Job Details for 4235 - Food Services Assistant Supervisor
FLSA STATUS: Non-Exempt
Under general supervision; performs work assisting the Food Service Supervisor by acting as a lead worker for the production staff; performs related work as required.
DISTINGUISHING FEATURES OF THE CLASS
An employee in this class is responsible for assisting the Food Service Supervisor by acting as a lead worker for the production staff. Work is performed under the general supervision of the Food Service Supervisor.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The list of duties and responsibilities is illustrative only, and is not a comprehensive listing of all the duties and responsibilities performed by positions in this class.
• Supervises the work of subordinate production staff
• Instructs and trains new employees
• Resolves routine problems and refers more difficult situations to the Food Service Supervisor
• Assists with setting up work schedules, and managing department overtime
• Ensures that cooking and food storage areas are in sanitary condition, using a Quality Assurance checklist
• Performs responsibilities of subordinate positions when needed
• Fills in for supervisor or manager in their absence
• Interviews and selects evening personnel
• Oversees closing of the kitchen
• Secures department at the end of the shift
• Maintains regular attendance and punctuality
NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
• Adjusts work assignment or schedule in the event of an emergency to participate in emergency preparedness, response and recovery activities as assigned.
• Depending on assignment, may require emergency management training, licensure or certifications.
• Performs related duties as required or assigned within job classification.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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 essential functions.
• Large scale food preparation methods, practices, and equipment
• Kitchen hygiene and safety
• Food values and proper nutrition
• Management and leadership principles
• Current office practices, procedures, and equipment
• County policies and procedures
• Applicable federal, state, and local laws, rules, regulations, codes, and/or statutes
• Planning, assigning and supervising the work of others
• The operation of food preparation equipment
• Reading, comprehending, and following recipes and instructions
• Planning, scheduling, and supervising the work of others
• Using computer hardware and software including work processing, spreadsheets, databases,
• Applying an acquired knowledge of procedures, rules, regulations, and services of office to which
• Manage projects and multiple priorities simultaneously
• Establish and maintain effective working relationships with department and division staff, other departments and others, such as vendors
• Ensure compliance with applicable federal, state, and local laws, rules, and regulations and statutory requirements
• Convey excellent oral and written communication
• Work effectively under stress
• Maintain confidentiality
• Monitor and evaluate employees
• Prioritize and assign work
• Analyze problems, identify alternative solutions, project consequences of proposed actions, and implement recommendations in support of goals
• Plan, organize, manage and evaluate the work of the division to ensure efficient, timely and cost-effective services
• Plan, analyze, and evaluate programs and services, operational needs, and fiscal constraints
• Provide leadership to effectively resolve issues
Exercises supervision of personnel in related area of responsibility.
EDUCATION and/or EXPERIENCE
An Associate’s Degree with and two (2) years of supervisory experience; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Light Work: While performing the duties of this job, the employee is regularly required to stand, walk, use hands and/or arms to operate equipment and prepare meals, and lift and carry up to 20 lbs.
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.
The work will occur in an office and field environment. The work environment for this position regularly includes working with extreme temperatures.
CERTIFICATES, LICENSES, REGISTRATIONS
This position requires possession of a sanitation certificate. Must possess and maintain in good standing, a valid Illinois driver’s license.