Food Services Supervisor

Company Overview

Community Shelter of Union County is a homelessness services provider, and our goal is to serve our community with compassion and dignity. We value lived expertise of homelessness as a relevant skill and seek candidates who can add to our diversity of thought and experience.

Job Description

Title: Food Services Supervisor

Department: Operations

Scheduled Days: Tuesday-Saturday; however, must be flexible at times to work nontraditional hours as job requirements dictate to facilitate volunteer and special event activities and building shutdown.

Immediate Supervisor: Food Services Manager

The Community Shelter of Union County participates in a Housing First philosophy. Housing First is a homeless assistance approach that prioritizes providing permanent housing to people experiencing homelessness, thus ending their homelessness and serving as a platform from which they can pursue personal goals and improve their quality of life. This approach is guided by the belief that people need necessities like food and a place to live before attending to anything less, such as getting a job, budgeting properly, or attending to substance use issues. Additionally, Housing First is based on the theory that client choice is valuable in housing selection and supportive service participation. Exercising that choice will make clients more successful in remaining housed and improving their lives.

General Job Description:

This position coordinates all food the Community Shelter distributes in the soup kitchen and pantry. Clients may include the homeless and community members at risk of food hardship. Coordinates volunteers to serve in soup kitchen and pantry. Responsible for oversite of menu planning and kitchen/dining room/pantry cleaning schedules. Responsible for ordering food and cleaning supplies with the help of the Facility Custodian. Responsible for managing daily activities for volunteers and AARP staff. Coordinates In-Kind donations.

Function 1. Meal Oversite

A. Oversee and coordinate Food Services Coordinators' menu planning. Review best practices from other sources to plan nutritious and healthy meals as best as possible.

B. Maintain supplies inventory by checking stock, rotating inventory of products, anticipating needs, placing and expediting orders, verifying receipt, and accurate record keeping.

C. Supervises all kitchen workers with professionalism and tact, including clients, volunteers, staff, and participants in training programs, with particular attention to hygiene and safety.

D. Responsible for maintaining supplies inventory by checking stock, rotating inventory of products, anticipating needs, placing and expediting orders, verifying receipt, and accurate record keeping. Request the Onsite Operations Director to seek donations of specific items needed.

E. In conjunction with the Onsite Operations Director and Shelter Coordinators, responsible for maintaining accurate statistics of the number of meals served, unique individuals served, and volunteers serving in the soup kitchen.

F. Ensures excellent customer service to clients eating meals, treating every individual with dignity and respect.

Function 2: Sanitation

A. Maintain a sanitary kitchen by adhering to ServeSafe sanitation, storage, and refrigeration requirements. Maintain an exemplary standard of care and quality.

B. Oversee volunteers completing tasks in the kitchen with attention to cleanliness, hygiene practices, and proper use of appliances and equipment.

C. Maintains refrigerator, freezer, and dry storage temperature logs.

D. Develop and post a written protocol for food storage, including the date food enters the shelter, appropriate storage techniques, etc. This includes both food coming into the facility and leftover storage.

E. Oversee the pantries and supplies storage.

F. Oversee established cleaning schedule.

Function 3: Nutrition Service Volunteer Coordination (These tasks are done in conjunction with and under the oversight of the Onsite Operations Director.)

A. Responsible for receiving and answering all requests from external volunteers and volunteer groups that wish to participate in food service.

i. Critical that requests are answered timely, typically within 48 hours of receipt of the request.

ii. Coordinate requests for food drives with schools, church groups, and others.

iii. Maintain a current Needs List at the front desk, via email distribution list, and on the agency website (send to the Onsite Operations Director for posting).

B. Establish written protocols for all volunteers in the soup kitchen, including hygiene practices, information on service times that clients will enter and exit the dining room, any “exception policies” due to inclement weather, “seconds” protocols, preparation/storage of meals for clients at work, no to-go plates unless approved by the Food Services Supervisor or higher authority, etc. General policies should be posted in the kitchen.

C. Maintain Meal Provider Calendar

i. Document on calendar group name and contact name/phone number to ensure no duplications or vacancies

ii. Re-create the master calendar annually (from September to December for the next calendar year) and distribute it to all meal volunteer groups.

iii. Call meal providers 3-5 days before their scheduled time to confirm their date. Note confirmation on the calendar. This is a critical practice and cannot be overlooked.

iv. Track volunteer hours of meal provider volunteers.

D. Coordinate the food service volunteers with the Onsite Operations Director.

i. Coordinate the volunteer database and email distribution list to notify all meal volunteers of upcoming events, opportunities to serve during cancellations, etc.

ii. Maintain a volunteer log-in book requesting each volunteer to record their name, dates, and hours of volunteering. Must sum monthly the statistics around volunteers and report to the Onsite Operations Director for accurate record keeping.

iii. Implement a process to officially thank volunteers at least once a year (in conjunction with the Onsite Operations Director).

