Directly supervises food-service associates in accordance with policies, procedures and applicable laws. The position involves training employees, planning, assigning and directing work, appraising performance, rewarding and disciplining associates, and addressing complaints and resolving problems. The supervisor advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages. They use approved food recipes and production standards to ensure proper quality, serving temperatures, and standard portion control. The role also includes operating and cleaning equipment in accordance with department procedures after each use, storing, labeling, and dating food items according to policy, and maintaining established food rotations in storage to minimize spoilage and waste. Following HACCP guidelines to ensure quality and safety of food supply is essential. The supervisor operates food-service equipment safely and according to established policies and procedures, helps serve meals, and remains present during scheduled meal periods to receive customer comments and feedback. Other duties may be assigned as needed.
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Number of Employees
5,001-10,000 employees