Kitchen Supervisor / Sous Chef
Be a member of our friendly kitchen staff with predictable hours and shifts that rarely end after 8:30 pm. Ideal candidates will share an appreciation for local food sourcing & menus that incorporate the bountiful produce grown organically in the school’s own garden. CRMS offers attractive health, dental, and retirement benefits and the opportunity to be an integral member of a school-wide community.
The CRMS Food Service Department is responsible for planning and preparing high-quality, nutritious meals and snacks for the school’s residential and day student educational programs, including special events.
The Kitchen Supervisor position is responsible for assisting the Food Service Director in the daily operation and running of the Food Service program, preparing meals and food for special needs or events often at times when the Director of Food Service is not on duty or is absent which requires operating and supervision of the kitchen and food service area including cleaning, sanitation, health and safety management as well as staff supervision. Scheduled shifts are generally in the evening and on weekends.
All CRMS employees are “educators” and are expected to maintain positive relationships with students, parents, faculty, and staff members.
Position reports directly to the Director of Food Service or in their absence, to the Director of Finance.
Minimum Requirements to be considered for this position
Three years of experience routinely performing several or all of the duties listed below under Job Responsibilities. Ability to obtain the SERSAFE Manager food safety certification. Fluent verbal and written communication in English; some command of Spanish is preferred.
Employment is conditional on satisfactory completion of a background check, including criminal and motor vehicle. Motor vehicle record must satisfy requirements of CRMS insurance.
This position is not exempt from overtime requirements under the Fair Labor Standards Act.
Stand for extended periods; frequently walk, stand, or crouch on narrow, slippery surfaces; stoop, kneel, and bend to pick up or move objects, boxes, crates, produce, and meat; physical ability to routinely lift and carry objects weighing up to 50 pounds (occasionally greater than 50 pounds); physical ability to lift and carry objects weighing up to 100 pounds with assistance; sufficient manual dexterity and eye-hand coordination to use a variety of kitchen tools and equipment; corrected hearing and vision to normal range; verbal communication.
Specific duties may include, but are not limited to, the following:
- Plan, prepare, and serve daily meals, snacks, and any other special food requirements or events that should arise (with the assistance of several co-workers) for groups up to 250
- Operate commercial kitchen equipment
- Supervise co-workers
- Receive food truck deliveries checking for correct items and quantities
- Ensure compliance with the Department of Health and Environment on all food establishment rules and regulations (e.g. sanitation, food temperature, etc.).
- Assume the duties of the Food Service Director in their absence when on leave, including ordering food and supplies, scheduling staff, and liaison with the various departments at CRMS to ensure smooth continued Food Service.
- Any other duties assigned
NOTE: Nothing in this job description restricts the ability of CRMS to assign, reassign, or eliminate duties and responsibilities of this job either orally or in writing. Tasks and responsibilities may be changed at any time due to reasons deemed appropriate by CRMS.
TYPICAL WORKING CONDITIONS
Work is performed in a fast-paced commercial kitchen environment and occasionally in outdoor environments; some exposure to controlled and hazardous substances and chemicals; frequent contact with staff, students, and the public.