School Kitchen Supervisor

Summary

The School Kitchen Supervisor is responsible for monitoring and following up on the implementation of Lebanon School kitchens Project in Public Schools, with main responsibilities to ensure appropriate food safety measures are applied in the kitchen during preparation of the meals in public schools.  Responsibilities and Essential Functions

• Monitor the project activities; starting from the procurement phase to the preparation phase in the kitchen and the distribution of meals to students.
• Recruit and train volunteer mothers on cold meals preparations.
• Coordinate with the volunteer mothers to ensure all food items and supplies are available on site and are procured according to the specific rules and procedures of IOCC and the donor.
• Check orders for accuracy, confirm quality, quantity and specifications and approve receipt of supplies accordingly, and reject and return unacceptable supplies.
• Prepare and maintain inventories to ensure accuracy, efficiency, compliance, proper supplies handling and minimal damage.
• Train the volunteer mothers on food safety and good manufacturing practices.
• Ensure food safety norms and standards are applied at all stages of implementation (preparation, distribution and storage) as indicated in the training manual and relevant SOPs.
• Ensure employees are following all food safety and basic hygiene standards.
• Follow the cleaning schedule and fill in the related checklists on the opening and closing of each shift.
• Collect and review all checklists and schedules filled by the volunteer mothers. .
• Manage and supervise the distribution of oil bottles and rice bags on school premises.
• Coordinate with health educators and school staff, and provide capacity-building support on project implementation. Collect daily forecast and attendance sheets in coordination with the school supervisor. Check as well the health record for any allergy. 
• Work on the traceability system and FIFO strategy to ensure proper storage of the raw materials and leftover.
• Implement and monitor HACCP and food safety standards in the kitchen.
• Assess, discuss and address program challenges with the Project Coordinator.
• Attend and participate in IOCC meetings, when necessary.
• Take disciplinary action, when directed.

• Perform other duties as required or assigned.

  Qualifications

Knowledge, skills and abilities:

• Good organizational and time management skills.
• Excellent communication and interpersonal skills.
• Good leadership skills. 
• Self-motivated and initiative taker. 
• Strong problem-solving skills.
• Accuracy and attention to details.
• Ability to work closely with others in a team environment.
• Good computer skills.
• Good knowledge of food security norms and standards.
• Ability to achieve results and meet deadlines in a demanding, pressured and fast-paced environment. 
• Diplomacy and dynamic personality.
• Ability and willingness to travel to the field.
• Ability to work based on a flexible schedule
• Fluency in written and spoken Arabic and English; French is a plus.

Experience:

• 2 to 3 years of work experience.
• Previous experience in NGO and humanitarian field is an advantage.
• Experience in kitchen or catering company is preferred

Contacts/Key Relationships

Area Coordinator, Project Manager, Finance team, M&E Team and Logistics & Procurement Coordinator. 

Working Conditions

• Field work.
• Visits to Mkalles office for meetings, trainings and related paper work.
• Preferable that candidate resides in the relevant area.