LCA DFAC Supervisor

State of Illinois•Rantoul, IL

1d•Onsite

About The Position

LCA DFAC SUPERVISOR Manage all areas of the dining facility and personnel to include reports, dining facility staff’s time sheets, and any other required documentation needed. Ensure all processes are followed and completed in a timely manner to maintain true and accurate records for monthly and year end accounting records for proper accountability of all monies spent. Knowledge of dining facility management, sanitary standards, as well as knowledge of all commercial dining facility equipment and health codes/requirements for food safety with Champaign County and all other public health requirements. Ordering food or commodities and planning daily menus according to the Department of Education’s guidelines and ensuring food acceptability. Receives shipment and deliveries of merchandise from vendors and delivery personnel. Manage multiple programs (Microsoft Word, Excel, Power Point, and Outlook) organizing files, record keeping, and maintain customer service telephone skills. Maintain good customer and employee relations and render courteous and efficient customer service with all staff, vendors, and cadets. Provide as needed supervision and guidance to the Dining Facility staff and cadets to accomplish the mission and to maintain a positive attitude within the whole Program to create a positive attitude for peers and staff to grow. Uphold the National Guard Master Cooperative Agreement to enforce SOP's, safety regulations, program policies, and other rules and regulations concerning the program. Tracking and managing employee attendance and time, ensuring accurate payroll and compliance with labor laws. Address attendance issues (e.g., tardiness, excessive absences). Dependability – being where he/she should be and doing what he/she is supposed to day. Follow Lincoln’s Challenge Academy Policies and procedures already in place. Uses recipe cards to prepare assigned food items and inform the Lead Cook of quantities prepared. Maintain good customer service telephone skills. Maintain accountability of monies collected during meal service.

Requirements

Experience in food preparation and cooking in a commercial kitchen setting
Knowledge of food safety and sanitation guidelines
Ability to follow recipes and adjust quantities as needed
Requires the ability to pass a DoD background investigation.
Requires a valid driver’s license in the appropriate classification as required by law.
Required to work a flex work schedule including weekends and evenings when necessary to meet agency needs.

Nice To Haves

Culinary certification or training
Food Handlers Managers license

Responsibilities

Manage all areas of the dining facility and personnel to include reports, dining facility staff’s time sheets, and any other required documentation needed.
Ensure all processes are followed and completed in a timely manner to maintain true and accurate records for monthly and year end accounting records for proper accountability of all monies spent.
Ordering food or commodities and planning daily menus according to the Department of Education’s guidelines and ensuring food acceptability.
Receives shipment and deliveries of merchandise from vendors and delivery personnel.
Manage multiple programs (Microsoft Word, Excel, Power Point, and Outlook) organizing files, record keeping, and maintain customer service telephone skills.
Maintain good customer and employee relations and render courteous and efficient customer service with all staff, vendors, and cadets.
Provide as needed supervision and guidance to the Dining Facility staff and cadets to accomplish the mission and to maintain a positive attitude within the whole Program to create a positive attitude for peers and staff to grow.
Uphold the National Guard Master Cooperative Agreement to enforce SOP's, safety regulations, program policies, and other rules and regulations concerning the program.
Tracking and managing employee attendance and time, ensuring accurate payroll and compliance with labor laws.
Address attendance issues (e.g., tardiness, excessive absences).
Uses recipe cards to prepare assigned food items and inform the Lead Cook of quantities prepared.
Maintain accountability of monies collected during meal service.