Job Details for 4245 - Food Services Supervisor
FLSA STATUS: Exempt
Under direction; performs work of moderate difficulty coordinating and supervising the work of employees engaged in food service, delivery and clean-up; performs related work as required.
DISTINGUISHING FEATURES OF THE CLASS
The employee in this class spends a substantial amount of time supervising the service aspects of the Food Service Department at the Care Center. This includes serving and delivering menus in the food line, the cafeteria and resident rooms, in addition to cleaning and sanitizing these areas after meals. Direction is received from the Dietary Services Manager.
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.
• Monitors food for temperature, flavor, portion control and quantity
• Assists the Food Production Manager with ordering food products and maintaining inventory
• Secures food storage areas
• Inspects serving line, dining areas and food storage areas for regulatory compliance
• Determines utilization of leftover food items
• Recommends improvements to the food service process
• Completes required daily and weekly reporting
• Supervises employees engaged in serving meals, delivering meal trays, collecting cash and cleaning dining rooms
• Recommends hires and promotions, directs and evaluates employment decisions for all assigned positions
• Maintains regular attendance and punctuality
NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
• Adjusts work assignments and schedules in the event of an emergency to participate in emergency preparedness, response, and recovery activities as assigned.
• Depending on assignment may maintain required emergency management training, licensure and/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.
• The principles and practices of large-scale food service
• Methods, materials and equipment used in large-scale food service
• OSHA safety guidelines
• Procedures and equipment used for food service sanitation
• 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, inspecting, and supervising the work of subordinate personnel
• Maintaining accurate records
• Planning, scheduling and supervising the work of others
• Using computer hardware and software including word processing, spreadsheets, databases, email, etc.
• Applying an acquired knowledge of procedures, rules, regulations and services applicable to the assigned office
• Manage projects and multiple priorities simultaneously
• Prioritize and assigning work
• Monitor and evaluate employees
• Analyze problems, identify alternative solutions, project consequences of proposed actions, and implement recommendations in support of goals
• Plan, analyze, and evaluate programs and services, operational needs, and fiscal constraints
• Plan, organize, manage and evaluate the work of the division to ensure efficient, timely and cost-effective services
• Establish and maintain effective working relationships with department and division staff, other departments and others, such as vendors
• Communicate and use interpersonal skills to interact with coworkers, supervisor, the general public, etc. to sufficiently exchange or convey information and to receive work direction
• Ensure compliance with applicable federal, state, and local laws, rules, and regulations
• Convey excellent oral and written communication
• Work effectively under stress
• Maintain confidentiality
Exercises supervision of personnel in related area of responsibility.
EDUCATION and/or EXPERIENCE
Completion of a High School Diploma or General Equivalency Diploma equivalent and five years of food service experience in a moderately large healthcare setting including three years in a supervisory role; 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.
Medium Work: While performing the duties of this job, the employee is frequently required to stand and walk, use hands and arms, taste and smell and lift and carry up to 30 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 occasionally includes working with cleaning chemicals and compounds and extreme temperatures.
CERTIFICATES, LICENSES, REGISTRATIONS
This position requires possession of a sanitation certification. Must possess and maintain in good standing, a valid Illinois driver’s license.