a. Kitchen Supervisor
i. Work with the Food Services Manager (FSM) to fulfill all health and safety standards and to be in full compliance with AHS operating standards
ii. Create a positive atmosphere for customers and VJV staff members. Report any complaints or compliments to the FSM.
iii. HR
1. Kitchen Staff (Hiring & Reviews (with the FSM) and Support)
2. Train new staff and train selected staff to fulfill duties in your absence
3. Ensure that all kitchen staff have a current food safe certificate and that a copy of their certificate is posted on the bulletin board in public view.
4. Staff Schedules (including clean-up time, Prep Days and Special Cleaning Days, Allowance made for shorter or longer sales, with extra staff for the “Fall Run,” when our coffee shops will be operating from 7 am until as late as 11 pm.
iv. Maintain kitchen equipment in good working condition. Report any need for maintenance or replacement to the FSM.
v. Implement weekly cleaning of the kitchen and food services area and on-going cleaning rotations of the same.
vi. Weekly Grocery order
1. Interim – Forward the grocery order to the FSM
2. Evolving to – On-line order and arrange for someone to receive the shipment each week
3. Maintain a consistent stock of groceries and consumables
vii. Assist the FSM with inventory of the Kitchen and Food Services area
1. End of December – Inventory of consumables
2. End of July – Complete Inventory
viii. Balance the Cash Drawer after each Auction Sale, replenish the float and submit the deposit and all charge records to the FSM.
ix. Menu planning (coordinate with Manager)
x. Prep all food products for sale days, including main meal (special), short order products, desserts, snacks, etc.
xi. Prepare the special(s) on sale days and serve the meal to buyers, staff and customers.
Oversee the food service (specials, short orders, etc.) on sale days.