Food Service Supervisor

Education & Training Resources LLC • Vergennes, VT

88d • $0 - $57,500

About The Position

Responsible for the overall management and operation of the Food Service operation.

Requirements

• High School Diploma or GED plus five years experience with extensive knowledge of nutritional guidelines in an institutional/high volume setting.
• ServSafe Certification
• Two years supervisory experience in a cafeteria/food service setting.
• Demonstrated knowledge of management practices; proven ability to lead and support a team.
• Ability to understand, control and track direct spending and labor budgets.
• Proven knowledge of all aspects of food handling, preparation, cooking and good nutrition.
• Broad knowledge of quantity food production and service techniques, food safety/sanitation compliance regulations and procedures.
• Proven ability to plan, organize and establish priorities for action.
• Excellent customer service skills; strong communication skills, both written and verbal.
• Ability to multi-task and adapt to a fast-changing environment.
• Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.

Responsibilities

• Manages and operates food service operation and insures contract compliance.
• Provides supervision, training, assessment, and leadership for assigned staff.
• Oversees food preparation, food production, and meal service.
• Assigns work schedules, responsibilities and insures adequate staff coverage on all shifts.
• Plans menus and orders supplies necessary to insure meals are diverse, meet cultural, religious and dietary restriction needs and are nutritionally balanced.
• Maintains cost controls through ordering, menu planning and inventory.
• Performs routine inspections of the facilities; ensures all equipment is operable, cleaned and serviced; and inspects supplies, equipment, and work areas to ensure conformance to health, safety and sanitation regulations and standards.
• Screens, interviews, and selects staff.
• Trains staff on proper sanitation, food handling and storage and preparation procedures.
• Monitors and administers a departmental budget and works within budgetary constraints.
• Plans, organizes and controls the use of overtime and on-call staff to insure compliance with Center and ETR policy and procedures.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED