TITLE: Food Service Supervisor
Under direction of the Food Services Manager, the Food Services Supervisor directs and coordinates the total operation of retail food operations, food preparation, food service, vending and catering for an assigned full service campus. The Food Service Supervisor provides independent leadership on each campus in the areas of customer service and staff supervision, quality control, food safety and cleanliness, sustainability, food and supply ordering and requisitions and recordkeeping with accountability for profit and loss of assigned food service units.
The Food Services Supervisor can be distinguished from the Food Services Manager in that the Manager has District-wide responsibility and accountability for all food service operations.
TYPICAL DUTIES AND RESPONSIBILITIES
- Supervises employees engaged in the production of food, catering and beverage service, ensuring a consistent level of service for all shifts and special events. Plans, assigns, and reviews work of assigned staff; adjusting work assignments as necessary to respond to fluctuating workloads. Hires or recommends hiring of staff; resolves employee and/or customer complaints and disciplines as necessary. Complies with all Human Resources and payroll processes regarding employee records. Evaluates employee performance and prepares performance appraisals.
- Manages and coordinates the daily food production, vending and catering activities at an assigned campus. Participates in menu preparation, ensuring menus are updated and recipes are revised as necessary. Ensures all applicable local, state and federal food handling policies are complied with pertaining to food safety, handling and alcohol service. Obtains feedback from customers regarding the quality of food served and services provided, and takes steps necessary to ensure customer satisfaction.
- Procures food for vending, catering, food service and kitchen equipment in accordance with applicable College policies. Inventories goods on hand and initiates purchase orders for all food goods at assigned campus. Ensures all supplies necessary for catering events are present on the day of event.
- Leads sustainability and recycling efforts at an assigned campus food services location ensuring daily composting collections; purchase of compostable disposables and procurement of local and organic foods.
- Analyzes and monitors food and supply costs and revenue data on daily, weekly and monthly basis. Prepares financial reports such as profit and loss statements as needed to ensure food service operations stay within allotted budget.
- Prepares large sums of money for armored car or Public Safety transport to the Sylvania Business office. Accountable for change funds held in safe/s, as well as, daily money deposits of Food Service and vending. Accountable for reconciling cash register over/short reports.
- Handles a variety of difficult situations using tact and diplomacy. Common situations include irate and/or angry customers, cash register malfunctions during peak hours, catering customers demanding changes in set-ups and/or quantities of food, student club activities in or around dining room and theft.
- Analyzes and understands kitchen equipment malfunctions. Schedules and oversee equipment repairs.
- Other duties performed as necessary.
Associate's Degree in Culinary Arts or related field. Relevant experience may substitute for the degree requirement on a year-for-year basis. Two years progressively responsible food handling experience related to area of assignment, including one year of lead or supervisory experience. Successful completion of PCC Lead Academy or a comparable external leadership training program may substitute for up to 6 months of lead or supervisory experience. Position requires County Food Handler's Card.
KNOWLEDGE AND SKILLS
- Supervisory principles;
- Applicable Federal, State, and local laws, rules, regulations, codes, and/or statutes related to food service operations;
- Commercial food service operations and practices;
- Cash handling principles and practices;
- Inventory management principles and practices;
- Commercial food service equipment;
- Menu planning and development principles;
- Customer service principles;
- Vendor management principles;
- Basic budgeting principles;
- Basic financial accounting principles;
- Safety procedures;
- Entrepreneurial principles and practices.
Demonstrated Skill in:
- Supervising subordinate staff;
- Interpreting and applying applicable laws, rules, and regulations;
- Monitoring and maintaining inventory;
- Developing and planning menus;
- Maintaining food service equipment;
- Monitoring the performance of vendors and contractors;
- Preparing food in a high-volume commercial food service environment;
- Resolving conflict;
- Preparing a variety of financial reports related to retail operational activities;
- Developing, recommending, implementing, and monitoring policies, procedures, and work flow;
- Working with diverse academic, cultural and ethnic backgrounds of community college students and staff;
- Utilizing computer technology used for communication, point of sales, data gathering and generating reports;
- Communicating effectively through oral and written mediums;
- Supervising multiple priorities and events simultaneously.
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
Work is generally performed in a commercial cafeteria environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary and frequent evening and weekend hours are required. Travel between campuses may be required. The ability to receive frequent phone calls at all hours is required. Frequent reaching, walking, standing, lifting, stooping, or carrying of equipment and materials may be required. Incumbents may be required to lift and carry up to 50 pounds. Incumbent may be exposed to moving mechanical parts, risk of electrical shock, and fumes.