Neubig Nites Production Supervisor - NBU $22.00/hour

AUXILIARY SERVICES CORPORATION OF SUNY CORTLAND•City of Cortland, NY

2d•$22 - $22•Onsite

About The Position

This position is responsible for overseeing production operations, ensuring customer satisfaction, and managing personnel. The role involves taking food and equipment temperatures, maintaining customer service standards, handling operational issues, and ensuring proper food sanitation. The Production Supervisor also manages off-site services, special events, and is responsible for prompt, efficient, and HACCP compliant delivery of food items. Key duties include preparing food from scratch on a large scale, planning daily and weekly production tasks, directing and assigning tasks to other production employees, and ensuring adherence to safe food preparation, handling, and storage procedures. The role also involves reviewing and recording waste, inventory, production amounts, and equipment temperatures, improvising production as needed, and ensuring timely readiness of food for meal service. The supervisor will use a variety of kitchen equipment, review food presentation, assess and adjust recipes, and assist with ordering food items and menu planning. Maintaining cleanliness of work surfaces and equipment, using commercial cleaning chemicals, and reviewing preparation and serving areas for cleanliness are also essential. The position may act as an information clearing house for the building, customer base, or special events, and communicates with campus members regarding services, pricing, and policies. The supervisor takes ownership of their workstation, utilizing student employee support. In terms of personnel supervision, this role is responsible for the satisfactory performance of all subordinate personnel, assigning work duties, providing training and orientation, procuring necessary equipment and facilities, providing coaching (including discipline, termination, counseling, and skill development), and providing first aid. The supervisor also reviews and enforces employee compliance with operational procedures, safety and sanitation policies, and the union contract or employee handbook. This position will be assigned management tasks and projects, with ultimate direction and responsibility lying with a manager-level position.

Requirements

High School Diploma or Equivalent
Three years of experience in the unit's area of work (food service or retail sales)
ServSafe Certification preferred - must be obtained within one year of hire
Computing skills to make cash change, take inventory, create # of pieces for a portion by performing adding, subtracting, multiplication and division
Ability to read on a level to comprehend product labels, recipes, and safety instructions
May require the legal right and ability to drive a company vehicle. Driver's license must not have any high risk factors as defined by the Company's vehicle insurance company.
Proficient in all Microsoft Office Suite programs and office equipment
Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed.
Ability to effectively motivate, train, and supervise employees
Ability to interact with customers, coworkers, and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to organize and plan resources and workload to meet deadlines
Ability to read on a level to comprehend recipes, ingredients, instructions, procedures, and equipment operation manuals.
Able to verbally explain multi-step tasks to customers and coworkers.
Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with limited daily supervisory direction.
Understanding of common kitchen practices such as knife skills and food identification.

Nice To Haves

ServSafe Certification

Responsibilities

Take proper food and equipment temperatures.
Maintain customer service during the shift, handling problems and operational issues.
Answer customer questions in person or via e-mail.
Perform initial troubleshooting of cash register and equipment problems.
Sample and review product for presentation to customers.
Ensure proper food sanitation, including reviewing temp logs.
Open and close the operation, ensuring unit and product security.
Handle cash and set up cash registers as needed.
Manage off-site services and special theme events as needed.
Ensure prompt, efficient, and HACCP compliant delivery of food items.
Package food, beverages, and equipment for proper transport or holding.
Ensure security, timely set-up, and proper display for events.
Prepare food from scratch on a large scale from a production sheet and standard recipe.
Plan daily and weekly production tasks including defrosting, marinating, chopping, pre-cooking, and mixing.
Direct and assign daily tasks to other production employees.
Ensure all kitchen procedures for safe food preparation, handling, and storage are followed.
Review and record waste, inventory, production amounts, and equipment temperatures.
Improvise in production for filler when meals served exceeds the expected count.
Increase and decrease production according to the numbers to be served at a period of time.
Ensure all production is ready by mealtime and continues to maintain supply during service hours.
Use a variety of kitchen equipment including electric fryer, steamer, slow cooker, gas stove, gas oven, grill, broiler, knives, and mixer.
Review the presentation of all food for taste, appearance, pairing, display, garnish, and dishware and serving utensils.
Assess recipes for appropriate flavor, texture, and appearance and adjust as needed under the direction of the Executive Chef.
Assist in the ordering of food items needed on hand to prepare future meals.
Collaborate on nutritional menu planning.
Keep work surfaces and equipment clean and clear of debris.
Use commercial strength chemicals to clean, sanitize, and polish.
Review the preparation and serving areas for cleanliness.
Assist in other areas with food preparation duties as needed.
Act as the clearing house for information in their building, customer base, or special events to share with other CAS staff members.
Communicate in writing and verbally with various members of the campus and users of the facilities or equipment regarding CAS services, pricing, and policies.
Take ownership for the workstation utilizing student employee support.
Be responsible for the satisfactory performance of all subordinate personnel.
Assign work duties according to job descriptions and work flow for each employee.
Provide initial and ongoing training and orientation to all employees.
Procure all equipment and facilities necessary for employees to effectively and efficiently perform their duties.
Provide all forms of coaching including discipline, termination, counseling, and skill development for all employees.
Provide first aid and seek other medical treatment for employees.
Review and enforce employee compliance with proper operational procedures and policies, safety and sanitation policies, union contract and/or employee handbook.
Complete assigned management tasks and projects.