FOOD UNIT LEAD

• We have an opening for a Full Time FOOD UNIT LEAD position.
• Location:  750 S. Merritt Mill Road, Chapel Hill, NC, 27516.  Note: online applications accepted only.
• Schedule:  Monday - Friday 6:00 - 3:00.
• Requirement:  Culinary Management experience preferred.

If you have a positive attitude and a love for learning, you may be interested in joining our team.

Want to influence a generation? How about working in a place where you know you make a difference. Try one of our 4000 public and private school locations managed by Chartwells School Dining Services. That’s about 2.6 million young students we provide meals and food service for each day. Eat. Learn. Live exemplifies Chartwells’ promise and philosophy that nourishing students is not only our business; it’s our commitment to the communities in which we serve.

Full time associates at Chartwells K-12 are offered many fantastic benefits such as:

• Medical
• Dental
• Vision
• Flexible Spending Accounts (FSAs)
• Commuter Benefits
• Wellness Program
• Employee Assistance Program
• Life Insurance for Associates and Eligible Dependents
• Short Term Disability (STD) and Long Term Disability (LTD)
• Accidental Death & Dismemberment (AD&D) Insurance
• Discount Marketplace
• And other voluntary benefits

JOB TITLE: Cafeteria Supervisor

REPORTS TO: Director of Dining

JOB SUMMARY

This is skilled foodservice work involving coordination of the activities of the other foodservice employees within the facility.  Supervisor maintains the highest standards of customer service set by the company and the client.  Must have strong math skills for production records and be familiar with Microsoft Office. 

GOAL

To assist the Child Nutrition Services Director in developing, directing and establishing philosophy and policies of the child nutrition program so that each student is provided with nutritious food of high quality in an atmosphere of cleanliness, cheerfulness, and personal caring

ESSENTIAL FUNCTIONS

• Completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, etc.
•  All production logs completed correctly and in their entirety.  Production records are required by the USDA and are the supervisor’s responsibility.  Records must be completed daily and they must meet Federal & State Standards.  Review twice daily; at the beginning and end of breakfast and lunch service.  All completed records to be kept on file and available for school audits.  Incomplete production records or records not kept on site is a severe violation of your job duties and grounds for an immediate counseling or write up that could result in a demotion or possible termination.
• Responsible for proper cash handling as established for the Food Accounting Manual (deposits - petty cash – change funds.)  Deposits are to be made every day.  No exceptions.  Copies to Lincoln Center by Friday of each week.  Place in School Mail.
• Keep accurate and up to date attendance logs for each employee who you supervise
• Meals plus kept up to date with all sales logged daily.  All daily deposits records need to be closed out before you leave on Thursday afternoon. 
• Ordering the food and other necessary supplies from the approved sources or purveyors.  Keep inventory to a minimum and work with commodities program.  Inventory numbers complete and accurate.  Processed inventory sent to the Lincoln Center by 3:00 every Wednesday afternoon.
• If there is a kiosk on site the manager is responsible for daily kiosk inventory.  Inventory needs to be compared to sales in Meals Plus for that location and kept on file at the school.
• Responsible for ensuring proper presentation, standard portion control, and maintenance of proper serving temperatures per HACCP guidelines (Hot Food Hot – Cold Food Cold).
• Directs and participates in the overall sanitation of facility in accordance with both company standards and governmental regulations.  All school cafeterias cleaned daily.  End of the year a deep clean is completed at all locations.
• All managers’ offices cleaned and free of clutter to allow adequate space for conducting business effectively 
• HACCP Binders kept up to date and complete in accordance with state and federal guidelines
• Ensures that regularly scheduled safety meetings are held with staff.  Daily Service Briefings to include safety minutes.
• Oversees and coordinates work of cooks and other kitchen personnel in adherence to company food standards.  Conducts training of all new team members as well as ongoing training.  Provides in-service and on-the-job training to include work scheduling, equipment use and care, food production, nutrition education, sanitation, safety, storage, record keeping, procurement, human relations and other areas as needed.
• Follow district Charge Policy regarding who can and cannot charge for meals as well as who needs to be notified of outstanding charges.  Follow up weekly with parents of children with outstanding balances.  Keep completed phone log on file at the school.  Forward a list of balances to the Principal/School Specialist weekly.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established by the company.  Responsible for assisting with an overseeing daily production within the operation
• Must meet state and local health requirements for food handlers.   Maintain a minimum health score of 98 or above.
• Ability to lift and carry items weighing 10-30 pounds on a regular basis and up to 50 pounds on an occasional basis.
• Ability to perform arithmetic operations involving all United States monetary units (add, subtract, multiply, divide). Capable of scaling recipes as needed for production.
• Uses good customer service skills to effectively interact with customers in order to assure customer satisfaction.  Develop positive relationships with students, principals, school specialists and staff.
• Interacts with co-workers in a mature & constructive manner, in order to assure compliance with company service standards, and company inventory, and cash control procedures and to promote teamwork & encourage the success of all staff members.  The manger is responsible for being certain that great customer service is being adhered to by all hourly associates.

• Must have ability to oversee proper food presentation, standard portion control and to differentiate between measuring units.
• Follow FIFO…First-in-first-out to ensure food quality within the cafeteria
• Adhere to dress code.  This includes wearing Slip proof shoes, cut gloves, and tailored fitting uniform shirts. Chef jackets worn when in the servery.  No jeans.  No artificial nails or polish.  Hair restraints at all times.
• Enforce dress code as it pertains to hourly associates. 

Summary: Coordinates activities of other food-service employees. Creates an enjoyable dining experience for customers, staff and visitors.

Essential Duties and Responsibilities:

• Provides quality customer service by providing one-on-one attention to detail.
• Oversees and participates in the preparation and service of food and beverage items in accordance with company standards for presentation, sanitation, safety and portion control.
• Helps plan menus.
• Ensures timely, efficient meal service; supervises serving of meals.
• Responds to customer complaints in person at the time of the complaint and via email for electronic complaints.
• Trains employees; assigns and coordinates work of employees to promote efficiency and excellence in food and service.
• Determines work procedures, prepares work schedules and expedites work flow.
• Uses proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, payroll and time- keeping.
• Responsible for proper cash handling as established by the Food Accounting Manual (deposits - petty cash - change funds).
• Orders food and other necessary supplies from approved sources or purveyors.
• Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company standards and government regulations.
• Develops sanitation schedule and ensures food-service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.
• Issues written and oral instructions.
• Help select and orient employees; oversees staff training in areas of responsibility.
• Performs other duties as assigned.

About Compass Group: Achieving leadership in the foodservice industry
 

Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

 

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Req ID: 30378