Hope Starts Here! Your career as a Kitchen Supervisor at Denver Rescue Mission is your opportunity to make a difference. Are you looking to build community and meet new friends? Are you looking for meaningful work and career advancement? Then look no further, Denver Rescue Mission is hiring rockstars to join our team. We are looking for skilled drivers to fill this essential role.

Food Service Supervisor at 48th Ave. is a full-time, non-exempt position of Denver Rescue Mission (DRM). The Food Service Supervisor reports to the Director Denver of Food Services and is responsible for supervision of staff and program participants, all kitchen operations, activities and volunteer services at 48th Ave. kitchen.

Hiring Range: $21.15 - $26.40 per hour, based on qualifications and experience.

• CLDE minimum wadge requirements may apply

Benefits: Complete Benefits Guide

Highlights of our incredible benefits package:

• Comprehensive health, dental and vision benefits with HSA company contribution
• Generous vacation, sick time, holiday pay, and paid birthday off
• Employer paid term life Insurance and long-term disability
• Tuition reimbursement available
• 401(k) with 5% company match
• Complimentary RTD EcoPass

RESPONSIBILITIES

Kitchen Operations

• Plan and execute daily menu in coordination with other chefs, Director of Denver Food Services using donated food from the Ministry Outreach Center while maintaining high quality balanced meals, with a minimum daily caloric intake of 2,500 calories.?
• Supervise team of 6 chefs, including, hiring, completion of 90 day and yearly reviews, weekly scheduling, and daily coaching.
• Supervise buffet style meal service.
• Ensure best practices are followed
• No guests reaching over serving line to grab plates or other food product
• All volunteers, program participants, and chefs, serving meal wearing gloves, hats/hairnets and aprons
• Create a professional, respectful and teamwork driven environment where chefs, and kitchen volunteers work together.

?Unique Process Coordination

• Work in collaboration with Denver Food Service Manager and the Director of Denver Food Services to create and implement processes to promote continuity among the LSCC and 48th Ave food service teams, including health and safety standards, shift transition expectations, program participant oversight.
• Coordinate supply deliveries with Food Distribution Coordinator.
• Receiving and documentation of donations.
• Encourage delivery of donations to Ministry Outreach Center during normal business hours
• Submit GIK donation log to food distribution coordinator and Director of Denver Food Service, monthly.

Volunteer Services

• Work in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience.
• Ensure chefs are anticipating and prepared for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and overseeing the tasks performed by volunteers.

Food Safety

• Follow practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods.
• Proper food rotation and storage
• All coolers, freezers and dry storage should follow the FIFO method (First in First Out)
• No dented cans should be stored in dry storage or used in food service. ?
• Ensure that all product is stored correctly
• Maintain daily Denver Rescue Mission’s food safety policies, procedures, and required department logs.
• Red Book, daily sanitation log and daily checklist?
• Number of meals served for each meal period, what we served per meal period, any incidents, positive performance, food spoilage, notes for the next shift, and completion of sanitation and daily checklists.
• Maintain proper food rotation and discard any unusable or unwholesome items immediately.

?Additional Responsibilities

• Willingness to engage in projects to promote a culture of continuous improvement.
• Display the virtues of “Hungry, Humble, Smart” as described in Patrick Lencioni’s book, The Ideal Team Player.
• Drive continuous improvement projects across all areas of responsibility.
• Maintain clear and effective communication with Director of Denver Food Service.
• Additional duties as assigned by the Director of Denver Food Service
• Obtain certification to be a ServSafe trainer to conduct ServSafe trainings.

MINIMUM QUALIFICATIONS

• Agree to be governed by the Constitution and Bylaws
• Affirm the Statement of Faith
• Abide by the Employee Handbook
• Previous cooking and commercial kitchen experience required.
• Must be able to lift and move at least 50 pounds.
• 1-2 years of previous supervisory experience.?
• Knowledge in food industry procedures and sanitation codes related to buffet style services.
• Possess an understanding of hospitality related to food services in front and back of house.
• Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds.
• ServSafe certified or ability to fulfill certification within 90 days of hire.
• Willingness to work weekends and holidays.