Kitchen Supervisor

The Kitchen Supervisor is responsible for supervising staff and coordinating the operations of the centre’s food services functions to ensure the provision of a nutritious, varied and high-quality catering service to young people and staff and for ensuring an efficient and cost-effective service delivery.

As Kitchen Supervisor, you will specifically:

• Demonstrate cultural capability and/or a commitment to developing cultural capability to ensure an inclusive culture that aligns with the Human Rights Act 2019 and supports departmental programs and community partnerships aimed at preserving cultural connections for Aboriginal and Torres Strait Islander peoples.
• Facilitate and oversee the efficient and coordinated operations of the centre's food services, including the storing, requisitioning and issuing of food supplies and equipment. Manage and maintain the appropriate records of these transactions using computer based software where necessary.
• Manage the day-to-day operations of the kitchen to prepare nutritious meals for young people and staff, ensuring that appropriate dietary standards are achieved and special dietary requirements are catered for.
• Cultivate and foster an environment of inclusivity to effectively manage a diverse range of staff in a complex and secure environment.
• As the subject matter expert you will provide advice to the centre's management team on all matters pertaining to the food services function.
• Manage the work environment to ensure compliance with Food Safety Standards and relevant legislation by developing, maintaining and monitoring adherence to a Food Safety Plan.
• Actively engage with a dietician to undertake a regular nutritional review of the menu and foods provided to young people, as mandated in the Youth Detention Centre Operations Manual. You will develop and plan menus to ensure compliance with the subsequent recommendations.
• Ensure that efficient storage practices are being utilized, including accurate and effective stock control, to minimize wastage.
• Liaise with external suppliers and negotiate contracts in order to achieve the most cost-effective procurement of food supplies, in accordance with State and Departmental procurement policies and guidelines.
• Monitor and control expenditure to ensure that the cost centre remains within its allocated budget.
• Supervise the kitchen team and provide training, assistance, support and mentoring to ensure compliance with relevant human resources, financial management and other standards, policies and legislation relevant to the operations of the department.
• Assist with the security and safety of the Youth Detention Centre by observance of operational procedures and standards as they impact on kitchen and food services processes and procedures.

Applications to remain current for 12 months.