Kitchen Supervisor

Description

Job Summary: Responsible for the kitchen area, supervising and coordinating kitchen operations, developing menus, and ensuring compliance with hygiene standards. Key Responsibilities: 1. Leadership in the kitchen and team development to foster a harmonious environment. 2. Menu planning and inventory management to ensure proper nutrition. 3. Strict adherence to hygiene and food safety standards. FUNDACIÓN FRATERNIDAD SIN FRONTERAS INVITES YOU TO JOIN ITS TEAM AS A "KITCHEN SUPERVISOR", WITH THE FOLLOWING RESPONSIBILITIES: 1\. Responsible for the kitchen area, supervising and coordinating kitchen staff activities. 2\. Knowledge of Mexican Official Standard NOM\-251\-SSA1\-2009, Hygiene Practices for Food, Beverage, or Dietary Supplement Processing. 3\. Compliance with foundation policies and regulatory guidelines on industrial safety, health, and hygiene. 4\. Motivate and develop the team (through ongoing training) and maintain a harmonious work environment. 5\. In coordination with the Nutritionist, develop monthly menus. 6\. Prepare a weekly/monthly list of required supplies to ensure adequate nutrition for beneficiaries. 7\. Purchase missing supplies biweekly to meet monthly nutritional needs. 8\. Prepare ingredients for various dishes according to process specifications—breakfast, lunch, afternoon snack, and dinner—which may include disinfecting, cutting, and cooking each ingredient. 9\. Maintain accurate and up-to-date inventory control of raw materials and kitchen utensils. 10\. Always rotate donated food items. 11\. Organize received food and donations according to FIFO (First In, First Out) upon receipt. 12\. Verify proper food storage and discard expired food items. 13\. Process fruits and vegetables received as donations immediately upon arrival. 14\. Keep the kitchen area clean and orderly, with dishes and utensils stored appropriately. This maintenance is essential to guarantee space hygiene and pass routine sanitary inspections. 15\. Daily inspection of the food storage room to ensure orderliness and maintain it consistently. 16\. Do not leave pitchers or utensils containing food or beverages at the end of the shift. 17\. Weekly cleaning of refrigerators. 18\. Ensure food does not become contaminated by water dripping from refrigerators. 19\. Refrigerators must remain closed at the end of each shift. **A. JOB KNOWLEDGE:** Knowledge of various food processing methods. Food storage techniques. Hygiene regulations regarding safe food handling. Cleanliness and order during food preparation. Cleanliness and order during food storage. **B. JOB COMPETENCIES** 1\. Service-oriented attitude 2\. Teamwork 3\. Stress tolerance 4\. Customer service competence 5\. Willingness **C. VALUES:** 1\. Sensitivity 2\. Solidarity 3\. Respect 4\. Loyalty 5\. Humanity 6\. Responsibility 7\. Honesty **D. REQUIRED EDUCATION:** Secondary school; high school or bachelor’s degree in gastronomy preferred. Mandatory degree: No Desirable degree: Yes **E. GENERAL INFORMATION:** 1\. Marital status: Indifferent 2\. Gender: Indifferent 3\. Willingness to travel: No Salary: $15,000.00 per month Education: * Incomplete or ongoing bachelor’s degree (Desirable) Experience: * Institutional cafeteria experience: 1 year (Desirable) Work location: On-site employment