Supervisor

Job Description

Job Description

Description:

Southern Foodservice Management, a national contract food service company, is now looking to hire a Supervisor at our location in Artesia, NM.

• The shifts are either early morning, day or afternoon, evening, night or overnight.
• This is 7 days a week operation- 40 hours a week Sunday through Saturday.

Job Summary

• Responsible for monitoring and supervising all staff.
• Ensure everyone on shift is properly trained.
• Direct job duties and work efforts
• Ensure that all serving assignments are filled.
• Ensure all areas of dining facility are clean and ready for the next hours of operation.
• Ensure proper Workplace Safety protocols and Standards are being adhered.
• Ensure employees are properly handling chemicals.
• Responsible for proper completion of cleaning schedules.
• Responsible for implementing quality control procedures to enhance presentation and service.
• Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities 

Cleaning Assignment

• All areas inside and outside of the dining facility are clean and organized.
• All pot wash, equipment, chemicals storage and disposables storage.

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.

Daily-Sanitation Requirements

• Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.
• Towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in a clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Physical Requirements 

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent