Food Services Supervisor

Description The Food Services Supervisor provides administration of all phases of the kitchen and cafeteria. Job Description Ensures efficient operation of the dining hall; requisitioning food and supplies; preparation, cooking, serving of food; and direct supplies. Prepares cooks’ worksheets and timesheets. Inspecting serving line for cleanliness/sanitization, ensuring proper procedures, quality, and quantity. Ensures proper operation procedures, proper use of food, and elimination of food waste. Takes count of students and staff who eat in the cafeteria and ensures that only authorized personnel eat without charge. Takes inventory of food and equipment as assigned to the dining hall. Instructs personnel and supervises instruction when required. Ensures that the dining hall is clean/sanitary and ready for inspection at all times. Prepares and forwards performance appraisals to Finance and Administration Director for approval. Prepares food budget and maintains cost control. Works with vendors to seek out the lowest prices on quality food and kitchen supplies. Maintains thorough knowledge of health code laws. Monitors food services operations daily to ensure high quality of food. Monitors food services operations to ensure high-quality services are provided to students. Ensures that equipment and facilities are sanitary and that all food is properly covered and stored. Ensures proper food‑handling requirements are used by all food service workers. Ensures food is prepared on time to meet serving periods. Ensures serving line is neat, clean/sanitized in an orderly way. Ensures that all equipment is operated in a safe manner. Assists the cooks in proper food storage. Ensures all safety rules in the kitchen and dining room are followed. Provides quality customer service to the students that we serve at all times. Completes the cafeteria lock‑up checklist on a daily basis and is accountable for security in this area. Monitors behind the serving line to provide assistance to the servers. Participates in teamwork between student employees and staff; including interdepartmental teamwork. Monitors area of responsibility to ensure timely and high-quality services. Administers periodic (monthly) food surveys. Students will provide important feedback and adjustments will be made to improve services. Facilitates a student food service committee that meets twice monthly and reports meeting informational content to the SGA and Center Director. Holds regular staff meetings at least twice a month, documents meetings, and submits documentation to Center Director. Must submit a 28‑day menu to Administration for approval. Works towards meeting performance management goals. Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP), Bizzell policies and procedures, Job Corps notices and bulletins, and Center policies and procedures. Follows CDSS plan and Code of Conduct system daily. Adheres to required property control policies and procedures. Maintains good housekeeping in all areas and complies with safety practices. Demonstrates and abides by The Bizzell Group’s core values and operating principles. Models, mentors, and monitors appropriate Career Success Standards. Helps students become more employable through continuous reinforcement. Evaluates personnel under his/her management and makes recommendations regarding disciplinary actions, promotions, and/or merit increases. Participation in PRH‑mandated staff training is mandatory. Performs other duties as assigned. Requirements Effective Communication Presents information both clearly and concisely and regularly confirms the correct interpretation of information. Very high standard of communication skills both written and verbal for the presentation of facts and ideas. Shows professional non‑verbal body language and actively listens to others. Organization of Work Action‑oriented. Demonstrates the ability to handle several projects simultaneously with decision‑making, flexibility, and problem‑solving. Implements the key principles of time management, task allocation, and priority assignment in addition to personal organization. Shows attention to detail and ability to complete work with the highest level of accuracy and efficiency. Continually seeks ways to improve employment services provided via the development of professional skills and personal growth. Professionalism Demonstrates professional interpersonal skills when interacting with others. Abides by The Bizzell Group’s Healthy Workplace Environment policy. Acts as a team player and builds professional relationships with coworkers to achieve goals. Leadership & Management Ability to exceptionally manage and lead staff from diverse backgrounds. Committed to investing in and developing staff and positioning them to succeed. Mission‑oriented and possesses a strategic vision. Motivates staff and provides coaching and/or feedback when needed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Computer literacy with basic computer functions, email, internet, and basic programs such as Adobe Acrobat. Advanced knowledge of food preparation techniques and proper food handling procedures. Advanced knowledge of various kitchen equipment and appliances. Ability to work in a fast‑paced environment. High level of leadership and management skills. High level of organization, interpersonal, and communication skills. Experience One to two years of food service/preparation or related experience. One‑year supervisory experience. Education Bachelor’s Degree in Hotel, Restaurant, Institutional Management, Culinary or related field from a four‑year college or university or equivalent combination of education and related experience. Certificates, Licenses, Registrations Valid State Driver’s License. #J-18808-Ljbffr Youth Enrichment Services