Culinary Services Supervisor

MEND-Meet Each Need with Dignity is a nonprofit organization headquartered in Pacoima, CA serving the crisis needs of the most vulnerable community members. Operating the San Fernando Valley’s most extensive Community Nourishment Programs, MEND distributes almost 4 million pounds of good food a year. And, in alignment with MEND’s mission and long-term commitment to strengthen families and the community, MEND helps individuals address and overcome the long-term challenges that have kept them from thriving through our more intensive services and programs.

• Oversees day-to-day kitchen operation, ensuring that food preparation, presentation, safety and sanitation exceed Company and regulatory requirements.
• Creates a welcoming and inclusive experience for program participants and volunteers.
• Maintains all kitchen equipment in safe working order and reports malfunctions immediately.
• Conducts daily kitchen inspections at the start and end of each shift; ensures all equipment and utensils are safely used, cleaned, stored and properly turned off.
• Ensures adequate number of volunteers are available to ensure consistent availability of food according to scheduled activities.
• Trains, coaches, and supervises food preparation volunteers in all areas of kitchen operations, including sanitation, food handling, safety, equipment use, inventory and food waste control, etc. Ensures volunteers are ServSafe certified.
• Collaborates with MEND staff to deliver program activities, such as cooking demonstrations, food tastings, grab n go meals for the unhoused, onsite lunches for seniors, and food preparation for other program-focused special events.
• Develops healthy, cost-effective and culturally relevant menu options and recipes tailored to the needs of diverse program participants
• Maintains inventory and freshness of food and orders supplies while controlling costs and reducing waste.
• Maintain records and tracks relevant data as required for reporting, evaluation and as requested.
• Other duties as assigned.

• HS Diploma or GED; professional training through a culinary education program or 3 years working in a nonprofit feeding program; at least 2 years of lead experience (inventory, recipe selection, supervision) in food services
• Knowledge of kitchen workflow and food preparation
• Able to work with diverse populations experiencing food insecurity and/or chronic diet-related health conditions
• Experience working with volunteers highly desired.
• ServSafe food manager certificate required
• Bilingual English/Spanish required
• Strong problem-solving ability
• Excellent communication skills
• Knowledge of basic productivity software: Microsoft Word, Excel, Outlook; comfortable researching online to identify health recipes
• Creativity with finding or creating healthy recipes
• Ability to assure compliance health department cleanliness and sanitation requirements.
• Basic knowledge of food and beverage preparations and good nutrition
• Ability to multi-task in a fast paced, team-oriented setting.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Mobility to perform assigned tasks including constant standing, reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Follows FIFO inventory control procedures