• Kitchen Supervisor

    Mel Trotter Ministries
    Job Description
    This position is responsible for all facets of food production and planning. This person will maintain day to day operations of the kitchen and will coordinate setup, service, and cleanup of all special food service events held at MTM. The position is responsible for creating a healthy and balanced menus as well as all areas of food production. This person is responsible for making sure that all members of the food service staff are preparing and serving meals in a way that meets all Mel Trotter food service standards. They will also be responsible for the cleanliness of the kitchen as well as making sure that equipment is in working order and that health and safety standards are consistently met. This position is also responsible for the training and supervision of MTM program guests in the job training program.
     
    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
     
    Leadership Competencies
    • Vision and Strategy - clear picture of future state and actions to achieve it
    • Fiscal Responsibility (Organization) - wise use of monetary resources
    • Business Acumen - intuitive and applicable understanding of the local, state and national issues and policies relating to rescue missions
    • External Awareness - up to date on local and national influences
     
    Management Competencies
    • Area Expertise - viewed as having expert level knowledge
    • Problem Solving and Decision Making - ability to reach the best possible outcome
    • Conflict Resolution - facilitate a peaceful end to conflict
    • Building and Maintaining  Relationships - positive and productive relationships
    • Change Management - transitioning others to a desired future state
    • Team Building and Management - team members are supportive, equipped, inspired and respectful
    • Financial Responsibility (Department) - wise use of monetary resources
    • Business Acumen - intuitive and applicable understanding of the organization
    • Customer Experience - exceed customer expectations
    • Servant Leadership - serve all levels of the ministry with the heart of Jesus
     
     
    Core Competencies
    • Passionate – commitment to faith-based approach to advocacy for the guests
    • Humble – supportive team player, acknowledges own gifts and those of others, transparent, seeks input, admits and learns from mistakes, highly coachable and approachable
    • Hungry – initiative, innovative, goal-oriented, eager contributor, dedicated work ethic
    • People Smart – empathy, compassion, active listener, self-aware, sensitive across racial, class and cultural lines, ethical, approachable
     
     
    Skills/Qualifications
    • Five or more years in the food service industry is preferred
    • Previous experience in high volume food production
    • Previous managerial experience is preferred
    • A degree in culinary arts is preferred
    • ServSafe certification is required
               
     
                Working Conditions
    • Regular standing, walking, climbing, crouching, bending, pushing, or pulling
    • Understand, speak, read, and write fluent English
    • Ability to communicate verbally and to accurately hear, with hearing correction
    • Ability to see 20/20, with vision correction
    • Able to lift up to 50 pounds occasionally, and up to 35 pounds regularly
    • Able to use fine motor hand functions
    • Frequently exposed to varying temperatures from below 32 degrees to above 80 degrees
     
    Job Plan
     
    Supervisory
    • Create production lists and Direct the workload of Food Service staff for all food preparation and production for daily meals and special food service events
    • Supervise food preparation shifts and direct resident guest workers and volunteers
    • Train and develop Food Service staff to maintain the standards set by MTM and the Kent County Health Department
    • Direct and supervise volunteers and program guests in daily kitchen operations
    • Monitor health standards of all Food Service staff, program guests, and volunteers (i.e. hand washing, gloves, hairnets, illness, etc.)
     
    Operational
    • Work directly with the Director of Food Services in recipe development, selection, and menu creation for the kitchen and all special events
    •  Assures food quality, setup, service, and cleanup of all daily food operations Organization and maintenance of kitchen area. Place work orders as needed
    • All menus must meet standards set forth by the Director of Food Services and MTM and should contain healthy and nutritionally balanced meal options
    • Process all special food service event requests and maintain a calendar for all events
    • Maintain standards of food preparation and presentation as set by the Food Service Director and MTM
    • Meet regularly with the Director of Food Services to make sure that all kitchen needs are being met
    • Create and maintain a master cleaning schedule
    • Make sure that all kitchen equipment is routinely inspected and that everything is functioning properly
    • Keep inventory of all food in kitchen storage areas making sure that items are labeled and properly dated
    • Maintain a weekly order list as well as place orders for needed and desired items in the kitchen
    • Maintain accurate records including, temperature logs and meal counts
     
     
    Guest Services
    • Make sure that all food is handled and stored properly before, during, and after meal services
    • Ensure that all meals are served on time
     
    Applications and resumes are being accepted at: meltrotter.org/givehelp/careers
    Contact Information
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