Kitchen Supervisor / Mashgiach

Moriah Congregation is seeking a kitchen supervisor who will also serve as Mashgiach. This individual will be responsible for all kitchen operations. This includes overseeing menu planning, food orders, food preparation, inspection of ingredients and equipment, and adherence to kosher dietary laws.

Key Responsibilities

  • Maintaining Kashrut: Ensure that all food prepared and served from Moriah’s kitchen adheres to the specific Kashrut guidelines set forth by Moriah’s rabbi.
  • Staff Supervision: Coordinate kitchen staffing for synagogue events and ensure all kitchen staff maintain work standards, including sanitation as well as kashrut. Manage staffing hours and scheduling, in adherence to budget.
  • Event Setup: Set up and prepare the kitchen and social hall for events and occasions, including Kiddush on Shabbat and holidays as well as special events as needed.
  • Event Oversight: Supervise synagogue events to ensure kosher standards are maintained. Oversee the social hall and other dining areas, ensuring smooth and timely meal service and cleanup.
  • Menu and Ingredients: Plan menus and quantities for weekly Kiddush (on non-B’nai Mitzvah weeks) and other regular events. Order food and receive deliveries, ensuring accuracy as well as proper kashrut certification on all deliveries. Maintain food and other kitchen inventory, and purchase supplies as needed.
  • Ensure that kitchen operations align with the synagogue’s fiscal budget.
  • Other kitchen-related duties as assigned.

Required Experience:

  • At least 2 years of experience in a supervisory kitchen role, ideally in a communal or institutional setting (e.g., synagogue, school, camp, or catering hall)
  • Knowledge of and adherence to traditional kosher laws; prior experience serving as a Mashgiach is strongly preferred
  • Familiarity with commercial kitchen operations, inventory management, and food safety standards
  • Experience planning menus and ordering food for groups and events
  • Proven ability to lead and manage kitchen staff, including scheduling and training
  • Ability to work collaboratively with clergy, staff, and volunteers
  • Strong organizational skills and attention to detail
  • Comfortable working flexible hours, including evenings, weekends, and Jewish holidays

Working Conditions:

  • This role offers flexible hours and requires availability during weekends and evenings
  • Part-time | Pay: $25 per hour | Expected hours: 20-30 per week | Reporting to the Director of Operations

Please send your inquiries and interest to Sandy Gregerman.