Kitchen Supervisor Jobs

Supervises the planning and preparation of healthy meals for senior services clients; assures activities and facilities are in compliance with health and safety regulations.

This position is 40 hours per week, Monday through Friday.

• Supports the relationship between Pitkin County government and the general public by demonstrating courteous and cooperative behavior when interacting with citizens, visitors, and County staff; maintains confidentiality of work-related issues and County information; performs other duties as required or assigned.
• Research and develop menu items designed to meet the needs of an aging population; provides nutritional recommendations for menu development.
• Supervises the planning and preparation of meals for senior services program; assures the quality of the services and work products, and compliance with state and federal policies and health and safety rules; develops menus, and purchases food and supplies; supervises and trains food service staff. Duties may vary according to job assignment.
• Supervises, assigns and delegates tasks and gives direction to the kitchen staff throughout the shift. Responsible for daily cleanliness and regular maintenance of Back of the House equipment. Supervises and facilitates training of all food preparation and execution of all new and existing menu items, procedures, and recipes.
• Lead nutritional meetings with staff.

• High School Diploma or GED equivalent.
• 3+ years experience at a senior-level in department or function in food service management and operations experience.
• Colorado ServSafe Food Safety Certification is required.
• Must possess a valid Colorado Driver’s License and acceptable Motor Vehicle Record.

• Customer service techniques.
• Public policy processes.
• Communicating clearly and concisely and relaying details accurately.
• Principles and practices of public administration.

• Organizing and prioritizing work to meet deadlines.
• Establishing and maintaining effective working relationships.
• Developing, understanding, interpreting, and communicating policies and procedures.
• Working efficiently both independently and as part of a team.
• Handling multiple tasks simultaneously, under pressure, and in emergency and stressful situations.

• Work is performed in a commercial kitchen; moderate physical demands with risk of burns and cuts; frequent lifting, carrying, and moving of food, materials, and equipment.