Kitchen Supervisor / Cook

Summary:

The Kitchen Supervisor/Cook oversees the day-to-day administrative operations of the kitchen, including food ordering, inventory management, staff scheduling, and supervising the kitchen team. This role ensures smooth kitchen operations, compliance with food safety standards, and efficient resource management.

Responsibilities:

Organizational Standards:

• Adhere to all Palmer goals, strategies, and values.
• Maintain strict confidentiality in accordance with Palmer policies and applicable state and federal laws.
• Role model appropriate behavior, professional boundaries, respectful communication, and personal appearance in accordance with the Employee Dress Code.

Supervision & Leadership

• Supervise kitchen staff, including scheduling, training, oversight, and performance evaluation
• Assist in the hiring and onboarding of kitchen staff
• Approve timesheets, manage PTO requests, and ensure adequate shift coverage
• Prepare and cook meals for individuals with special dietary needs

Administrative & Operational Duties

• Manage food and supply ordering, inventory control, and vendor relationships
• Receive and verify deliveries; ensure proper storage, labeling, and rotation of inventory
• Maintain accurate records including inventory logs, food safety checks, time and temperature logs, and supply usage
• Track kitchen-related expenses and assist with managing the food service budget

Sanitation & Compliance

• Ensure full compliance with USDA, CACFP, DHS, and Health Department guidelines and sanitation regulations
• Oversee cleaning and sanitation of kitchen utensils, equipment, and food prep areas in accordance with sanitary codes
• Assign and monitor daily cleaning responsibilities
• Maintain kitchen equipment-cleaning schedules for steamer, ovens, refrigerators, freezers, and storage areas
• Ensure that all staff hold current Food Handler’s Permits; maintain personal Kitchen Manager Certification

Food Safety & Meal Service

• Monitor food preparation practices to ensure safety, quality, and compliance with established standards
• Store, handle, and prepare raw or cooked food items in accordance with food safety protocols
• Assist with preparing meals for special dietary needs in coordination with other supervisors

General Duties

• Participate in ongoing in-service training and staff development
• Maintain knowledge of agency policies, procedures, and food service standards
• Support kitchen cleanliness and uphold personal hygiene standards at all times
• Maintain a safe working environment for all kitchen staff
• Perform other duties as assigned by the supervisor and/or Director

This job description is not designed to contain a comprehensive list of activities, duties, and responsibilities that are required of the employee in this position. Responsibilities and requirements may change at any time with or without notice.

• Minimum of 2 years of experience in food service operations and staff supervision (required)
• Strong administrative, organizational, and leadership skills
• Proficient in inventory management, food ordering systems, and supply tracking
• Familiarity with food safety standards and kitchen compliance protocols (USDA, CACFP, DHS, Health Department)
• Current ServSafe Manager Certification or ability to obtain prior to start date
• Culinary background or hands-on food preparation experience preferred
• Strong communication skills and ability to lead a team effectively
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook) or equivalent
• High School Diploma or GED required; post-secondary education or training in food service management is a plus
• Valid Oklahoma Driver’s License and acceptable driving record per Motor Vehicle Records standards
• Physical Requirements:
• Ability to lift 60 pounds
• Ability to stand for extended periods of time
• Job requires twisting, lifting, standing, sitting, walking, stretching, kneeling, bending, and squatting.