Food Service Supervisor - Cadwell RYDC - Cadwell GA (CCR)

Food Service Manager

Serves as the second-in-charge employee that directs the food service operation at the facility level, guiding and overseeing daily operation including the leadership of subordinate staff.

• Assists with management of the daily operation of the food service department.
• Carries out delegated responsibilities assigned by Food Service Director.
• Able to serve as the lead kitchen employee and floor supervisor.
• Maintains a certification of Food Safety Management through ServSafe or approved agency.
• Assists with review and completion of paperwork daily to ensure accuracy and for all governing agencies, including Department of Public Health, USDA, DOE, DJJ, ACA, etc…
• Provides support to the lead for ACA preparation for food service-related standards.
• Keeps the food service operation prepared for compliance audits by internal and external auditing agencies.
• Assists with corrective action plans for any areas found noncompliant on any audit.
• Places weekly order of all raw foods, taking current inventory, budget, and facility population into consideration.
• Places order for USDA commodity foods and/or DOD produce to responsibly spend entitlement funds.
• Assists with the review of each delivery to ensure quality control, and relays quality issues to the vendor and central office leadership.
• Assists with completion of monthly reporting in JTS of the daily meal count for the month, and of raw food inventory on hand, including entitlement program foods.
• Reviews the kitchen consistently for sanitation, safety, and program compliance.
• May provide education and training to all staff on an ongoing and as needed basis to maintain adequate sanitation, safety, and program compliance.
• Demonstrates ability to provide supervision of the food service operation, including the ability to complete all required paperwork and month end reports.
• Demonstrates excellent communication skills between subordinate staff, peers, and leadership.
• Demonstrates adequate computer literacy and the ability to communicate via email in a timely manner.

Minimum Qualifications:

• High school diploma or GED AND Two years of experience in the area of assignment, One year of which was as a lead worker or supervisor
• OR One year of experience at the lower level Food Svc Worker 3 (FFS012) or position equivalent

Agency Qualifications:

• Meet Minimum qualifications

• ServSafe Manager Certification

Preferred Qualifications:

• Excellent written and oral communication skills
• Ability to motivate staff to improve quantity and quality of work performed
• Knowledge of all governing bodies' rules and regulations including DPH, ACA, DOE, USDA, and DJJ
• Thorough knowledge of large food service equipment and appropriate usage
• Experience with the National School Lunch Program