Catering Supervisor

JOB SUMMARY:

Under the direction of the Food Services Manager, the Catering Supervisor helps lead the day-to-day operation of The Midnight Mission’s catering services, ensuring that every meal is prepared and served safely, consistently, and with dignity to the individuals we serve. This is a hands-on, working-supervisor role: the Supervisor oversees front-line food preparation and service, provides direction and coaching to kitchen staff and assigned volunteers, maintains full compliance with California food-safety and health-and-safety requirements, and helps control food cost and waste. The Supervisor models a trauma-informed, respectful, and mission-driven approach to service at all times.

Key Duties and Responsibilities

Catering Operations & Food Service

• Supervise and coordinate daily food preparation, cooking, and service so that quality, consistency, portion control, and presentation standards are consistently met.
• Delegate and monitor day-to-day tasks across the kitchen and service line, adjusting staffing and workflow to meet meal-service timelines and volume.
• Support the Food Services Manager in ensuring services meet program needs, meal counts, booking/event requirements, and budget expectations.
• Assist in planning varied, nutritious, and cost-effective menus, accommodating documented dietary and allergen needs.
• Ensure food is received, stored, cooked, cooled, held, and served at safe temperatures, and that time/temperature logs are completed accurately.

Team Leadership & Supervision

• Provide day-to-day supervision, scheduling, and direction to catering staff and assigned volunteers.
• Identify training needs; provide coaching and on-the-job training; support performance management in partnership with the Food Services Manager and Human Resources.
• Foster a respectful, safe, and inclusive team environment consistent with TMM’s values and trauma-informed practice.
• Model and reinforce professional conduct, punctuality, and adherence to uniform, hygiene, and grooming standards.

Food Safety, Sanitation & Compliance

• Ensure full compliance with the California Retail Food Code (CalCode), county health-department requirements, and TMM’s Injury and Illness Prevention Program (IIPP).
• Maintain high standards of cleanliness and sanitation throughout kitchen, storage, and service areas, including cleaning schedules and sanitation logs.
• Participate in health inspections and internal audits, and maintain inspection readiness at all times.
• Promptly report equipment faults, hazards, pest activity, and maintenance issues, and support corrective action.
• Ensure staff hold valid California Food Handler Cards and follow all food-safety and personal-hygiene protocols.

Inventory, Ordering & Cost Control

• Maintain accurate records for stock control, receiving, ordering, and cost tracking.
• Manage inventory to minimize shortages, spoilage, and waste; rotate stock using first-in, first-out (FIFO).
• Support donation intake and food-recovery practices in line with TMM procedures and food-safety requirements.
• Assist in monitoring food and supply costs against budget and flag variances to the Food Services Manager.

Administration & Service Development

• Maintain required records, logs, and reports accurately and on time.
• Contribute to service improvement, staff meetings, and reporting.
• Perform other duties as assigned by the Food Services Manager.

Supervisory Responsibilities

• Provides day-to-day supervision to [#] kitchen/catering staff and assigned volunteers.
• Carries out supervisory duties in accordance with TMM policies and applicable law, which may include training, scheduling, assigning and directing work, and providing input into hiring, performance, and corrective-action decisions.