Salary Confidential

Position range in Eastern Region $16.27 - $27.20 Per hour Supervisor

SOUTHERN FOODSERVICE MGMT

Occupation:

First-Line Supervisors of Retail Sales Workers

Location:

Artesia, NM - 88210

Job Type:

Regular, Full Time (30 Hours or More), Permanent Employment

Posted:

09/02/2026

Positions available: 2

Source:

New Mexico Jobs

Web Site:

New Mexico Jobs

Onsite /

Remote:

Work onsite all of the time

Updated:

09/04/2026

Expires:

11/05/2026

Job #: 961754

Job Requirements and Properties

Help for Job Requirements and Properties. Opens a new window. Work Onsite

Full Time Education

High School Diploma or Equivalent Experience

12 Month(s) Schedule

Full Time Job Type

Regular Duration

Permanent Employment Public Transit

Available Benefits

Job Description

Help for Job Description. Opens a new window.

Veteran Preference:

Veterans Preference:

To ensure compliance with the Jobs for Veterans Act, this job posting will be available only to veterans for the first 24 hours. After this period, the job will be released to all job-seekers.

Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Supervisor at our location in Artesia, NM. The shifts are either early morning, day or afternoon, evening, night or overnight.

This is 7 days a week operation- 40 hours a week Sunday through Saturday. Job Summary Responsible for monitoring and supervising all staff.

Ensure everyone on shift is properly trained.

Direct job duties and work efforts

Ensure that all serving assignments are filled.

Ensure all areas of dining facility are clean and ready for the next hours of operation.

Ensure proper Workplace Safety protocols and Standards are being adhered.

Ensure employees are properly handling chemicals.

Responsible for proper completion of cleaning schedules.

Responsible for implementing quality control procedures to enhance presentation and service.

Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra.

A Southern Foodservice Management employee:

Exhibits a positive, friendly and respectful attitude towards guests and other team members.

Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE.

Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.

Promotes a fun and efficient work environment, focusing on guest satisfaction. Duties and Responsibilities Cleaning Assignment All areas inside and outside of the dining facility are clean and organized.

All pot wash, equipment, chemicals storage and disposables storage. Daily-Employee Hygiene - All Employees must Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.

Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.

May not work with acute respiratory illness and cannot work with contagious illness.

Use disposable gloves and change per guidelines; smoking is only in designated areas.

Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques. Daily-Sanitation Requirements Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.

Towels used for cleaning are to be kept in clean wash solution.

Disposable towels for sanitizing are to be kept in a clear sanitizer solution.

Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use

All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any "Job" or "Position" assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. #

INDSJ Requirements Physical Requirements Strength:

Lift up to 50lbs

Posture:

Standing 50%, Walking 50%

Movement of objects: Frequent

Heavy Lifting, Heavy Carrying, Pushing, Pulling

Climbing or Balancing:

Occasional

Stooping:

Occasional

Reaching:

Frequent

Handling:

Frequent

Talking/Hearing:

Frequent

Seeing:

Frequent

Temperature Variation:

Frequent