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.
High school graduate or G.E.D. equivalent. Technical/vocational training related to job duties would be helpful. Minimum of eight years in a particular area, field, or craft, performing at a journeyperson or equivalent level with at least one year supervisory experience. A combination of education, experience, and training that would produce the required knowledge and abilities could be considered.
Nature & Purpose of Position/Usual Duties:
Assist in the supervision and coordination of employees in assigned areas in a particular craft, skill or unit. Provides skilled work at the journeyperson level involved in the installation, repair and maintenance of various pieces of food service equipment in all dining facilities on campus. Primary Responsibilities (Staff Positions Only): Leads and assists with the supervision of all reporting employees in Food Equipment Services. Assists in planning, organizing, and controlling assigned duties. Directs, delegates, and oversees the work of assigned employees. Schedules work assignments and coordinates preventive maintenance and repair activities to ensure efficient operation of Food Equipment Services. May assist with employee relations, problems, and other employee-related areas such as interviewing, evaluating, and making recommendations regarding applicants and present employees. Oversees training, both formal and informal, including on-the-job training (OJT) and the sharing of technical knowledge gained through experience. Assists in maintaining equipment records, work documentation, inventory records, reports, departmental policies, and procedures. May assist in budget preparation, equipment replacement planning, and maintenance scheduling. Provides technical guidance and support in the installation, troubleshooting, repair, maintenance, and operation of food service equipment and associated electrical, plumbing, gas, and refrigeration systems. Oversees preventive maintenance programs and assists in prioritizing and coordinating emergency repairs. Works with food service contractors and departmental personnel to determine equipment requirements and may assist in developing specifications for equipment procurement. Reviews completed work to ensure compliance with departmental standards, safety practices, and operational requirements. Performs other related duties as assigned.
