Kitchen Logistics Supervisor

TITLE: Kitchen Logistics Supervisor

DEPARTMENT: Kitchen, Operations

REPORTS TO: Manager, Inventory Operations

LOCATION: 730 Polk Street, San Francisco

BENEFITS: Yes

STATUS: Union, Full-Time

CLASSIFICATION: Service Workers

SUPERVISES: N/A

POSITION SUMMARY:

The Kitchen Logistics Supervisor serves an integral role on the Project Open Hand Kitchen Operations team by tracking and controlling inventory of frozen and bagged client meals for Kitchen, Grocery Center and Distribution departments. This requires a highly motivated and organized individual, promoting a positive volunteer experience and ensuring that all packaged meals are organized for delivery to clients by the Distribution Team. This position is ideal for an ambitious, meticulously organized, experienced team supervisor with excellent communication skills looking to manage the operational aspects of large-scale meal production in a professional and mission-driven environment. To perform successfully, our employees must not only have the qualifications and abilities to perform each of the essential functions of this position, but also must continually strive to meet or surpass the Project Open Hand objectives and exacting standards.

QUALIFICATIONS REQUIRED:

 A commitment to Project Open Hand’s mission and operating principles

 1-3 years’ experience working in a commercial kitchen or industrial warehouse

 Minimum of one year work experience in controlling freezer or warehouse inventory

 Ability to use a pallet jack, both manual and motorized

 Ability to safely operate a forklift

 Proficient in MS Office Suite tools and demonstrated ability to access and manipulate information in food inventory software programs, Computrition preferred

 1 years staff demonstrated ability to adhere to, follow and train others about department rules, policies and procedures

 Knowledge of, and ability to train and communicate about food safety and sanitation standards as per HACCP

 Desire to lead a cohesive team and demonstrated ability to train, answer questions and clarify processes while working alongside and overseeing tasks of staff and volunteers

 Ability to give/take direction, give feedback, lead by example, teach others and take responsibility for actions

 Ability to work mornings, afternoons and evening shifts as needed

 Ability to speak, read and write in English to facilitate communications with volunteers, peers and leadership in a fast-paced food service environment

 ServSafe certification required

QUALIFICATIONS DESIRED:

 Experience working with volunteers in a kitchen or non-profit setting

 Experience supervising others in a kitchen or non-profit setting

 Experience with high volume meal production

 Training, understanding and experience with HACCP procedures

 Bilingual in Spanish and/or Tagalog

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

 Supervises the receipt of food products in accordance with quality standards and protocols

 Controls inventory of frozen and bagged client meals for Kitchen, Grocery Center and Distribution departments

 Coordinates all hot, frozen and bagged client meals for distribution during afternoon and/or evening shifts

 In absence of kitchen management, leads work and acts as shift supervisor for inventory ops staff

 Acts as point person for volunteers:

o Promotes and provides a positive volunteer experience

o Trains and organizes tasks for volunteers

o Supervises volunteer groups and reports back to Volunteer Services if required

 Updates production forecasts

 Determines packout schedule for the week including a daily breakdown of tasks

 Coordinates distribution of GC orders including individual meals and 7-packs

 Fills internal and external orders

 Follows standards that maintain a clean work area and follows all local, state and federal health standard guidelines

 Supervises monthly inventory process/tasks in multiple databases. Trains team members how to extract data and how to access and update files

 Adheres to, and teaches others department rules, policies and procedures

 Attends kitchen trainings and agency meetings

 Identifies unsafe/broken equipment and/or food safety concerns and reports to management

 Completes other duties as assigned

POH COMPETENCIES:

 A Team player: Demonstrates cooperative spirit, respects professional boundaries and is successful at sharing responsibilities with others

 Self-Led: Knows and completes responsibilities in assigned timelines, asks for clarifications when needed

 Sensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issues

 Customer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issues

 Poised: able to maintain a calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situations

 Ethical: Honest, accountable, maintains confidentiality

 Decisive: Thoughtful when considering options, seeks input from others, makes difficult decisions when necessary

 Knowledgeable: Understands facets of job, keeps job knowledge current

 Well Organized: Information organized and accessible, maintains efficient work space, manages time well

 Strong Communicator: Excellent verbal and written communication skills

 Agile: Able to move effectively between big-picture thinking and hands-on logistics

 Technical Skills: Maintains current understanding of technical processes/equipment, uses technology to increase performance/productivity

 Leadership I: Completes all assigned tasks in a timely manner and is able to identify projects or work needed for future completion. Anticipates needs before they are assigned. Recognizes themselves as a departmental or function representative

 Takes Initiative: Takes action, seeks new opportunities, strives to see projects to completion

 Problem Solver: Strong analytical skills and able to creatively address and solve problems

 Motivated: Looks for opportunities to increase knowledge, works to increase responsibility, strives to achieve personal goals  Detail Oriented: Meticulous and thorough when entering, reviewing and providing information

 Team supervisor: Effectively leads and motivates teams through assigned tasks or projects. Holds team members accountable for their work. Recognizes themselves as agency representatives to other staff and volunteers

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Physical demands: While performing duties of job, incumbent is occasionally required to stand for long periods of time and move; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee must bend, stoop and lift and/or move up to 50 pounds unassisted on a regular basis. Employee must be able to move fully loaded carts from floor to floor for storage on a regular basis. Employee must be able to work in a freezer environment (with provided equipment and clothing) for long periods of time. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Work environment: The noise level in the work environment will consistently vary from moderate to loud. The work environment will be ever changing with volunteers and staff members all sharing limited space and working together in the packout areas. The work environment will consistently have wet floors, temperature extremes, moving objects and loud noises

Approval/revision date: 10.17.2022

I have read and understand the contents of this job description

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