Supervisor

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Description/Job Summary

Basic Qualifications:

  • Four years’ comparable experience in Government or commercial kitchen and dining room facilities.
  • Two of the four years shall be held as a supervisor or in a work leader position
  • Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.  
  • Must be ServSafe certified.  
  • Must have solid work ethics. 

General Responsibilities:

  • The principal responsibilities of the Supervisor are to supervise staff and to provide management oversight of the dining facility.
  • Ensure contract and SOP compliance and performance.
  • Ensure compliance with the Building/Equipment Cleaning Plans.
  • Provide all relevant training to employees.

Knowledge of:

  • Food service employee management and customer service skills.
  • Proficiency in applicable computer software.

Ability to:

  • Interpret government contracts and make appropriate application.
  • Communicate with employees, customers and vendors in the running of the facility.
  • Determine the necessary staffing levels required to smoothly run the facility.
  • Monitor staff, walk the facility and inspect foods, employees, and general setup.
  • Discusses with Project Manager the overall running of the dining facility and recommends changes to be made

Additional Responsibilities:

May assume duties of the Project Manager in his/her absence.

Physical Requirements

  • The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.
  • May frequently require lifting or moving objects weighing up to 50 pounds.
  • Duties require considerable walking and standing for prolonged periods of time.
  • Tasks may include frequent bending, stooping, and reaching.
  • Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements.
  • Some bending and stooping.

Additional Responsibilities:

  • Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce.
  • Comply with all HACCP standards.
  • Manage the workforce in a fair and consistent manner.
  • Understand and oversee cash management and control operations.
  • Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
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We are an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.