Food Service Supervisor

SUMMARY STATEMENT

The Food Service Supervisor ensures that the Food Service Workers set up the resident/staff serving lines with foods and supplies for daily meals. He/She will supervise all Food Service Workers on shift to ensure that daily procedures, policies and food code regulations are in compliance. Food Service Supervisors conduct performance plans and reviews and are critical for the daily operation of the Food and Nutrition Services department. It is required by Food Code to have a supervisor on duty which is ServSafe certified at all times.

ESSENTIAL FUNCTIONS

Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.

• Sets up serving line by gathering utensils, foods and supplies needed for the serving process.
• Prepares meal trays by dipping the correct portion of appropriate foods from the serving pan.
• Loads completed meal trays or food pans into food carts; Delivers loaded carts to proper location; Returns carts and trays to kitchen after individuals have completed meals.
• Assists cooks by opening cans, slicing and chopping food items, making sandwiches, bulk salads, desserts or preparing beverages.
• Cleans carts and trash containers, sweeps and mops floors, wipes tables, steam carts and counters and performs other functions necessary to ensure that food preparation and serving areas are sanitary.
• Performs all phases of dishwashing process.
• Keeps various records.

JOB REQUIREMENTS for Food Service Supervisor
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:

1. Three years' experience in institutional or commercial food service work.
2. Six months experience in proper safety, storage and sanitation standards for food items.
3. Knowledge of staff supervision acquired through course work, academic training, training provided through an employer, or performing as a lead worker overseeing the work of others; OR supervising staff which may include planning, assigning, reviewing, and evaluating the work of others; OR supervising through subordinate supervisors a group of professional, technical, and clerical employees.