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KN
King Nut Companies
Shift Supervisor (2nd & 3rd Shift)
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Ohio data
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What they do
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.
$35,433 / year median in Ohio
+9% projected growth
Job Description
Job Title:
Shift Supervisor Department :
Production Reports To:
Plant Manager (Manufacturing Manager / Director Plant Operations)Purpose:
Accomplish department objectives by managing staff; planning and evaluating department activities.Primary Job Duties:
- Maintain staff by recruiting, selecting, orienting, and training employees; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
- Accomplish staff results by communicating job expectations, planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.
- Establish strategic goals by gathering pertinent business, financial, service, and operations information; identifying and evaluating trends and options; choosing a course of action; defining objectives; evaluating outcomes.
- Maintain professional and technical knowledge by attending educational workshops, reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
- Contributes to team effort by accomplishing related results as needed.
- Communicate regularly with other managers, the director, vice president, president, and other designated contacts within the organization.
- Perform other duties and responsibilities, as assigned.
- Complete all written documents needed by office staff as it pertains to his/her area of responsibility.
- Meet customer demands by ensuring that employees are working efficiently and goals are being met.
- Using the production schedule ensure that all production lines have the materials needed.
- Ensure data integrity by verifying employees' production records and Redzone.
- Work with Quality to ensure all products meet our and our customers' standards.
- Understand and follow quality sign-off procedures
- Understand and follow all safety procedures
- Understand and follow all food safety and food quality issues and proper documentation whenever necessary
- Know and follow all
GMPs Secondary Job Duties:
- Join any committees required and actively participate
- Attend meetings as required and actively participate
- Have flexible hours to cover any call-offs or vacations; work weekends if necessary
- Inventory finished goods, packaging material, and raw material as necessary.
- Work on continuous improvement projects to increase efficiency and reduce cost.
Physical Demands:
- While performing the responsibilities of the job, the employee is required to talk and hear.
- The employee is often required to stand, walk, reach with arms and hands, use their hands and fingers to handle or feel, climb or balance, and to stoop, kneel, crouch or crawl.