Kitchen Sanitation Supervisor

About the role

Reporting to the Assistant Director of Food Service, the Kitchen Sanitation Supervisor oversees daily dish room operations, kitchen cleanliness, and back-of-house equipment maintenance. This Kitchen Sanitation Supervisor supervises the dish room employees and collaborates closely with food services staff to support a clean, efficient, and welcoming dining environment for students, employees and guests.

Responsibilities

• Stewarding & Daily Operations
  • Lead and direct daily dish room operations, including dishwashing, pot washing, and sanitation processes.
  • Ensure all kitchen and food service equipment, utensils, and cookware are properly cleaned, sanitized and stored according to established standards.
  • Maintain clean, safe, and orderly work areas, including kitchens, storage rooms, receiving areas, waste disposal areas.
  • Monitor inventory of cleaning supplies, chemicals, equipment, and small wares; notify the Dining Hall Purchasing Manager when reordering is required.
  • Oversee the proper cleaning and maintenance of dishwashing machines and sanitation equipment.
  • Ensure waste disposal and recycling programs operate efficiently.
  • Coordinate with culinary and food service teams to support food service operations.
• Staff Supervision
  • Supervise, train, and mentor dishwashing and utility staff in proper sanitation procedures, equipment operation and safety standards.
  • Ensure adequate staffing levels to meet daily operational requirements.
  • Collaborate with the Assistant Director of Food Services to provide coaching and performance feedback to team members.
  • Foster a positive, respectful and productive work environment focused on teamwork and accountability.
  • Enforce departmental and institutional policies and practices among employees.
  • Practice, promote, and communicate safety in the workplace through own work performance to help ensure employees do the same.
  • Accurately report employee time and attendance for approval by department manager.
• Safety, Sanitation & Health Compliance
  • Ensure compliance with all local, state, and federal health regulations, as well as institutional food safety protocols.
  • Enforce, maintain and implement sanitation and food safety procedures as needed.
  • Conduct routine inspections of work areas, dishwashing machines, and equipment to ensure optimal operating temperatures, and to identify and correct safety hazards.
  • Collaborate with the Environmental Health & Safety Manager to deliver training to employees on personal protective equipment (PPE), proper chemical handling, equipment operation, and general workplace safety.
  • Maintain Material Safety Data Sheets (MSDS/SDS) records and chemical safety programs according to institutional standards set by the Environmental Health & Safety Manager.
• Inventory and Cost Control
  • Monitor usage of cleaning chemicals and supplies to minimize waste.
  • Conduct regular inventory counts and maintain accurate records.
  • Support sustainability and cost-saving initiatives.
• Other duties as assigned.

Qualifications

• High school diploma required, Associate's Degree preferred.
• 1-3 years' experience in stewarding, kitchen operations, high-volume stewarding or hospitality experience.
• Demonstrated supervisory experience in a food services setting.
• Experience in hotels, convention centers, hospitals, schools, or large-scale food service operations is highly desirable.
• Strong knowledge of sanitation, food safety, and health regulations.
• Ability to work independently and as part of a team.
• Excellent organizational and time-management skills.
• Knowledge of commercial kitchen equipment and cleaning procedures.
• Strong problem-solving and communication skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Ability to manage, and sensitivity to, confidential information.
• Experience with MS Office Suite.
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community.

Physical demands

• Ability to stand and walk for extended periods.
• Frequently lift, carry, push, or pull up to 50 pounds.
• Ability to work in hot, humid, and fast-paced kitchen environments.
• Ability to bend, stoop, reach, and perform repetitive motions.

Working conditions

• Evenings, weekends, holidays, and extended shifts may be required.
• Exposure to cleaning chemicals, kitchen equipment, and varying temperatures.
• Fast-paced hospitality environment with frequent interaction across departments.

Benefits

• Medical, dental, and vision insurance.
• 403(b)-retirement plan.
• Employer-paid life and disability plans.
• Generous paid time off and paid holidays.
• Tuition remission.
• Fitness center access.
• Complimentary dining hall meals.

Sign-on bonus: The successful candidate will receive a $1,000 sign-on bonus ($500 paid at time of hire and $500 paid at the end of 90 days of employment).