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Food Services Supervisor

Abraham Baldwin Agricultural College
Tifton, GA
Closing date
Jul 26, 2021

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Administrative Jobs
Institutional & Business Affairs, Auxiliary Services
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Job Details

Job Title: Food Services Supervisor
Location: Tifton, GA
Regular/Temporary: Regular
Full/Part Time: Full-Time
Job ID: 230610
Job Summary

The Food Services Supervisor must be familiar with all aspects of the specific area they are supervising, kitchen or front of house. They must be capable of efficiently working all stations and managing the Food Service Aids under the direction of a Manager or Chef. They must meet the minimum specific requirements of the job description below.

Heath Safety Requirements

-Must be serve-safe certified and possess the ability to display the following qualifications:

-Must Possess Knowledge of causation and prevention of common foodborne illnesses and allergies.

-Oversees team members to contribute to a violation-free health environment.

-Must be knowledgeable about various types of time-temperature abuse and how to prevent it.

-Must be knowledgeable about various types of personal protective equipment commonly used in commercial Kitchens.

-Must possess the ability to demonstrate safe knife handling.

-Must be able to demonstrate proper body mechanics.

-Must oversee team-mates to contribute to a clean, safe and healthy working environment.

-Must be knowledgeable concerning proper cooking temperatures of all food products.

Technical Requirements

-Must be knowledgeable about standard volume measurements and possess the ability to convert between units.

-Must demonstrate ability to follow and convert recipes.

-Must be knowledgeable of various types of commercial cooking equipment including but not limited to steam-jacketed kettles, Tilt Skillets, Convection ovens, Deep Fryers, Flat-top Grills, Steamers, Steam Tables, Gas Ranges and Roast-and-hold ovens.

-Must be able to organize and execute food services for short-order, banquet, and cafeteria-style dining.

Fiscal Requirements

-Must ensure strict adherence to all pre-organized recipes, production lists, and menus.

-Must accurately record usage, overage and waste data on appropriate sheets or electronic devices.

-Must make managers aware of any reoccurring waste and contribute ideas to correct waste issues.

Behavioral Requirements

-Must always conduct him or herself in and outwardly professional manner paying strict observance to company behavioral standards.

-Must communicate to all internal/external customers with a respectful tone and manner that contributes to an environment of trust and safety.

-Must display the ability to be empathetic to staff members when things do not go as planned.

-Must display the ability to encouragingly coach staff on areas that they are struggling with.

- Must display calm, quick, and accurate reactions to common foodservice problems.

Physical Requirements

-Must be able to work flexible hours depending on the time of events or deliveries including nights, weekends and holidays

-Must maintain a class “C” driver permit and be able to operate the Catering Van

-Must be able to stand at length for multiple hours at a time without sitting.

-Must be able to correctly lift 50 lbs. at a time unassisted

-Must be able to endure intermittent working temperatures range from 20* below freezing to 125*F

They must possess a high school diploma, and have a minimum of 5 years’ experience as a cook, manager or supervisor in a similar cafeteria-style dining setting.

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