Food Service Supervisor

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• SUMMARY OF POSITION FUNCTION: Responsible for the overall management and operation of the Food Service operation.

MAJOR DUTIES AND RESPONSIBILITIES:

· Manages and operates food service operation and insures contract compliance. · Provides supervision, training, assessment, and leadership for assigned staff. · Oversees food preparation, food production, and meal service. · Assigns work schedules, responsibilities and insures adequate staff coverage on all shifts. · Provides supervision, training, assessment, and leadership for Food Service staff. · Plans menus and orders supplies necessary to insure meals are diverse, meet cultural, religious and dietary restriction needs and are nutritionally balanced. · Maintains cost controls through ordering, menu planning and inventory · Performs routine inspections of the facilities; ensures all equipment is operable, cleaned and serviced; and inspects supplies, equipment, and work areas to ensure conformance to health, safety and sanitation regulations and standards. · Screens, interviews, and selects staff. · Trains staff on proper sanitation, food handling and storage and preparation procedures. · Monitors and administers a departmental budget and works within budgetary constraints. · Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR policy and procedures. Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the organization.

SKILLS/COMPETENCIES:

· Demonstrated knowledge of management practices; proven ability to lead and support a team · Ability to understand, control and track direct spending and labor budgets · Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition · Broad knowledge of quantity food production and service techniques, food safety/sanitation compliance regulations and procedures · Proven ability to plan, organize and establish priorities for action · Excellent customer service skills; strong communication skills, both written and verbal · Ability to multi-task and adapt to a fast-changing environment · Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.

Education Requirements:

High School Diploma or GED plus five years experience with extensive knowledge of nutritional guidelines in an institutional/high volume setting. ServSafe Certification

EXPERIENCE:

· Two years supervisory experience in a cafeteria/food service setting..