Supervisor Culinary Services-CSS

The Supervisor Culinary Services is an hourly, non-exempt position reporting to the Manager in the Culinary Services Department. The essential functions of this working supervisor role include coordinating team activities, performing cooking duties, arranging food displays, providing excellent customer service, operating ordering and cash handling systems, and cleaning/sanitizing work areas and equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Serves as a working supervisor coordinating activities of team members engaged in food operations or services. Establishes operating standards, implements quality improvements, and communicates those standards and expectations to the team. Assists in locating, reconciling, and verifying the accuracy of transactions. Operates equipment with peripheral electronic data processing, when needed. Performs excellent customer service when interacting and serving customers, including but not limited to positive greetings, patience, active listening, and excellent verbal communication skills. Operates an ordering system such as a cash register, terminal, or software. Processes customer cash, checks, and non-cash payments. Maintains proper security of cash at all times. Understands, follows, and ensures compliance with DRH cash handling policies and procedures. Arranges attractive food and food-related displays. Performs cooking duties. Breaks down, cleans, and/or sanitizes kitchen, cafeteria, workstations, counters, tables, steam tables, chairs, and other areas or equipment. Uniforms must be worn in accordance with dress code requirements. Regular attendance and punctuality for scheduled shifts. Utilization of assistive devices for lifting is mandatory. Must adhere to safety protocols at all times. Performs other related duties as assigned. Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards. Attends department meetings as required. Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable. Completes mandatory training and competencies annually. This is an hourly position, with expected hours to include: Days, evenings, some weekends, and some holidays. A schedule will be provided, and the associate will use appropriate timekeeping methods to document hours worked. Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Requirements:

Retail experience: 1 year (Required)

Cooking:

1 year (Required)

Kitchen Management:

1 year (Required) ServSafe