Kitchen Supervisor / Cook

Description Summary: The Kitchen Supervisor/Cook oversees the day-to-day administrative operations of the kitchen, including food ordering, inventory management, staff scheduling, and supervising the kitchen team. This role ensures smooth kitchen operations, compliance with food safety standards, and efficient resource management. Responsibilities Organizational Standards: Adhere to all Palmer goals, strategies, and values.Maintain strict confidentiality in accordance with Palmer policies and applicable state and federal laws.Role model appropriate behavior, professional boundaries, respectful communication, and personal appearance in accordance with the Employee Dress Code. Supervision & Leadership Supervise kitchen staff, including scheduling, training, oversight, and performance evaluationAssist in the hiring and onboarding of kitchen staffApprove timesheets, manage PTO requests, and ensure adequate shift coveragePrepare and cook meals for individuals with special dietary needs Administrative & Operational Duties Manage food and supply ordering, inventory control, and vendor relationshipsReceive and verify deliveries; ensure proper storage, labeling, and rotation of inventoryMaintain accurate records including inventory logs, food safety checks, time and temperature logs, and supply usageTrack kitchen-related expenses and assist with managing the food service budget Sanitation & Compliance Ensure full compliance with USDA, CACFP, DHS, and Health Department guidelines and sanitation regulationsOversee cleaning and sanitation of kitchen utensils, equipment, and food prep areas in accordance with sanitary codesAssign and monitor daily cleaning responsibilitiesMaintain kitchen equipment-cleaning schedules for steamer, ovens, refrigerators, freezers, and storage areasEnsure that all staff hold current Food Handler’s Permits; maintain personal Kitchen Manager Certification Food Safety & Meal Service Monitor food preparation practices to ensure safety, quality, and compliance with established standardsStore, handle, and prepare raw or cooked food items in accordance with food safety protocolsAssist with preparing meals for special dietary needs in coordination with other supervisors General Duties Participate in ongoing in-service training and staff developmentMaintain knowledge of agency policies, procedures, and food service standardsSupport kitchen cleanliness and uphold personal hygiene standards at all timesMaintain a safe working environment for all kitchen staffPerform other duties as assigned by the supervisor and/or Director This job description is not designed to contain a comprehensive list of activities, duties, and responsibilities that are required of the employee in this position. Responsibilities and requirements may change at any time with or without notice. Requirements Minimum of 2 years of experience in food service operations and staff supervision (required)Strong administrative, organizational, and leadership skillsProficient in inventory management, food ordering systems, and supply trackingFamiliarity with food safety standards and kitchen compliance protocols (USDA, CACFP, DHS, Health Department)Current ServSafe Manager Certification or ability to obtain prior to start dateCulinary background or hands-on food preparation experience preferredStrong communication skills and ability to lead a team effectivelyProficiency in Microsoft Office Suite (Word, Excel, Outlook) or equivalentHigh School Diploma or GED required; post-secondary education or training in food service management is a plusValid Oklahoma Driver’s License and acceptable driving record per Motor Vehicle Records standardsPhysical Requirements:Ability to lift 60 poundsAbility to stand for extended periods of timeJob requires twisting, lifting, standing, sitting, walking, stretching, kneeling, bending, and squatting.