Food Service Supervisor II - Cherry Hospital

State of North Carolina•Cary, NC

4d•$39,244 - $68,769•Onsite

About The Position

This is supervisory work in managing and directing food service activities in a moderate-to-large-scale food service operation. Employees are generally responsible for planning, directing and supervising food preparation and food service, but duties may involve food procurement and storage, housekeeping, and other responsibilities of food service management. Employees are responsible for the management of employees including hiring, performance planning and evaluation, training, discipline and scheduling. Employees are responsible for planning and conducting a sound food service program including ordering of food and supplies, food production and service, and maintaining sanitation standards as defined by the NC Food Code.

Requirements

Bachelor's degree in dietetics, food management, culinary arts, hospitality management from an appropriately accredited institution; or High school or General Educational Development (GED) diploma and four years of supervisory experience in the preparation and serving of food in quantity lots; or an equivalent combination of education and experience.
Must report or stay over during adverse weather events.

Nice To Haves

Knowledge of the guidelines set forth in the NC Food Code, with the ability to evaluate levels of sanitation and food safety while implementing corrections as needed.
Considerable knowledge of the methods, materials, and equipment used in large-scale cooking and food service activities.
Considerable knowledge of management principles related to supervision of employees, with the ability to plan, organize and direct the work of skilled and unskilled employees.
General knowledge of the dietary requirements for a variety of special diets and allowable substitutions for various items found on diet menus.
Ability to estimate raw food quantities needed to supply the number of persons to be served.

Responsibilities

Directly supervise Nutritional Services personnel responsible for the daily operations of the department.
Plan, direct and supervise food preparation and food service.
Manage food procurement and storage.
Oversee housekeeping and other responsibilities of food service management.
Manage employees including hiring, performance planning and evaluation, training, discipline and scheduling.
Plan and conduct a sound food service program including ordering of food and supplies, food production and service.
Maintain sanitation standards as defined by the NC Food Code.