Kitchen Supervisor and Chef

In a team centered environment, the kitchen supervisor overseas the general operations of theu00a0Arrupeu00a0Kitchen. The supervisor plans and prepares meals as well as pastries and baked goods as time allows. Additionally, the supervisoru00a0is responsible foru00a0ordering andu00a0purchasingu00a0food, kitchen supplies, andu00a0neededu00a0wares for the dining room and kitchen.u00a0The kitchen supervisor shares responsibility with other staff foru00a0maintainingu00a0a clean and sanitary kitchen and dining room.u00a0The kitchen supervisoru00a0assistsu00a0the House Manager in the hiring and training ofu00a0Arrupeu00a0Steward/kitchen assistants as needed. Maintains respectful and friendly communication withu00a0Arrupeu00a0residents, staff, and houseu00a0manager.u00a0Meal Planning and Preparation (80%):u00a0- Planning of nutritious meals for the Jesuit Community; also includes the baking of bread and desserts as time allows.u00a0- Creating menus that includeu00a0heart healthyu00a0choices and special dietary items as needed. Ensures that meals are appetizing, attractive, healthy,u00a0readyu00a0and complete at scheduled times.u00a0Estimatesu00a0amountsu00a0of needed ingredients for preparation ofu00a0menu, andu00a0lists these items on menu sheet for ordering. Considers cost of items when planning menus.u00a0- Directs steward and kitchen assistants in meal preparation, the setup of the food line, cleaning of kitchen and dining room.u00a0- Reviewsu00a0Arrupeu00a0calendar with House Manager for upcomingu00a0special events, developsu00a0appropriate menus.u00a0-u00a0Assistsu00a0with event planning and preparation for communityu00a0special eventsu00a0such as Trustee receptions, hostedu00a0brunches, and other functions as needed. Is creative with stock items andu00a0leftovers.u00a0- Assures legal complianceu00a0in regard tou00a0all food preparation processes,u00a0servingu00a0and storage of food.u00a0Purchasing (15%):u00a0-u00a0Researches, evaluates and recommends capital expenditures for kitchen and dining room.u00a0-u00a0Establishesu00a0levels of inventory andu00a0maintainsu00a0ordering systems. Evaluates cost effectiveness of individual vendors andu00a0determinesu00a0alternative vendors as needed.u00a0-u00a0Is responsible foru00a0weekly ordering of food, non-perishables, and janitorial supplies as needed.u00a0- Responsible for ordering food, non-perishable, and janitorial supplies, from multiple vendors.u00a0- Providesu00a0supplyu00a0list for kitchen shoppers asu00a0required.u00a0- Communicatesu00a0tou00a0Houseu00a0Manager and other kitchen staff about changes in purchasing.u00a0Supervision and Management Responsibilities (5%):u00a0- Following Seattle U procedures and policies, works closely with House Manager,u00a0assistsu00a0in job interviews, and hiring for positions of Steward and kitchen assistants, when needed.u00a0- Trains, plans work schedule, and communicates work related duties, responsibilities, and expectations for Steward/kitchen assistant positions.u00a0-u00a0Maintainsu00a0accurateu00a0description of kitchen assistant shift responsibilities.u00a0- Plans andu00a0maintainsu00a0written documentation of processes such as order forms, inventory lists, emergenc

Created: 2026-03-02