Food Services Shift Supervisor

About the role

The Food Services Shift Supervisor assists in planning, scheduling, and coordinating food preparation, cooking, and serving activities in a large institutional food service program. They provide guidance, support, and direction to lower-level staff, inspect food during and after preparation, ensure proper sanitation, conduct on-the-job training, and assist with food preparation and service.

Responsibilities

• Assists in planning, scheduling, and coordinating food preparation, cooking, serving, and storage activities.
• Assigns tasks, establishes expectations, and monitors the progress of lower-level staff.
• Inspects food during and after preparation.
• Ensures correct and proper use of tools and equipment.
• Affirms the highest standards of sanitation in all food preparation and service activities.
• Conducts on-the-job training and may assist with Food Services Assistant duties as needed.
• Orders food and supplies; operates and maintains point-of-sale and order-on-demand systems.
• Writes and updates financial reports using appropriate software applications.
• Trains staff on completing compliance training with the use of a computer.
• Writes preliminary drafts of employee evaluations.
• Assists in the development and revision of policies and procedures.
• Assists in the recruitment process for food services workers.
• Makes travel to obtain orders from local vendors.
• Performs other related duties as required.

Requirements

• At least two (2) years of large-scale (100+ customers per day) food preparation and service experience.
• Valid California driver license.

Qualifications

• Working knowledge of: the needs and requirements of various populations; methods and procedures for preparing and serving a variety of foods in large quantities; sanitation and safety practices and regulations related to handling and serving food in large quantities; inventory methods and proper methods of food rotation and storage; the proper methods of storing equipment, materials, and supplies; proper lifting techniques; basic math and record-keeping techniques; interpersonal skills using tact, patience, and courtesy; and e-mail systems and computer software programs used in the course of work; and computerized cash registers.
• Working ability to: learn the physical arrangements and food service routine in a short period of time; follow, adjust, and extend recipes; effectively and appropriately prepare a variety of foods in large quantities; prepare, cook, and serve food in accordance with health and sanitation regulations; maintain nutrition service equipment and areas in a clean and sanitary condition; adhere to food service and sanitation rules; observe and follow health and safety regulations; operate large kitchen equipment and machinery safely; lift, carry, push, and pull heavy objects; stand for long periods of time; maintain a neat and clean personal appearance; communicate effectively in an oral and written manner; establish and maintain cooperative and effective working relationships with others; maintain a variety of records related to assigned activities; prepare effective written reports; plan and organize work to meet schedules and timelines; coordinate food preparation with other departmental activities; instruct and supervise subordinates in food preparation and service; foster a collaborative work environment, and address any issues or challenges that arise; offer support to staff to develop their skills and improve performance; utilize e-mail systems and computer software programs used in the course of work, including making purchases on vendor websites and operating computerized cash registers; and ability to safety drive a vehicle.

Desired Experience

• Leading and coordinating food preparation, cooking, and serving activities, promoting excellent customer service, and improving customer satisfaction.