Employment Spot

Job Description

HOURS: 10:30 AM â€" 7:00 Pm with rotating weekends.

This position provides daily oversight and administration for all food service and dining room

operations. Ensures all deadlines and quality standards are met. Also ensures all food

preparation and distribution activities are conducted in accordance with approved menu cycles,

quality, taste, and appearance standards as established by the Corporate Food Services Office.

May perform food service preparation or distribution activities if necessary.

• Ensures that all food service preparation activities are conducted according to approved

  policies and procedures. Implements new instruction and guidance when activities are not being performed according to the organization’s standards and guidelines.

• Supervises food distribution activities. Ensures that person served receive equally

  proportioned food and beverages. Implements remedies as necessary.

• Provides training to staff and person served on techniques and procedures to ensure

  compliance to food service operations.

• Ensures and inspects the overall cleanliness for the food service operations and person served dining areas. Performs daily supervisory rounds checklist. Determine and implements effective remedies when problems arise. Completes necessary reports to ensure the cleanliness of these areas. Provides training to staff and person served to ensure compliance to food service operations. Reports pertinent information to the Food Service Manager for follow up.

• Ensures inventory control of all food, utensils, glassware, plates, paper supplies, and

  equipment for the facility. Completes inventory control sheets as required. Investigates

  problems with inventories to ensure the security of the facility. Assist to order supplies as

  necessary.

• Ensures all staff and person served receive effective training on food preparation, service,

  and distribution activities. Completes necessary reports to comply with contractual

  obligations and organizations standards and guidelines.

• Responsible for the maintenance of Kronos, time keeping system and completion of staffing schedules to ensure proper coverage of Food Service areas.

• Provides full supervisory responsibilities of food services staff. Responsible to evaluate

  annually, Performance Competency reviews, of dietary aides and utility workers.

  Responsible to issue daily task assignments to dietary aides and utility workers.

• Assists with front-line employee selection and retention activities. Makes recommendations on staff selection, ways to retain productive employees, and disciplinary actions up to termination.

• Recommends and addresses first and second-level verbal and written warnings. Ensures all facts and evidence are accurately gathered and reports are clearly presented.

• Determines the best methods as it affects the daily food preparation and distribution

  activities. Develops improvements as necessary. Recommends and implements changes with appropriate approvals.

• Ensures all food and dining room operations comply with all contractual and organizational standards and guidelines. Completes on all food service documents for compliance on behalf of the facility.

• Assists with preparation of initial budget proposals for food service operations.

  Recommends adjustments throughout the year. Makes recommendations to stay within the budget.

• Monitors and adjusts food service inventories. Assists the Food Services Manager to reorder all food service products.

• Handles all front-line problems and emergencies and informs manager when resolved.

  Assumes the role of the Food Service Manager in his absence.

• May perform food service preparation or distribution activities if necessary. Ensures all

  required documentation is completed per shift daily. Maintains reports and logs for vending sales, and refunds.

• Provides on-going support and ensures staff adheres to organization’s Code of Conduct

  training.

• Performs other duties as assigned.

Job Requirements

• High school diploma or equivalent required. College or technical training courses in food service preparation and cooking preferred.
• One (1) year relevant undergraduate school credits and/or technical training courses highly desirable.
• Five (5) years progressive experience in leading an outside food service operation in a commercial, military, or institutional facility. Two (2) years experience as a Food Services Production Supervisor is preferred.
• Ability to communicate both verbally and in writing.
• Ability to work with computers and the necessary software typically used by the department.

Equal Opportunity Employer