Supervisor, Food Service

Overview

Under direct supervision of the Executive Chef, Sous Chef, and/or Food Service Manager, production of all food necessary for the menu and any special functions. Oversees the daily operations of the food outlets to ensure production, conduct, presentation, cleanliness, and service standards are met.

Responsibilities

• Directly supervises and assigns work to food service employees
• Customarily and regularly directs the work of 2 or more employees performing the required daily duties.
• Customarily assigns work stations.
• Responsible for training new employees.
• Coordinates break schedules and insures team members are in proper work stations.
• Determines work procedures under the direction of management.
• Works with management to ensure coverage of all work stations. Creates and updates schedules for subordinates under the supervision of management
• Completes paperwork as needed for food transfers, waste, attendance, medical reports, and break sheets.
• Monitors the storage and stocking of all products necessary to the operations. Requisitions product using CBORD and assists in the monthly inventory
• Addresses guests concerns with food preparation, food temperature, food presentation, and/or service.
• Demonstrates the flexibility and adaptability necessary to work in an environment that may require working in various locations and with various menus.
• Performs a wide range of related duties as needed or requested by management.
• Preparation of menu items as directed.
• Portion controls.
• Proper plate presentation.
• Meat cutting.
• Food storage, labeling, and rotation.
• Cooking temperatures.
• Must have knowledge of and follow proper food handling and health and safety regulations.
• Banquet preparations.
• Must be proficient in the Micros Point of Sale System.

Qualifications

EDUCATION and/or EXPERIENCE

• Any combination of education that could likely prove the required knowledge and skills required for this position; minimum two years previous restaurant or catering experience or apprenticeship.
• A minimum of one-year experience as a line cook, broiler, or sauté cook.
• Must attend Business Skills and LDI Classes when schedule permits.

Pay range: $50,800 to $66,000 per year

*Shift Differential: Non-Exempt employees will receive a $1.00 per hour shift differential for any hours worked between 10:00pm and 6:00am.

This is not a smoke free workplace.  Although we employ state-of-the-art air filtration systems, cigarette smoke is in the work environment.