OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we exist to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported. 

GENERAL SUMMARY:

The Shelter Kitchen Supervisor is responsible for overseeing the daily operations, food production, staff supervision, and meal service functions of assigned shelter kitchen locations. This position ensures consistent preparation and delivery of high-quality, nutritious meals while maintaining the highest standards of food safety, sanitation, and operational efficiency. The Shelter Kitchen Supervisor serves as the on-site culinary leader and is responsible for supervising kitchen staff, volunteers, and culinary program participants while supporting the organization's mission of serving residents and program participants

The Shelter Kitchen Supervisor is expected to actively participate in food preparation, lead meal production, coordinate inventory and donations, oversee kitchen operations, and ensure a safe and productive work environment.

ESSENTIAL FUNCTIONS:

• Oversee daily meal production and service for shelter residents
• Ensure meals are prepared according to established recipes, nutritional guidelines, and production schedules.
• Prepare meats, fish, vegetables, soups, sauces, salads, and other hot and cold food items as needed.
• Monitor food quality, consistency, portion control, and presentation standards.
• Coordinate daily production activities to ensure timely meal service.
• Assist with special events, outreach meals, holiday meals, and catering activities when required.
• Supervise kitchen staff, culinary trainees, volunteers, and program participants.
• Provide training, coaching, and ongoing development to kitchen team members.
• Schedule staff and ensure adequate coverage for meal production and service.
• Lead daily kitchen operations and serve as manager-on-duty for assigned facilities.
• Step into operational roles as needed to ensure uninterrupted meal service and coverage during staff absences.
• Enforce all food safety, sanitation, and health department regulations.
• Maintain ServSafe standards and proper food handling procedures.
• Conduct regular inspections of kitchen equipment, storage areas, and food production processes.
• Ensure proper receiving, storage, labeling, rotation, and disposal of food products.
• Monitor inventory levels and assist with ordering food, supplies, and kitchen equipment.
• Minimize food waste through proper planning, production, and inventory management.
• Assist leadership with cost-control initiatives and operational efficiencies.
• Serve as the primary kitchen leader within the assigned shelter location.
• Foster a positive, professional, and team-oriented kitchen culture.
• Support workforce development initiatives by providing mentorship and hands-on culinary instruction.
• Identify opportunities to improve kitchen efficiency, meal quality, and team performance.
• Set up and stock workstations with all necessary food and supplies.
• Prepare food for service including vegetable preparation, protein fabrication, sauce preparation, and batch cooking.
• Cook menu items and lead production alongside the kitchen team.
• Assist with dishwashing, cleaning, and sanitation when necessary.
• Ensure kitchen equipment is maintained and ready for operation.

Education/Certifications:

• Associate degree in Culinary Arts, Hospitality Management, Food Service Management, or related field preferred.
• Equivalent combination of education and experience may be considered.

Experience:

• Minimum 5 years of professional culinary experience.
• Minimum 2 years of supervisory or leadership experience in food service operations.
• Experience in large-volume meal production, institutional food service, shelters, healthcare, schools, or nonprofit food operations preferred.
• Experience training staff, volunteers, or culinary students preferred.
• ServSafe Manager Certification required or ability to obtain within 90 days of hire.
• Valid Florida Driver's License preferred.

Knowledge, Skills, and Abilities:

• Strong leadership and team development skills.
• Thorough understanding of food safety and sanitation practices.
• Experience with high-volume food production and meal planning.
• Excellent organizational and time management skills.
• Ability to solve problems and adapt to changing operational demands.
• Strong communication and interpersonal skills.
• Ability to train, coach, and mentor staff, volunteers, and program participants.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods.
• Frequent bending, lifting, carrying, reaching, pushing, and pulling.
• Ability to safely lift and carry up to 50 pounds regularly.
• Ability to work in hot, cold, and fast-paced kitchen environments.

WORKING CONDITIONS

• Shelter kitchen and food service environment.
• Exposure to commercial kitchen equipment and varying temperatures.
• May require evenings, weekends, holidays, and emergency coverage as needed.
• Frequent interaction with residents, staff, volunteers, and program participants.