Food Service Supervisor - Bob Richards RYDC - Rome GA (CCR)

Georgia Department of Revenue•Rome, GA

8d•$33,000•Onsite

About The Position

The Food Service Supervisor serves as the second-in-charge employee directing the facility-level food service operation. The role helps manage daily department operations, leads kitchen staff, and carries out responsibilities delegated by the Food Service Director. The supervisor maintains food safety certification and supports accurate documentation, audit readiness, regulatory compliance, ordering, inventory, and quality control. The position reviews food service paperwork and reports, supports preparation for food service-related ACA standards, and helps develop corrective action plans for audit findings. It places weekly raw food orders and orders USDA commodity foods and/or DOD produce while considering inventory, budget, facility population, and entitlement funds. The supervisor also reviews deliveries, monitors kitchen sanitation and safety, and may train staff on sanitation, safety, and program compliance.

Requirements

High school diploma or GED and two years of experience in the area of assignment, including one year as a lead worker, team leader, or supervisor; or one year of experience as a Food Service Worker 3 (FFS012) or equivalent.
ServSafe Manager Certification.
Food Safety Management certification through ServSafe or an approved agency.
Ability to complete required food service paperwork and month-end reports.
Adequate computer literacy and ability to communicate by email in a timely manner.
Equivalent combinations of knowledge, education, job or internship experience, training, or certifications may substitute year-over-year if they provide the necessary knowledge and skills.

Nice To Haves

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

Responsibilities

Help direct and manage daily food service operations at the facility level.
Lead kitchen employees and supervise the food service floor.
Carry out responsibilities delegated by the Food Service Director.
Maintain Food Safety Management certification through ServSafe or an approved agency.
Assist with reviewing and completing daily paperwork for accuracy and compliance with governing agencies.
Support preparation for ACA food service-related standards and keep the operation ready for internal and external compliance audits.
Assist with corrective action plans for audit findings.
Place weekly raw food orders based on inventory, budget, and facility population.
Order USDA commodity foods and/or DOD produce while responsibly using entitlement funds.
Review deliveries for quality and report quality issues to vendors and central office leadership.
Assist with monthly JTS reporting of meal counts and raw food inventory, including entitlement program foods.
Regularly inspect the kitchen for sanitation, safety, and program compliance.
Provide staff education and training as needed on sanitation, safety, and program compliance.
Supervise the operation and complete required paperwork and month-end reports.
Communicate effectively with subordinate staff, peers, and leadership.
Use computer systems and communicate through email in a timely manner.