Food Service Supervisor - Martha K Glaze Rydc - Hampton Ga (Ccr)

JOB SUMMARY:

Supervises, guides, and/or instructs the work assignments of subordinate staff. Supervises the cooking, preparation, serving, and storage of food. Makes food supply requisition, conducts facility and equipment sanitation and maintenance inspections. Monitors the quality of food service. Supervises and plans work of assigned staff.

JOB SPECIFIC DUTIES:

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.

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

MINIMUM QUALIFICATIONS:

• OR One year of experience at the lower level Food Svc Worker 3 (FFS012) or position equivalent
• 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

AGENCY QUALIFICATIONS:

• Meet Minimum qualifications

• ServSafe Manager Certification

PREFERRED QUALIFICATIONS:

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