Function 5. All employees must maintain high professionalism in performing assigned duties and responsibilities.

A. Supports the Agency's Housing First philosophy and core values and ensures that all work rules, policies, and procedures are followed.

B. Ability to always supervise clients with dignity and respect. Must engage clients in positive interactions. Able to maintain confidentiality.

C. Employees will not withhold services of food and sleep to any client as a form of punishment. Employees will not withhold privileges for the group, such as television time, movie time, or snack, due to the actions of a single or group of clients.

D. Exhibits willingness to perform whatever duties are necessary for the development and maintenance of the agency, even if not explicitly stated in the job description. This includes filling in at the shelter desk if no other option is available.

E. Develop effective working relationships with staff and relate to staff, volunteers, clients, and others in a friendly, professional manner and provide excellent internal and external customer service.

F. Establishes and adjusts daily schedule to maintain efficient workflow.

G. Wears staff identification while on duty.

H. Keeps safety first.

I. Maintains a clean driving record if they drive an agency vehicle. Report any work-driving infractions immediately. Any personal driving infractions should be reported to your immediate supervisor within 72 hours of receipt.

J. Employees should not take “donated” items for personal use without the specific permission of their immediate supervisor or the Chief Executive Officer. Exception: excess prepared food may be shared with employees if all meal clients have been served, and the excess food would likely have to be destroyed because of abundance and freshness.

K. Always keeps workspace tidy and tour ready. Able to always supervise sanitary conditions in all areas of the campus.

L. Diligence in answering volunteer opportunities for your department promptly and respectfully.

M. A willingness to work flexible hours as needed and handle emergencies that may occur daily, nightly, or overnight.

Function 6. All employees in Supervisor/Managerial roles are expected to lead the interpersonal DEI competencies needed when working with others and to promote an inclusive culture:

A. Demonstrates respectful behaviors in support of the Community Shelter of Union County’s anti-discrimination statement: “The Community Shelter of Union County shall not discriminate based on any protected characteristic, including race, ethnicity, color, national origin, language, ancestry, religion, sex, age, gender identity, LQBTQ (lesbian, gay, bisexual, transgender, queer/questioning, etc.) status, marital status, domestic or sexual violence victim status, or sensory, mental, or physical disability. If a medical condition is too severe for proper care, the Community Shelter will refer that individual to an appropriate resource as we are not a treatment provider.”

B. Maintains productive work relationships while considering multiple perspectives.

C. Demonstrates awareness of others’ social identities (ex., race, gender, disability status, religion, etc.) and their relevance in the workplace.

D. Resolve cross-cultural conflicts effectively.

E. Articulates the Community Shelter’s commitment to diversity, equity, and inclusion and the reasons for its importance.

F. Promotes a respectful, diverse, equitable, and inclusive work environment in which concerns are addressed effectively.

G. Forms respectful relationships with individuals (clients, staff, volunteers, etc.) and organizations representing diverse constituencies.

H. Promotes a collaborative workplace climate that recognizes, celebrates, and rewards diversity, equity , and inclusion.

I. Recognizes and addresses incidents of explicit and implicit bias in the workplace.

J. Holds team members accountable for problematic behavior.

K. Knows where to find diversity-related organizational policies, procedures, and resources.

Summary

As a Food Service Supervisor at Union County Community Shelter, you will oversee the daily operations of our food service program, ensuring that nutritious meals are provided to our clients. This role is vital in supporting our mission to enhance the quality of life for individuals experiencing homelessness.

Responsibilities

• Manage all aspects of food service operations, including meal planning, preparation, and delivery.
• Supervise kitchen staff and volunteers to ensure efficient service and adherence to safety standards.
• Develop and manage budgets for food services while maintaining cost-effective practices.
• Ensure compliance with health regulations and maintain a clean and safe kitchen environment.
• Collaborate with community partners for catering events and special meal programs.
• Monitor inventory levels and order supplies as needed to meet service demands.
• Train staff on food handling procedures and customer service best practices.

Qualifications

• Proven experience in restaurant management or food service operations.
• Strong supervisory skills with a focus on team development and collaboration.
• Knowledge of budgeting processes related to food services.
• Excellent hospitality skills with a commitment to providing quality service.
• Experience in inventory control and supply chain management is preferred.
• Familiarity with catering operations is a plus but not required.

If you are passionate about making a difference in the lives of others through quality food service, we invite you to apply today and join our compassionate team at Union County Community Shelter.

Job Type: Full-time

Pay: $17.00 per hour

Expected hours: 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $17