Catering Services Supervisor - University of Central Florida

Aramark•University, FL

1d•Onsite

About The Position

Leadership position, responsible for developing and executing catering solutions to meet customer needs. Facilitate the delivery of prepared food created from an event-specific work order or in a room service environment. Ensure catering operations connect to the Executional Framework. Deliver consistent quality in planning and execution of events. Leverage established company solutions to ensure consistency, quality and efficiency within consumer driven offerings. This is a Full Time role must be available to work nights and weekends depending on operational needs. If viewing this opportunity on an external site, please head over to Aramark Careers to apply directly. Catering background strongly preferred.

Requirements

Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Must be knowledgeable in operating an efficient cost-effective program.
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills

Nice To Haves

Catering background strongly preferred

Responsibilities

Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
Direct daily activities.
Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
Ensure that food items are stored in a safe, organized, and hazard-free environment.
Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
Maintain a sanitary department following health and safety codes and regulations.
Maintain accurate inventory on a weekly basis.
May prepare orders as needed to ensure accurate production for location.
Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
Maintain a safe and hazard-free working environment.
Train/mentor other food service workers.
Maintain logs on all maintenance required on equipment within the department.
Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
Perform preventative maintenance checklist.
Recommend replacement of existing equipment to meet needs of facility.
Proficiency in multi-tasking.
Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
Must fill in for absent employees at location, as necessary.
Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
Be able to work occasional night and weekend catered events.
Attend food service meetings with staff.
Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
May perform cashier duties as the need arises.
Promote good public relations.