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Vocational Supervisor I/ II - Culinary in Denver, CO at Mental Health Center of Denver

Date Posted: 11/27/2018

Job Snapshot

Job Description

POSITION SUMMARY: Position is part of the Culinary Vocational Rehabilitation program. Responsible for providing managerial, administrative, and vocational supervision to a multi-disciplinary team of culinary trainees to ensure efficient team operations and job skill development. Goal of the program is to successfully prepare student trainees to find employment in the culinary field upon graduation from the program. Coordinate team functions within the organization and community. Will be expected to operate within established budgetary guidelines.  

SALARY RANGE: VS I - $15.92/hr. - $19.10/hr. (No degree)

                           VS II - $18.49/hr. - $22.19/hr. (Bachelor +)

ESSENTIAL JOB FUNCTIONS: 

  • Assist with the financial planning, budgeting, and forecasting needs of the program. Take corrective action as needed to ensure compliance with established budget constraints.
  • Participate in the selection and hiring process of trainees
  • Ensure accuracy, quality and efficiency standards are met with regard to individual job performance, documentation standards, and general services for people we serve.
  • Promote recovery and effective employee job performance using a strengths-based approach.
  • Complete consumer data, reports, and documentation as required.
  • Identify, implement and monitor customer service standards to ensure team members are meeting internal and external customer needs and are performing all service in a professional manner.
  • Develop long and short-term goals for the team that are consistent with program and organizational goals.
  • Train, coach, and evaluate trainees to maintain quality within the team, encourage growth and development of trainees.
  • Maintain awareness of diversity and effectively collaborate with culturally diverse trainees.
  • Complete performance reviews and provide appropriate coaching and counseling to ensure each employee utilizes his or her skills, performs at satisfactory levels.
  • Maintain awareness of and support compliance with policies, procedures, as well as performance standards for each position.
  • Help enforce State, Federal laws, regulations and professional industry standards regarding food services and employment.
  • Provide services with a trauma informed approach
  • Other duties as assigned.

Sally’s Café runs a rotating training program that teaches the following:

  • Food safety, following Environmental Health Standards.
  • Safe food preparation skills, including knives and appliances
  • Cooking from scratch as well as how to handle commercially prepared foods.
  • Hot and cold food preparation
  • Nutritional education
  • Customer Service
  • Teach culinary skills to prepare a wide range of menu items from salads and cold prep to soups, entrees, baking and desserts
  • Job readiness, interpersonal skills, time management and conflict resolution
  • Promote recovery and effective employee job performance using a strengths-based approach.

Kitchen managerial duties:

  • Order, inventory and stock
  • Complete Payroll
  • Maintain student training schedule
  • Conduct new student onboarding
  • Submit PA packets
  • Overseeing food prep, production, and safety
  • Expand and co-develop nutritional curriculum

 

  • Planning and Budgeting
  • Menu Planning 

Job Requirements

EDUCATION:  

Vocational Supervisor I: High School Diploma/GED and Culinary Experience 1+ year work experience in culinary arts (cook, chef, or related role), and experience teaching or supervising employees. Holds a current ServeSafe certificate.

Vocational Supervisor II: Culinary certificate/degree, plus 3 years work experience in a culinary field (cook, chef, or related role), with 1 year in a supervisory role or teaching role. Holds a current ServeSafe certificate.

EXPERIENCE: Culinary arts with teaching and supervisory experiences preferred.

SKILLS AND COMPETENCIES:

  • Excellent verbal and written communication skills, customer service and community relations skills.
  • Ability to give appropriate and timely feedback to trainees, conveying praise or constructive criticism.
  • Ability to identify and utilize cultural factors in evaluation and treatment planning.
  • Ability to accurately assess and respond to individuals in crisis and non-crisis situations.
  • Ability to analyze complex situations and implement coordinated, systematic solutions.
  • Working knowledge of PC-based software for communications, word processing, data tracking, and data analysis.
  •  

SUPERVISORY RESPONSIBILITIES: Supervise work-experience vocational employees

MACHINES AND EQUIPMENT TO BE USED: Computers, calculators, fax machines, copiers, telephone and a variety of other office/clerical equipment. Commercial kitchen equipment.

TYPICAL PHYSICAL DEMANDS: Requires sitting, standing, bending and reaching. May require lifting up to 50 pounds.   Requires manual dexterity sufficient to operate standard office machines such as computers, fax machines, the telephone and other office and/or clinical equipment.

WORKING CONDITIONS: May require occasional evening or weekend hours.

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