Food Service Supervisor - Atlanta YDC - Atlanta GA (CCR)

Georgia Department of Revenue•Atlanta, GA

2d•$33,000

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 supports accurate daily and monthly records, food safety and sanitation, regulatory compliance, purchasing and inventory, and audit preparation. The position also communicates with staff, vendors, and leadership and may provide training 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.
Ability to complete required paperwork and month-end reports and supervise food service operations.
Adequate computer literacy and ability to communicate via email in a timely manner.
Equivalent combinations of knowledge, education, job or internship experience, training, or certifications may be substituted 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 from governing bodies including 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

Assist with managing daily food service department operations and carry out responsibilities delegated by the Food Service Director.
Serve as lead kitchen employee and floor supervisor, including supervising subordinate staff.
Maintain Food Safety Management certification through ServSafe or an approved agency.
Assist with reviewing and completing daily paperwork required by governing agencies, including the Department of Public Health, USDA, DOE, DJJ, and ACA.
Support ACA preparation for food-service-related standards and keep the operation prepared for internal and external compliance audits.
Assist with corrective action plans for areas found noncompliant during audits.
Place weekly orders for raw foods, considering inventory, budget, and facility population.
Order USDA commodity foods and/or DOD produce while responsibly using entitlement funds.
Assist with reviewing deliveries for quality and report quality issues to vendors and central office leadership.
Assist with monthly JTS reporting of daily meal counts and raw food inventory, including entitlement-program foods.
Review the kitchen regularly for sanitation, safety, and program compliance.
May educate and train staff on sanitation, safety, and program compliance.
Complete required paperwork and month-end reports and supervise the food service operation.
Communicate effectively with subordinate staff, peers, leadership, and through timely email.