A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Works alongside Building Managers to monitor daily kitchen activities, develop kitchen staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan. All the below listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees on kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers and cooks on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchens. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing 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 and pressed black 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. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge Strong organizational skills and attention to detail Knowledge of Army food service regulations Strong Leadership and Management skills Positive attitude and approach Ability to work under pressure Self-motivated, creative problem-solving skills Excellent verbal and written communication skills Exceptional customer service skills #
INDSJ Requirements:
Physical Requirements:
Strength:
Lift up to 50lbs
Posture:
Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting,
Heavy Carrying, Pushing, Pulling Climbing or Balancing:
