Food Service Supervisor

Food Service Supervisor

Supervises and directs staff during meal preparation and service in accordance with operational standards. Prepares food items for meals as needed. Assumes leadership role in absence of Manager. Works collaboratively with the Manager and Chef to maintain operational standards and departmental goals.

Responsibilities:

• Responsible for quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
• Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.
• Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.
• Responsible for safe operation of food service equipment and utilizing personal protective equipment according to MSDS sheets.
• Responsible for leadership of department in absence of Manager.
• Responsible for supervision and training of all food service team members while maintaining operational standards and regulatory guidelines.
• Maintain staffing at appropriate, productive levels.
• Assist with automated payroll as needed.
• Must be able to interact with multiple disciplines as needed.
• Informs Manager of disciplinary issues.
• Responsible for participation in employee evaluations and disciplinary actions as needed.
• Responsible for participation in employee interviewing and recruitment process.
• May be responsible for the operation of cash controls and financial reporting.
• Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.

Required Qualifications:

• Knowledge of food safety and sanitation required.
• Computer skills required.

Preferred Qualifications:

• AAS in Food/Nutritional Services preferred.
• Five to seven years food production experience preferred.
• Two to three years experience in junior dining room leadership position or sufficient life skills to substitute.
• Ability for demonstrating strong leadership and organizational skills in daily operations.
• Ability to read and write English and communicate effectively.
• Ability to do basic mathematics.

Education:

Licenses / Certifications:

Physical Requirements: Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.

Pay Range: $19.00 - $25.50

Rochester Regional Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, creed, religion, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity or expression, national origin, age, disability, predisposing genetic characteristics, marital or familial status, military or veteran status, citizenship or immigration status, or any other characteristic protected by federal, state, or local law.