Supervisor, Food Service / Dietary /Temporary

Supervisor, Food Service

Essential Functions

• Supervise dietary staff across tray lines, dish rooms, salad preparation, cooking stations, food service, cafeteria and catering areas to ensure proper techniques, adherence to procedures, and compliance with sanitation standards.
• Inspect food trays, workstations, and food preparation methods for quality, attractiveness, portion accuracy, temperature control, and sanitary practices, ensuring all items meet established guidelines.
• Cookery and training: Coordinate meal service operations by preparing late trays, placing condiments and menus, recording accurate meal census counts, and performing kitchen, cafeteria, and dish room duties as needed to support workflow.
• Training and performance: Train new employees through thorough instruction, ongoing guidance, and effective orientation, while monitoring performance to maintain high standards of service and safety.
• Inventory and management: Manage inventory, cash handling, and production planning by conducting scheduled physical counts, closing shift registers accurately, and preparing food production plans and weekly cafeteria menus.

Requirements

• No formal education required.
• No specific licenses or certifications required.
• Previous food service supervisory experience is preferred.
• A certification in ServSafe is preferred or willing to obtain one.