Catering Supervisor - Temple 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.
• Maintain food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• 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.

Requirements

• Must read, write, and understand verbal instructions.
• Complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Resolve interpersonal situations.
• Maintain organizational skills.

Qualifications

• High School Diploma/GED.

Skills

• Knowledgeable in operating an efficient cost-effective program.

Benefits

• Developing new skills and doing what it takes to get the job done can make a positive impact for employees and customers.

Pay

• Details on pay are not specified.

Schedule

• Details on schedule are not specified.

Benefits

• Details on benefits are not specified.

Contact Information

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