Food Service Supervisor
2 months ago
- Ensure efficient operation of the dining hall, including requisitioning food and supplies, preparation, cooking, and serving of food.
- Oversee direct supplies management.
- Prepare cooks’ worksheets and timesheets.
- Take inventory of food and equipment assigned to the dining hall.
- Prepare and forward performance appraisals to the Finance and Administration Director for approval.
- Prepare the food budget and maintain cost control.
- Inspect the serving line for cleanliness and sanitization, ensuring proper procedures, quality, and quantity.
- Monitor food service operations daily to ensure high-quality food and services are provided to students.
- Maintain thorough knowledge of health code laws.
- Ensure proper food-handling requirements are used by all food service workers.
- Comply with all DOL guidelines, OFCCP regulations, Quality Assurance Plan (QAP), The Bizzell policies and procedures, Job Corps notices and bulletins, and Center policies and procedures.
- Follow CDSS plan and Code of Conduct system daily.
- Provide quality customer service to students at all times.
- Monitor behind the serving line to provide assistance to servers.
- Instruct personnel and supervise instruction when required.
- Evaluate personnel under management and make recommendations regarding disciplinary actions, promotions, and/or merit increases.
- Hold regular staff meetings at least twice a month, document meetings, and submit documentation to the Center Director.
- Ensure the dining hall is clean, sanitary, and ready for inspection at all times.
- Ensure all equipment is operated in a safe manner.
- Assist cooks in proper food storage.
- Ensure all safety rules in the kitchen and dining room are followed.
- Complete the cafeteria lock-up checklist daily and be accountable for security in this area.
- Work with vendors to seek out the lowest prices on quality food and kitchen supplies.
- Administer periodic (monthly) food surveys and adjust services based on feedback.
- Facilitate a student food service committee that meets twice monthly and report meeting content to the SGA and Center Director.
- Model, mentor, and monitor appropriate Career Success Standards, helping students become more employable through continuous reinforcement.
- Participate in teamwork between student employees and staff, including interdepartmental teamwork.
- Ensure timely and high-quality services in the area of responsibility.
- Demonstrate and abide by The Company's core values and operating principles.
- Perform other duties as assigned.
- To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
- Computer Literacy with basic computer functions, email, internet, and basic programs such as Adobe Acrobat.
- Advanced knowledge of food preparation techniques and proper food handling procedures.
- Advanced knowledge with various kitchen equipment and appliances.
- Ability to work in a fast-paced environment.
- High level of leadership and management skills.
- High level of organization, interpersonal, and communication skills.
- Three to four years food service/preparation or related experience. One-year supervisory experience.
- Bachelor’s Degree in Hotel, Restaurant, Institutional Management, Culinary or related field from a four-year college or university or equivalent combination of education and related experience.
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