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JH
Jewish Home of Rockleigh
Kosher Supervisor
Career Insights for Restaurant / Food Service Supervisor
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$39,336 / year median in New Jersey
+12% projected growth
Job Description
Kosher Supervisor
Jewish Home at Rockleigh
Rockleigh, NJ Pay Frequency:
Hourly Pay Maximum:
28Pay Minimum:
28Job Summary:
To fulfill the requirements of supervising the preparation of foods in accordance with Orthodox Jewish Law Standards as set forth by the Rabbinical Council of Bergen County ("RCBC"). Part-Time, Every other weekend.Duties:
- AM Shift to be present before any kitchen staff arrives.
- AM Shift to unlock refrigerator and freezer
- PM Shift to arrive before AM Shift departs.
- AM Shift kindle/light pilots on oven ranges.
- Supervise all incoming shipments of food and other supplies into the kitchen and set aside/send back any non-approved item.
- Be alert to any mixtures of meat and dairy products/utensils and equipment.
- Kasher utensils only when so instructed by the RCBC.
- Report any discrepancies in Kashrut to Director of Rabbinic Services, who will report back to the RCBC.
- PM Mashgiach will not leave prior to trays and food returning from the respective units. Afterwards PM Mashgiach will lock all refrigerators and freezers.
- Arrange for security to lock the kitchen and kitchen elevators.
- Inspect vegetables on a regular and timely basis, Based on the schedule given by the Executive Chef or the representative and followed by the guidance given by the RCBC.
- Inspect periodically all nurses stations, nutrition rooms, Carl's Place, Staff Dining Room, and all vending machines.
- PM Mashgiach must double-check all sheet pans, pots, hotel pans for steam tables and utensils to ensure that they are placed in their proper location, either meat or dairy.