Catering Services Supervisor - Saint Joseph's University

About the role

Responsible for the supervision, training, and management of the food service operation. Ensure that appropriate quantities of food are prepared and served.

Responsibilities

• Produce and maintain work schedules and may prepare production records.
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
• May prepare orders as needed per vendor to ensure accurate production for location.
• Must be knowledgeable in operating an efficient cost effective program.
• Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.
• Minimum Education/Certification - High School Diploma/GED.
• This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing.
• This role may also require uniforms and/or usage of Personal Protective equipment (PPE).