Food Service Supervisor

Job Summary: The Food Service Supervisor is to ensure that the kitchen is maintained in an orderly, safe, economical fashion, as designated by State and Federal Health codes and in accordance with VOATX policies and procedures and sponsoring agency requirements. The Food Service Supervisor is responsible for organizing the daily activities of all kitchen staff and the preparation of daily meals.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Provide guidance for all kitchen staff for effective, efficient performance.
• Order all items needed in the operation of a full service kitchen in compliance with authorized menu and health requirements.
• Prepare duty assignments for other cooks.
• Ensure that menus are followed and that quality food is served in an appealing manner.
• Monitor staff to ensure that menu items are being prepared according to established recipes and assists in preparation as necessary.
• Ensure portion control is practiced during preparation and serving of meals.
• Coordinate with Assistant Facility Director - Operations to provide in-service training for all kitchen staff.
• Develop and implement a system which maintains all inventory records and temperature logs.
• Track use and disposition of commodity and food bank items. Ensure that no rusted or dented products are utilized or stored.
• Implement directives as issued and monitor staff for compliance.
• Maintain a neat and clean work area at all times. Ensure proper uniform is worn at all times.
• Assumes the responsibilities of the Cook I and Cook II in their absence (excluding driving).
• Promotes an organizational culture that fosters passion for the mission, cooperation, open and frequent communication, teamwork, and is in alignment with the organizational vision.
• Attends all required meetings and trainings.
• Requires regular attendance and punctuality during the scheduled shift to perform the above essential functions.
• Performs other duties and special assignments as directed.

Financial Management

• Responsible for cost center management for the kitchen which includes budget preparation, monitoring/review, and monthly forecasts.

• Manages financial activities of program and budget line item expenditures.

• Ensures management of the program's resources within budget.

• Reviews and approves expenditures within budgetary guidelines.

• The expectation is for the program to operate within budget.

• Within the scope of responsibility, adheres to billing for services, P-Card documentation, etc.

SUPERVISORY RESPONSIBILITIES

This position requires supervision of subordinates that supports, motivates, and empowers the members of his/her team. Ensures that all departmental human resources responsibilities are met including hiring, firing, staff training, career development, succession planning, equal employment opportunity, health and safety issues, evaluations and performance management for all staff operating each of the distinct programs. This includes planning, assigning, and directing work; appraising performance, rewarding and disciplining employees; addressing complaints, and resolving problems.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals, outside weather conditions, wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate.

OTHER

• Time commitment:

• 40+ hours per week

• Must be willing to work some evenings and weekends (flexible work scheduling to meet needs of organization/clients)

• If driving frequently for VOA-TX business:

• MVR background check (good driving record)

• Valid Texas driver's license

• Proof of Insurance

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and must successfully complete any required training and acquire any required certifications within prescribed timeframes. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

COMPETENCIES

• Requires reasonable level of knowledge in food preparation, menu apportionment and health/safety standards, as they apply to commercial kitchen.
• Ability to work independently, as well as in a team environment.
• Knowledge of basic computer functions.
• Good oral and written communication skills.
• Ability to effectively direct and supervise
• Demonstrates high degree of integrity and ethical standards.
• Upholds organizational values.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

EDUCATION and/or EXPERIENCE:

High school diploma or equivalent plus three years' experience in institutional or cafeteria food service with one year experience as a food service manager.

CERTIFICATES, LICENSES, REGISTRATIONS

Food Handlers certificate or the ability to obtain certification is required within a specified time frame; Valid Texas drivers' license and clear MVR (ability to be insured)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee frequently is required to walk and sit. The employee is occasionally required to stand, climb or balance, stoop, kneel, crouch, or crawl, and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus.