Food Service Supervisor

Job Description

Job Description

Our premier client is seeking a dedicated candidate to report directly to the Food Service Manager. The selected individual will oversee the day-to-day operations of a retail food service unit, ensuring high standards of employee supervision, food quality, portion control, and service timeliness.

Type: Contract

Location: On-site in Boston, MA

Schedule:

• Mondays, Thursdays + Fridays, 6am-2:30pm
• Every weekend, 12:30-9pm
• Days off = Tuesdays/Wednesdays

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Answer phone calls, respond to diverse questions and problems relation to food services,
  personnel issues policies and procedures.
• Trains, orients, appraises performance and utilizes appropriate corrective action.
• Responds to employee concerns/questions at the line level.
• Oversees serving areas.
• Ensures food is correct temperature, quality and appearance meets
  standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous.
• Takes corrective action in all of these areas, as indicated.
• Quality checks equipment/appliance operation to ensure proper working condition, ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services.
• Evaluates new equipment.
• Maintains overall cleanliness, neatness and orderliness of Unit.
• Contacts Environmental Services and Maintenance Departments as needed to ensure appearance, cleanliness, and environmental controls (lighting, heat, air conditioning, plumbing) are meeting the needs of the operation.
• Participates with manager in the development, implementation and monitoring of quality
  assurance and sanitation procedures, personal hygiene requirements consistent with the
  institution’s and local, state, and federal regulations and food handling principles.
• Oversees the appearance and personal habits of staff, takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections.
• Assists Manager with developing new and extended services programs, planning short and long range goals and implementation of new procedures and practices.
• Maintains a close and highly responsive relationship to the day to day activities of the Manager.
• Maintains good inter- and intra-departmental communication in order to implement programs.
• Investigate, resolve and document complaints or other incidents that occur in the Unit.
• May be assigned to special projects such as report preparation, recommendation and analysis of services.
• Attends meetings and schedules meetings with subordinates to communicate changes,
  modifications, and announcements pertinent to policy, practices, and procedures.
• Maintains a current awareness of food production management trends through journals and outside
  associations.
• Assess unit’s food and non-food inventory, adjusts needs accordingly.
• Monitor food usage and controls
• Provide instruction to Dietetic Interns during their rotation.
• Participate in evaluating their performance.
• Acts as person-in-charge during periods of absence of Manager.
• Assist as needed in all retail daily and nightly openings.
• Distributes cash bags to staff and prints outs at end of shift.
• Oversee the operation of the cafeteria daily, ensuring high standards of sanitation, creative presentation of products, and friendly responsive service.
• Give breaks to cashiers as needed
• Responsible for assigning employees to workspace areas, ensuring that there is always adequate staffing.
• Maintains quality standards regarding food preparation, storage, and service. Ensures all employees adhere to standards of dress, and cleanliness of work.
• Oversees inventory needs, and takes initiative to replace what is needed from our kitchen and dry storage areas through requisitions
• Demonstrates the knowledge and skills necessary to provide service appropriate to the age of the patients served in the department.
• Provides feedback to the management team in order to ensure the highest levels of service in all aspects of the dietary department
• Provides input for evaluations of hourly staff
• Resolves customer complaints, including patients, cafeteria, and catered events.

EDUCATION AND EXPERIENCE:

• High school graduate or equivalent.
• Bachelor's degree in a related field is preferred
• 5 years of food service experience.
• Proven ability in customer service skills, team building skills, food safety and sanitation,
• Must be able to communicate effectively and professionally in English.

SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:

• Must be able to perform multiple tasks simultaneously.
• Customer Relations – competent in managing customers including projecting a positive image
  for hospital, handling diversity, managing problems.
• Human Resources – competent in recruitment, training, counseling, conflict resolution,
  negotiation, supervision, and managing change.
• Competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations.
• Food Safety & Sanitation – understands and implements procedures which assure safe food
  supply for customers and employees.
• Equipment Safety – understands and implements procedures that promote safety with regards to
  equipment safety and personnel practices.
• Knowledge of computer applications and systems.
• Must be able to follow establish fiscal procedures which protect the hospital's assets.

WORKING CONDITIONS:

• Ability to stand for 100% of shift, work in a noisy environment with limited space, and lift up to 50 lbs.

We’re Infinia Search. We’re a relationship-driven search firm that proves that talent, ambition, curiosity, and an infinite work ethic creates exponential results for our clients and candidates.

Company Description

We’re Infinia Search. We’re a relationship-driven search firm that proves that talent, ambition, curiosity, and an infinite work ethic creates exponential results for our clients and candidates.