Supv,Cafeteria Cust/Dishroom

The Church of Jesus Christ of Latter-day Saints•Salt Lake, UT

2d•Onsite

About The Position

This position enables Church employees to focus on their most important work of bringing souls unto Jesus Christ by providing food services in a simple and affordable way. This position is a people manager which supervises the operations of the dish room. This includes: general operations, staffing, repair, cleanup, and supervising an afternoon custodial team to ensure facility is clean and meets or exceeds Board of Health standards. This role performs work with little to no supervision, performs self-directed work while handling diverse issues of a complex nature.

Requirements

High School education
Excellent interpersonal skills
Good organization and time management skills
Must be able to supervise a staff with various learning styles and backgrounds; help them become self-sufficient and self-confident
Customer service skills
Ability to understand and comply with OSHA and Health Department regulations
Knowledge of sanitation procedures and strong desire to obtain excellence in maintaining a clean environment

Nice To Haves

Prior supervisory experience
Food industry experience

Responsibilities

Lead two teams of employees which consist of a dish room team and custodial team (cleaning kitchen equipment). The teams include a team lead and individuals with limited experience and often require significant coaching and training.
Oversee all custodial operations in a highly specialized area. This includes directing the custodial duties and maintenance functions involved with the cafeteria to ensure that the 34,000 square feet of floor space in the dining, serving, kitchen, bakery, freezers, dish room, and commissary areas are cleaned and maintained to meet Department of Health and OSHA standards.
Plan and conduct various meetings, councils, and trainings for a team of individuals with various levels of understanding and learning styles.
Oversee safety incidents/emergency response and connected investigations for assigned areas/teams.
Coordinate with other departments and businesses to ensure that all work orders are done and that all equipment in the kitchen is repaired and maintained appropriately and efficiently.
Attend and actively participate in leadership councils involving other supervisors and managers.
Oversee committees and/or teams as assigned, including event support, safety, etc.
Ensure all team members receive proper training and/or certifications associated with operation of equipment, proper use/disposal of chemicals, and/or use of appropriate personal protective equipment (PPE).
Maintain knowledge of cleaning supply inventory and assist with purchasing products and supplies, as assigned.
May often work with others, who act in a support capacity to team members, to ensure understanding and communication on all aspects of the individual's work, such as performance and behavior issues (which may include corrective action), annual increases, trainings, etc.
Coordinate with food service management and human resources in managing workforce needs involving FMLA, ADA, Workers Comp, investigations, terminations, etc.
Regularly supervise the work of other employees (may include mixed workforce), including the following tasks: scheduling, time reporting and approval, performance management, policy enforcement, employee correction, and associated communications.
Provide suggestions and recommendations as to the hiring, firing, advancement, promotion or any other change of status of employees under their supervision.
Other duties, as assigned by management.