Food Service Supervisor

Description

• 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.

Requirements

• 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.