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Supervisor - Dining & Health Services

POSITION SUMMARY:
The Supervisor is responsible for hands-on supervising and overseeing the preparation, cooking and portioning of meals by following company recipes based on daily needs and contractual obligations.
Requirements
POSITION REQUIREMENTS:
Essential:
Must be able to measure accurately and have sufficient dexterity to handle food and equipment efficiently and safely.
Must be able to properly lift a minimum of 25 pounds with minimal effort following required safety guidelines.
Must be able to tolerate sudden and extreme changes in temperatures.
Must be able to make decisions based on events that occur within the unit.
Must be able to follow the Health Standards of the foodservice industry.
Must be able to direct the employees to meet the goals of the unit.
Job will require being able to handle customer complaints quickly and satisfactorily.
Must be able to communicate effectively with customers and clients.
Job will require working under stress when confronted with emergency situations which may arise
Marginal:
Knowledge of and experience in practicing proper safety standards in handling food and equipment.
Two to five years' experience in foodservice industry.
Employee supervisory experience.
POSITION RELATIONSHIPS:
The Supervisor is directly supervised by the Manager or Assistant Manager with direct supervisory responsibilities of all personnel within the unit.
PRIMARY RESPONSIBILITIES / STANDARDS OF PERFORMANCE:
1. Follow all company and client policies, rules and regulations.
Be to work on time. In case of emergency report directly to your Manager in advance of regular scheduled starting time.
Report any problems immediately to the Manager or manager on duty.
Read and follow company/client safety policies and procedures, initials and records.
Attend all monthly in services.
2. Responsible for the hands-on supervision of employees to meet Valley's commitment based on client and contractual obligations
Ensure that the average test tray score must be a minimum of 90%
Ensure that all employees are in full uniform including, hair restraints and gloves while preparing or serving food.
Record trayline temperatures before each meal and makes necessary adjustments.
Delegate cleaning assignments and follows up to ensure they are complete.
Start trayline on time.
Maintain portion control on serving line.
Check all trays for accuracy and ensures garnishing.
Oversee operations and ensures adequate employee coverage, as well as quality standards.
Record cooler and freezer temperatures daily and notifies Unit Manager of any problems.
Ensure that dish machine temperatures are recorded during each use of the machine.
Ensure that all opened products or leftovers are labeled, covered and dated
Complete production guides and ensures that all production staff are following the production guide, as well as company recipes.
Conduct "Kick Off" meeting 15 minutes prior to meal service.
Keep all chemicals locked in chemical cabinet throughout the day.
Ensure that cooks are taking batch temperatures during production and that temperatures are recorded.
Ensure that each employee has cleaned his/her area and sanitized all equipment before leaving daily.
Serve as a role model to staff by maintaining a friendly, cooperative, and responsive management style; avoid making hostile or unproductive comments.
Provide on-the-job training on line operation and sanitation to meet company standards.
3. Maintain workplace professionalism.
Support company decisions and policies even though you may personally disagree with those decisions.
Think in terms of what is best for the company.
Establish and meet realistic timetables for accomplishing goals.
Continuously evaluate the effectiveness and efficiency of ongoing programs for which you are responsible and identify opportunities to improve these programs.
Display a friendly and positive attitude toward the job and other persons; perform job duties willingly and without complaint; attempt to understand and respond to needs of supervisor and co-workers; avoid making hostile or unproductive comments.
Maintain proper attendance. Report to work on time; provide sufficient notice to supervisory personnel prior to unavailability or lateness in accordance with company policy.
Dress professionally on at all times.
Maintain a high level of confidentiality regarding departmental and company business; never releasing or discussing internal matters of a serious or sensitive nature outside the department or company.
Ensure that your supervisor is advised on a timely basis of potential problems.
The position responsibilities and standards of performance described may not be the only requirements of the position. It may be necessary to follow other instructions or perform other related duties required by Valley in order to conduct daily operations and meet corporate goals and objectives.
Valley Services Inc. is an Equal Opportunity Employer


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