require appropriate handlingin accordance with established protocols. QUALIFICATIONS High School diploma or equivalent plus 1 to 3 years of related experience; or anyequivalent combination of education, training, certification, and experience. REQUIRED LICENSES and CERTIFICATIONS • CPR • First Aid • ServSafe • Allergen Awareness KNOWLEDGE, SKILLS, AND ABILITIES • Knowledge of safe food handling; basic cookingskills; dietary restrictions, nutrition, preparation of safe meals for largegroups of elderly people; serve safe regulations and applicable laws aboutoperation of a public kitchen and preparation of meals. • Effective basic kitchen, computer, officeequipment, customer, and staff relationships; management; communication;problem-solving and customer service skills. • Ability to communicate with the seniorpopulation; interact positively with employees and the public; work independently;operate a variety of kitchen equipment at efficient speeds; organize, plan, andmanage multiple tasks in a timely manner. PHYSICAL & ENVIRONMENTAL WORKING CONDITIONS The physical and environmental demands describedhere are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job. • Works primarilyindoors in an office/community center/library setting. • When performingadministrative functions, sits or stands, with intermittent periods of stoopingand walking; when in the field, stands or walks for extended periods andapplies agility and physical strength to move in or about construction sites orover rough terrain; occasionally moves, lifts, or carries heavy objectsweighing up to 50 lbs. • Applies eye-handcoordination with finger dexterity and motor coordination to use tools andequipment safely and precisely. • Routinely reads documents for generalunderstanding and analytical purposes, including handwriting, spreadsheets, andforms; inspects surroundings and fine details to assess conditions of materialsand equipment; and reviews detailed information displayed on a computer screen.