Food Service Supervisor - CNVH In Kearney, NE

Food Service Supervisor - CNVH In Kearney, NE

Under general supervision, performs skilled supervisory work dealing with serving, planning, procurement and preparation of foods within food service units. Employees in this class perform several administrative and supervisory food service tasks on a regular basis. Work is performed independently, referring only the most unusual problems to the Director or other administrative manager. Work is reviewed through occasional consultations and observance of results obtained. Employees are responsible for the performance of all lower level food service staff of CNVH, on an assigned shift; performs related work as required.

Work schedule: 8 AM - 4:30 PM M-F and working every fourth weekend/holiday. Weekend and holiday work hours are 9:30 AM - 6 PM.

Job duties: Supervises food preparation in the kitchen and serving procedures in the dining room; responsible for sanitation and safety conditions of work areas. Orders meats, staples, and other supplies through the central warehouse or supply area; supervises the storage of foods. Estimates for needs; keeps food purchase and consumption records; supervises periodic inventories. Plans menus and standardizes recipes for a large number of meals; may plan for special occasion or special diet menus; makes sure menus are being followed and may give suggestions to workers to help improve and expedite work. Trains new employees; maintains personnel records; make progress and performance reports on subordinate employees.

Minimum qualifications: Bachelor's degree from an accredited University with emphasis in Foods and Nutrition, Institutional Management or a related area. OR post-high school coursework/training in related area plus four years experience in food service activities, one of which was in a responsible supervisory or management capacity.

Knowledge of: large scale food service planning, preparation and serving techniques; supervisory techniques. Ability to: communicate effectively; estimate and plan menus and recipes; train and supervise the work of others; meet the public effectively; make decisions evaluate subordinate performance.