Kitchen Supervisor, Food and Nutrition Services

Kitchen Supervisor, Food & Nutrition Services High Tech High Mesa Campus Reports To: Production Manager, Food & Nutrition FLSA Classification: Non-exempt Full Time/Part Time Status: Hourly, Full Time Regular/Temporary: Regular Salary: Hourly Unrepresented Framework Step 3, Range (A-K): $24.85 - $34.69. Salary is commensurate with verified experience. Application Opening: 12/19/2025 Application Closing: 1/31/2026 Job Summary: Under the direction of the Production Manager and Food & Nutrition Services Leadership, the Kitchen Supervisor oversees the daily operations of the central kitchen and participates in the preparation, packaging, and distribution of meals for multiple school sites. This position provides hands-on supervision of kitchen staff, ensuring efficient workflow, food safety, and high-quality meal production in compliance with federal, state, and local regulations. Essential Duties and Responsibilities: The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.  1. Oversee and participate in daily food production, packaging, and distribution to meet production schedules and delivery deadlines. 2. Plan, assign, and direct the work of central kitchen staff to ensure tasks are completed efficiently and according to production standards. 3. Supervise and assist in receiving, labeling, rotating, and storing food and supplies using the First-In, First-Out (FIFO) system. 4. Monitor and maintain food quality, temperature, and portion control to meet USDA meal pattern and food safety requirements. 5. Coordinate with the Production Manager and Inventory Coordinator to maintain adequate inventory levels and communicate product needs or shortages. 6. Prioritize, schedule, and supervise work of assigned personnel; train, direct, discipline, supervise, evaluate assigned staff, and participate in the selection of new employees as directed. 7. Ensure kitchen equipment is properly operated, cleaned, and maintained; report malfunctions and coordinate repairs as needed. 8. Enforce food safety and sanitation procedures in accordance with HACCP guidelines and district policies. 9. Monitor staff performance and provide ongoing feedback, coaching, and corrective guidance. 10. Document performance issues and initiate disciplinary processes in coordination with the Production Manager and Nutrition Services leadership. 11. Participate in and support disciplinary meetings, including delivering verbal warnings and preparing written documentation. 12. Provide ongoing training, guidance, and performance feedback to assigned staff; support consistent application of kitchen policies and procedures. 13. Participate in employee evaluations and progressive discipline in collaboration with the Production Manager and department leadership. 14. Maintain a clean, safe, and organized work environment; delegate and verify daily cleaning responsibilities. 15. Prepare and maintain accurate records, including production sheets, temperature logs, inventory documentation, and delivery records. 16. Support menu implementation by following standardized recipes and production records to ensure compliance and consistency across all sites. 17. Promote teamwork, clear communication, and a positive work culture among central kitchen staff. 18. Perform related duties as assigned to support overall food service operations. Education and Related Work Experience ● High school diploma or equivalent required. ● Three (3) years of increasingly responsible experience in large-scale food production or institutional food service, preferably in a school nutrition or central kitchen environment. ● Completion of food safety certification (e.g., ServSafe Manager or equivalent) required within six months of hire. Licenses, Registrations or Certifications ● Must be able to obtain and maintain a valid California Manager Food Handlers Permit. Knowledge of: ● Principles and techniques of supervision, instructing, and assigning personnel. ● Principles and methods of quantity food productions and service including sanitation and safety, procedures relating to food preparation, service, and storage. ● Basic knowledge of nutrition and menu planning procedures including food production records and cost control. Ability to: ● Maintain cooperative working relationships with those contacted in the course of work and effectively supervise a department program. ● Make independent judgements, analyze difficult situations, and make decisions. Supervise, evaluate, train, and direct the performance of assigned staff members. ● Operate a variety of technology devices, including but not limited to a computer and assigned software programs. ● Manage confidentiality in all aspects of job. ● Manage multiple priorities. ● Manage multiple tasks with frequent interruptions. ● Understand and follow all HACCP Standard Operating Procedures. Technical Skills ● Basic oral and written communication skills. ● Intermediate English language skills. ● Intermediate interpersonal relations skills. ● Basic math and accounting skills. ● Basic computer, keyboarding and word processing skills. ● Basic customer service and public relations skills. Intermediate critical thinking and problem solving skills. ● Intermediate organizational skills. Physical Demands ● Ability to smell, taste and feel, in order to determine quality of raw and prepared food products. ● Ability to stand, stoop, reach and bend; mobility of arms to reach; dexterity of hands to grasp and manipulate large and small objects. ● Ability to read small print. ● Ability to stand for long periods. ● Ability to walk long distances. ● Ability to lift, push and/or pull objects weighing up to 50 pounds. ● Ability to work with, and in the proximity of, equipment with moving mechanical parts. ● Ability to work in an indoor and outdoor environment. ● Ability to work around loud noises. Mental Demands While performing the duties of this class, the incumbent is regularly required to use written and oral communication skills; read and interpret complex data, information and documents; analyze and solve complex problems; use math/mathematical reasoning; perform highly detailed work under changing, intensive deadlines on multiple concurrent tasks; work with constant interruptions and interact with HTH administrators, staff, vendors, parents, and others encountered in the course of work.  Work Environment ● Food service environment Hazards: ● Heat from ovens. Exposure to very hot foods, equipment, and metal objects.  ● Working around knives, slicers or other sharp objects.  ● Exposure to cleaning chemicals and fumes.  ADA Statement Each individual possesses different abilities to accomplish the same result. The ADA bars employers from discriminating against a disabled employee by requiring a specific method of achievement, which is different from requiring the employee to achieve the desired end. The employer’s judgment of a function’s importance typically is considered key in determining whether a job function is essential. An employer, therefore, need not sacrifice performance standards to comply with the ADA and similar nondiscrimination requirements. APPLY TODAY!   If you fit the qualifications above, and are looking for a forward-thinking, innovative institution that embodies visionary leadership and embraces diversity, then High Tech High is the place for you!   To apply, visit our website, and complete an online application: https://www.hightechhigh.org/about-us/join-our-team   High Tech High provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, High Tech High complies with applicable state and local laws governing nondiscrimination in employment in every location in which the practice has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.