Food Service Supervisor

Food Service Supervisor Job Description

Assisting the Management Team with the daily operations for front of the house and some food prep activities. Additionally, the supervisor is responsible for being on the floor in the dining hall during all meal services.

Duties and Tasks:

• Assist the manager with daily office tasks such as printing menus, safety bingo, making food production labels, safety inspections, and other admin tasks such as entering inventory counts into applicable system.
• Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Ensures proper receiving and food storage standards in the kitchen.
• Assist with all day-to-day operations in the appropriate food preparation area, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps.
• Oversee the proper use of all logs related to temperatures and food production.
• Works with the Chef and Receiver during inventory to help get accurate counts.
• Ensures compliance with food handling and sanitation standards.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.
• Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests.
• Ability to follow procedures to ensure proper opening and closing of the location.
• Able to perform additional duties as requested by the Director of Dining Services as and when required.
• Must be flexible with scheduling, available to open, close, work weekends, and holidays as needed.

Required Knowledge, Skills, and Abilities:

• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.
• Must have dependable transportation to work.
• Must be able to stand for long periods of time, excluding rest and meal breaks.

Education:

• Three years of kitchen management or equivalent culinary university degree.

Experience:

• With a minimum of 3 years of experience in a similar capacity/function within a high-volume dining establishment, with a strong background in catering/banquet functions. Must have high knowledge of HACCP procedures and applications.

Additional Responsibilities:

• Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce.
• Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.
• Comply with all HACCP standards.
• Understand and oversee cash management and control operations.
• Manage the workforce in a fair and consistent manner.

Physical Demands:

• Lift and carry up to 50 lbs
• Walks, stands and moves about the dining facility to ensure compliance with SOP
• Some bending and stooping
• The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc.
• May operate a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer/scanner.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.