Catering and Production Supervisor

JOB DESCRIPTION

CATERING AND PRODUCTION SUPERVISOR

Shift: All Shifts

Department: Dietary

JOB RELATIONSHIP:

Supervised By: Department Director

Workers Supervised: Dining Services Personnel/Assistants/Aides.

WORK SCHEDULES:

All positions at Baptist Village, Inc. include holidays and weekends as they fall within your schedule. Additional worked hours may be needed due to workload demands.

QUALIFICATIONS:

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.

· High school diploma or equivalent diploma.

· Associate's Degree (A.A.) or equivalent preferred.

· Six months to one year of related experience and/or training.

· Experience with and knowledge of food service.

· Good physical health condition and pass a physical examination.

· Must be ServSafe certified or receive certification at the first opportunity within the facility or community program.

PERSONAL TRAITS:

· Possess good people skills with the ability to work directly with supervisors, residents, families, visitors, and staff from each facility department.

· Ability to handle all information confidentially.

· Ability to verbalize and present the necessary information to others professionally and courteously.

· Ability to read, write, perform novice math, and speak effectively.

· Ability to type and use computer equipment and software.

· Enjoys performing services that benefit and help people.

PHYSICAL DEMANDS OF THE JOB:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

· Ability to walk continuously or for a minimum of 2 hours.

· Ability to lift up to 50 pounds unassisted occasionally, above 50 pounds with assistance as needed.

· Ability to squat, bend, kneel, crouch, crawl, reach, taste, and smell.

· Manual dexterity when handling equipment and supplies.

· Visual and hearing acuity to properly communicate.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Responsible for supervising the catering staff in the preparation, assembly, and setup of catering functions.
• Operate and maintain equipment safely and efficiently.
• Assist with the efficient operation of the department.
• Prepare all work and daily task schedules to be performed by the cooks.
• Perform daily inspection of the walk-in coolers and reach-in freezers, i.e., food items covered, dated, and properly stored of cooked, raw, and leftover foods.
• Review production sheets, prep sheets, and recipes with the production staff daily
• Responsible for the quality of all food prepared, tray line, temps, and portion control daily, and for monitoring all food in the cafeteria, salad bar, dessert, and serving line.
• Responsible for maintaining proper handling and sanitation throughout food production areas
• Responsible for a monthly safety meeting and documenting the meeting
• Responsible for maintaining all proper charts, for example, food cooling charts, serving charts, and receiving food charts.
• Responsible for close adherence to all Federal, State, and Local Health regulations
• Responsible for ordering all food and non-food products for the Food Service Department and maintaining all inventory levels as directed by the General Manager
• Physical inventories of all food and non-food items (yearly)
• Must be able to work and communicate with all other personnel of the Food Service Department, including Dietitians and supervisors
• Responsible for the daily cooks’ huddle at 9 am
• The supervisor’s schedule will be reviewed three weeks in advance with the General Manager. The schedule will be adjusted as events occur
• The supervisor will be responsible for the performance of other duties, such as tray line supervision/position, as needed or directed by the General Manager
• Responsible for performing all other duties requested by General Manager

The above is intended to describe the general content of the requirements for the performance of the job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

Job Type: Full-time

Work Location: In person