Kitchen Supervisor (9.5 months)

JOB CODE: 1550

PAY GRADE: 1086

SALARY RANGE: $18,740 - $29,982

LOCATION OF WORK
Department of Human Development and Services

GENERAL DESCRIPTION
Under the supervision of an employee of a higher classification, performs skilled cooking and supervisory work involving the preparation of a large volume and variety of food in a public institution. Work involves supervising and participating in the preparation of a large volume of meat, vegetables, and other foods, performing the most difficult cooking tasks personally. Work may involve dietary planning, menu preparation, and ordering of supplies. Supervision is exercised over subordinate cooks and food service workers. Work is performed with latitude for independent judgment and action and is reviewed through inspections, conferences, and reports for results received. Performs other work as requested. Note: Most employees within this classification are paid an hourly rate and work ten (10) months or less a year.

ESSENTIAL WORK TASKS
Supervises and participates in cooking and preparing food; instructs subordinates in the cooking of foods for special menus. Plans work schedules; ensures that personnel are properly uniformed and maintains proper standard of personal cleanliness and kitchen sanitation. Operates standard cooking equipment and makes minor adjustments and repairs; supervises others in use of equipment. Checks kitchen to ensure that it is equipped with necessary supplies; prepares reports daily on cooking operations and maintains food and supply records of the kitchen. Supervises the distribution of meals to proper locations; completes food inventory, purchasing, and related reports. Supervises the cleaning of kitchen, storeroom, and refrigerators to maintain sanitary and healthful conditions. May supervise and participate in canning foods and in baking pastries and breads.

KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge of materials, methods, and equipment used in preparing and serving food on a large scale. Knowledge of food values and of large-scale kitchen management. Knowledge of health, sanitary, and safety practices involved in cooking. Skill in the use and care of kitchen utensils and equipment. Ability to instruct and supervise subordinate personnel and others in food preparation and service. Ability to maintain adequate food inventories and records of all transactions involving food purchases and usage. Ability to schedule and coordinate a variety of kitchen activities. Ability to apply good work habits such as punctuality, reliability, preciseness, and dependability in order to effectively complete assigned tasks and contribute to the smooth operation of the department and division.

MINIMUM REQUIREMENTS