Food Service Supervisor
Job Location: 1000 N. 19th Street, St. Louis, MO 63106
Salary:Commensurate with Experience and Capabilities
Employment Status:Non-Exempt/Hourly
Status: Approved – Fiscal Year 2026
1. General Description
The Food Service Supervisor is responsible for the overall management and operation of the agency's shelter kitchen. This includes the supervision of kitchen staff and volunteers, the preparation and serving of high-quality nutritious meals, and ensuring strict compliance with all City Health Department regulations, the Child and Adult Care Food Program (CACFP), and other relevant grant requirements. This role is critical in managing the budget, inventory, and documentation necessary for successful program audits and renewals.
2. Responsibilities
2.1 Kitchen & Food Service Operations
Oversee the daily preparation of meals, ensuring that appropriate quantities of high-quality, nutritious food are prepared and served.
Develop and post cyclic menus that are appealing, culturally appropriate, and compliant with all CACFP and grant nutritional guidelines for children and adults.
Manage inventory, place all food and supply orders from approved vendors, and monitor costs to operate within the allocated budget.
Enforce and monitor HACCP principles, ensuring that appropriate temperature levels are maintained for all foods and that safe food handling practices are followed at all times.
Ensure the kitchen, pantry, and storage areas meet the highest standards of cleanliness and organization, passing internal and external health inspections.
2.2 CACFP & Grant Compliance
Serve as the primary point of contact and subject matter expert for all CACFP and food-related grant requirements.
Maintain accurate and detailed daily records as required by CACFP and other grants, including meal counts, production records, menu changes, and inventory usage.
Prepare and submit all necessary monthly claim forms and compliance paperwork in a timely and accurate manner.
Proactively prepare for and facilitate all program audits; address any audit findings with corrective action plans.
Stay current on all changes to CACFP policies, meal pattern requirements, and grant regulations.
2.3 Supervision & Training
Train, schedule, and supervise kitchen staff, volunteers, and any culinary trainees, fostering a positive and productive team environment.
Delegate tasks effectively to ensure efficient kitchen operation during preparation, service, and clean-up.
Provide ongoing training to all kitchen personnel on food safety (ServSafe standards), CACFP compliance, and shelter policies.
2.4 General
Comply with all directives, rules, and regulations outlined in the agency's Employee Handbook.
Must be able to work a variable schedule, including early mornings, weekends, or evenings as required for meal service.
Model professional and respectful communication with staff, volunteers, and clients.
3. Qualifications, Skills & Knowledge
3.1 Qualifications
Education: High school diploma or GED required. Additional coursework in culinary arts, nutrition, food service management, or a related field is preferred.
Work Experience: Minimum of 3 years of progressive experience in institutional cooking, with at least 1 year in a supervisory or lead capacity. Previous experience with CACFP or other federally funded nutrition programs is highly preferred.
Certifications: Must possess or be able to obtain within 90 days of hire a City of St. Louis Food Handler's Card. ServSafe Manager Certification is strongly preferred.
Physical Requirements: Must be able to stand for an 8-hour shift, lift up to 40 pounds, and work in a fast-paced, hot kitchen environment.
3.2 Skills, Knowledge & Competencies
Communication: Excellent verbal and written communication skills. Must be proficient in creating documents (menus, reports, procedures) in Microsoft Word and Excel and using email effectively.
Administrative Skills: Strong organizational and record-keeping skills with a high attention to detail for compliance tracking.
Leadership: Demonstrated ability to lead a team, manage volunteers, and maintain a calm and professional demeanor under pressure.
Financial Acumen: Basic understanding of budgeting and cost-control measures related to food service.
4. Occupational Health and Safety
Employees are responsible and accountable for:
Compliance with workplace policies and procedures for risk identification, risk assessment, and risk control.
Active participation in activities associated with the management of workplace health and safety.
Identification and reporting of health and safety risks, accidents, incidents, injuries, and property damage at the workplace.
Correct utilization of appropriate personal protective equipment.
5. General Understanding & Equal Opportunity Employer
This position description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to the role.
This agency is an Equal Opportunity Employer.
Job Type: Full-time
Pay: Up to $21.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Disability insurance
- Paid time off
- Vision insurance
Work Location: In person
