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Position Summary

The Kitchen Supervisor provides hands-on leadership for the daily operation of an assigned Oliver Gospel kitchen in support of the Mission of engaging and transforming lives together through the power of Christ's love. This position serves as a working supervisor, actively participating in food preparation, cooking, meal service, sanitation, and cleanup while leading and developing assigned kitchen staff to achieve operational excellence.

The Kitchen Supervisor is responsible for creating a safe, efficient, and hospitable kitchen environment that consistently delivers high-quality meals while modeling Christ-centered servant leadership. Through stewardship of people, food, equipment, and resources, this position helps create an environment where residents, guests, volunteers, and staff experience dignity, care, and hope.

The Kitchen Supervisor supervises assigned kitchen employees, contributes to menu planning, ensures compliance with food safety regulations, maintains ServSafe standards, supports organizational objectives, and reinforces Oliver Gospel Mission’s Vision, Mission, Core Values, and How We Work culture in every aspect of daily operations.

Position Qualifications

• Personal relationship with Jesus Christ.
• Affirms without reservation Oliver Gospel Mission’s Statement of Faith.
• Demonstrates commitment to Oliver Gospel Mission’s Vision, Mission, Core Values, and How We Work principles.
• High school diploma or GED.
• Three or more years of progressively responsible commercial food service experience.
• Previous supervisory or team leadership experience.
• Current ServSafe Manager Certification or ability to obtain certification within six months of employment.
• Knowledge of food safety regulations and sanitation practices.
• Valid South Carolina driver's license.
• Ability to use common computer software including Microsoft Office and email.

Preferred

• Culinary education or formal culinary training.
• Experience in a nonprofit, institutional, healthcare, school, correctional, ministry, or residential food service environment.
• Experience supervising multiple employees.
• Experience managing inventory and food ordering.
• Experience developing menus and recipes.

Essential Responsibilities

Kitchen Operations

• Lead daily kitchen operations while actively working alongside the kitchen team.
• Prepare, cook, plate, and serve meals while ensuring quality.
• Maintain production schedules to ensure meals are served on time.
• Ensure recipes, portion sizes, and presentation standards are followed.
• Assist in developing seasonal and rotating menus while implementing approved organizational menus.
• Ensure appropriate coverage for daily operations and personally provide coverage when staffing shortages occur.
• Maintain a clean, organized, and efficient kitchen.

Leadership & Staff Development

• Directly supervise assigned kitchen staff.
• Schedule staff to ensure adequate operational coverage.
• Recruit, interview, onboard, train, coach, and develop employees in partnership with the Food Services Manager.
• Conduct performance evaluations.
• Provide regular coaching and timely performance feedback.
• Address performance concerns promptly and professionally.
• Recommend hiring, promotions, disciplinary actions, and termination decisions to the Food Services Manager.
• Foster teamwork, accountability, collaboration, and professional growth.
• Model humility, initiative, accountability, and servant leadership through daily actions.

Food Safety & Regulatory Compliance

• Maintain ServSafe Manager certification.
• Lead compliance with all applicable DHEC regulations and food safety requirements.
• Ensure proper receiving, storage, labeling, dating, and rotation of food using FIFO principles.
• Monitor food temperatures and maintain required documentation.
• Ensure compliance with sanitation standards.
• Conduct routine kitchen inspections.
• Maintain inspection readiness at all times.
• Train staff in food safety practices.
• Immediately address and correct food safety concerns.