Line Supervisor - FT - Goose Creek

JOB TITLE  Line Supervisor
REPORTS TO   Project Manager
DIVISION  Contracts
FLSA  Non‐Exempt

Summary
Supervise the setup and garnishing of the serving line in support of the menu. Ensure serving line is
stocked with adequate quantities of food during the meal. Maintain work areas and equipment in a clean
and sanitary condition under the supervision of the Kitchen Manager.
Essential Duties and Responsibilities
 Setup, ensure and garnish serving line and serve customers expeditiously in a polite and friendly
manner.
 Safely operate various types of equipment in the performance of duties.
 Maintain effective relationships with military personnel.
 Plan work assignments and supervise the serving lines to ensure menu items are available at the meal
times.
 Ensure serving lines are replenished as required.
 Keep Kitchen Manager informed as to status of remaining quantities and if quantities are sufficient to
complete meal.
 Garnish food items placed on the serving line.
 Inspect work areas to ensure contractual and other established Navy standards are being met. Read,
understand and follow all safety and cleaning instructions for all the equipment. Maintain high level
cleanliness and sanitation during meals serviced.
 At the end of the meal thoroughly clean the serving line, dessert bar, hot/cold boxes and walls and
floor in serving area.
 Dispose of all trash and garbage after each meal.
 Other duties as assigned by Dining Room Supervisor of Lead Cook.
Supervisory Responsibilities
Assigned employees
Qualifications
Must be able to obtain and maintain the required security clearance as stipulated by the contract. Within
90 days of employment must be able to obtain Servsafe certification.
Education and Experience
Minimum of one (1) year experience in volume food service operation.
Physical Demands
While performing the essential functions of this job, the employee is required to stand for long periods of
time; ambulate independently; push, bend, balance and pull; lift and/or move up to 25 pounds; have hand
and eye coordination.
Prepared: 12/01/03 Revised: 12/01/03 Reviewed: 02/24/15 Approved by: PEGGY SMITH
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions of this job.
I have read and received a copy of this Job Description. I am able to perform the essential
functions of this position with or without reasonable accommodations.

 

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Qualifications

JOB TITLE Line Supervisor
REPORTS TO Project Manager
DIVISION Contracts
FLSA Non‐Exempt
Summary
Supervise the setup and garnishing of the serving line in support of the menu. Ensure serving line is
stocked with adequate quantities of food during the meal. Maintain work areas and equipment in a clean
and sanitary condition under the supervision of the Kitchen Manager.
Essential Duties and Responsibilities
 Setup, ensure and garnish serving line and serve customers expeditiously in a polite and friendly
manner.
 Safely operate various types of equipment in the performance of duties.
 Maintain effective relationships with military personnel.
 Plan work assignments and supervise the serving lines to ensure menu items are available at the meal
times.
 Ensure serving lines are replenished as required.
 Keep Kitchen Manager informed as to status of remaining quantities and if quantities are sufficient to
complete meal.
 Garnish food items placed on the serving line.
 Inspect work areas to ensure contractual and other established Navy standards are being met. Read,
understand and follow all safety and cleaning instructions for all the equipment. Maintain high level
cleanliness and sanitation during meals serviced.
 At the end of the meal thoroughly clean the serving line, dessert bar, hot/cold boxes and walls and
floor in serving area.
 Dispose of all trash and garbage after each meal.
 Other duties as assigned by Dining Room Supervisor of Lead Cook.
Supervisory Responsibilities
Assigned employees
Qualifications
Must be able to obtain and maintain the required security clearance as stipulated by the contract. Within
90 days of employment must be able to obtain Servsafe certification.
Education and Experience
Minimum of one (1) year experience in volume food service operation.
Physical Demands
While performing the essential functions of this job, the employee is required to stand for long periods of
time; ambulate independently; push, bend, balance and pull; lift and/or move up to 25 pounds; have hand
and eye coordination.
Prepared: 12/01/03 Revised: 12/01/03 Reviewed: 02/24/15 Approved by: PEGGY SMITH
Reasonable accommoda