Food and Nutrition Supervisor

Summary:

Supervisory position involving coordination of the activities of the other food service employees within the facility. Maintains the highest standards and customer service levels set by the company and the client.

Supervisory Responsibilities:

Directly supervises associates in the Food Service Department. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Essential Duties and Responsibilities:

Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.

Assists in planning menus utilizing the appropriate sections of the company programs.

Ensure timely and efficient meal service to all service areas. Supervises serving of meals.

Responds to customer complaints in person at the time of the complaint and via e-mail for electronically received complaints.

Trains employees in methods of performing duties and assigns and coordinates work of employees to promote efficiency of operation and excellence in food and service.

Determines work procedures, prepares work schedules, and expedites workflow.

Utilizes computer and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time keeping, etc.

Responsible for proper cash handling (deposits, petty cash, change funds)

Ordering the food and other necessary supplies from the approved sources or purveyors.

Direct and participates in the overall sanitation and safety of the facility and employees in accordance with both company standards and government regulations.

Develops sanitation schedule and ensures that food service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.

Maintain clean and safe work environment; ability to perform job safely.

Education and Experience:

Associate’s degree (A.A.) or equivalent from two-year college or technical school; or related experience and/or training; or equivalent combination of education and experience. Must have prior experience supervising a food service operation. Prefer some formal chef’s training preferred.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, and ratios.

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Weekend availability

COVID-19 considerations:
Most have or willing to have the COVID vaccine.

Education:

• High school or equivalent (Preferred)

Experience:

• Food service management: 3 years (Preferred)
• Healthcare: 1 year (Preferred)

Work Location: One location