Kitchen Supervisor (Fill-In)

As the Fill-In Kitchen Supervisor at Cedars of Marin, you'll be responsible for preparing daily healthy vegetarian lunches, leading cooking classes for participants, and maintaining the overall operation of the commercial kitchen. You'll work closely with a dedicated team to ensure that all meals meet nutritional standards and offer a supportive environment for participants.

Candidates interested in the Fill-In Kitchen Supervisor position at Cedars of Marin should have a minimum of 1 year experience in a commercial kitchen, especially in preparing meals for large groups. A background in working with people with developmental disabilities is preferred. Certifications in Servsafe Food Safety and Sanitation, as well as CPR and First Aid, are required or the willingness to acquire them.

The Fill-In Kitchen Supervisor position at Cedars of Marin is from Monday to Friday, with working hours set from 8:00 AM to 4:00 PM. This role is a 3-month opportunity with the potential to transition to a permanent position based on performance.

Successful candidates for the Fill-In Kitchen Supervisor role at Cedars of Marin should demonstrate patience, compassion, and strong leadership abilities. A good sense of humor and the ability to motivate and communicate effectively are also crucial for fostering a positive kitchen atmosphere.

The culinary program at Cedars of Marin is designed to empower clients with developmental disabilities through hands-on cooking experiences. By participating in cooking classes led by the Fill-In Kitchen Supervisor, clients can develop essential life skills, improve their independence, and enjoy the joy of creating meals, all within a supportive environment.

In a busy kitchen, I believe it’s essential to establish a clear plan for my day and prioritize tasks based on deadlines and meal preparation times. I focus on immediate needs, such as meal service, and plan ahead for longer tasks, ensuring that everything runs smoothly and efficiently.

I have extensive experience in menu planning where I consider dietary restrictions, seasonal ingredients, and budget constraints. I create balanced menus that cater to diverse tastes and nutritional needs, ensuring that meals are both appealing and healthy for all clients.

I ensure food safety by adhering strictly to food safety protocols, which include maintaining proper food storage temperatures, avoiding cross-contamination, and regular sanitation of kitchen surfaces and equipment. Regularly training staff and monitoring their compliance to these standards is also crucial.

When teaching cooking skills to participants, I use a hands-on approach, breaking down tasks into manageable steps and using visual aids when necessary. I encourage participation and celebrate small successes to build confidence while fostering a fun and engaging learning environment.

Handling conflicts in the kitchen requires a calm and proactive approach. I emphasize open communication among team members and encourage them to express concerns. I facilitate discussions to reach constructive solutions while maintaining a positive work environment for everyone.

I have significant experience in large-scale food preparation, having worked in commercial kitchens that catered to over 100 individuals. I efficiently organize food supplies, coordinate staff to assist in meal prep, and ensure timely service without compromising quality.

Adapting recipes requires creativity and knowledge of various substitutes. I assess dietary restrictions and think of alternatives that preserve the dish’s flavor while adhering to health guidelines, ensuring everyone enjoys delicious and safe meals.

One challenging project involved catering a week-long event with diverse dietary requirements. I successfully coordinated menu planning, adjusted recipes accordingly, and led a team to ensure all meals were prepared on time, resulting in positive feedback from participants.

Sustainable cooking practices are incredibly important. I focus on minimizing food waste, sourcing locally when possible, and incorporating seasonal produce into our menus. This not only enhances meal quality but also supports local farmers and the environment.

My motivation comes from witnessing the joy and growth that cooking can bring to individuals with developmental disabilities. I find it fulfilling to empower them through cooking, helping them develop skills that promote independence and creativity while forming meaningful connections.