Food Service Supervisor - Campbell University

Food Service Supervisor - Campbell University

Job Responsibilities

Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).

Direct daily activities.

Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.

Ensure that food items are stored in a safe, organized, and hazard-free environment.

Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.

Maintain a sanitary department following health and safety codes and regulations.

Maintain accurate inventory on a weekly basis.

May prepare orders as needed to ensure accurate production for location.

Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.

Maintain a safe and hazard-free working environment.

Train/mentor other food service workers.

Maintain logs on all maintenance required on equipment within the department.

Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.

Perform preventative maintenance checklist.

Recommend replacement of existing equipment to meet needs of facility.

Proficiency in multi-tasking.

Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.

Must fill in for absent employees at location, as necessary.

Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.

Be able to work occasional night and weekend catered events.

Attend food service meetings with staff.

Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).

May perform cashier duties as the need arises.

Promote good public relations.

Qualifications

Must read, write, and understand verbal instructions

Must complete a sanitation course either before or during first year

Must be knowledgeable in operating an efficient cost-effective program.

Ability to perform basic arithmetic

Maintain emotional control under stress

Ability to resolve interpersonal situations

Strong organizational skills