Supervisor I/II/III - Food Services

GENERAL DESCRIPTION

Under the supervision of the Division Manager – Recreation/Senior Services, manage food preparation, purchases, catering, and transporting. Responsible for overseeing and conducting inventories, ordering, and maintaining kitchen supplies. Lead and support operations of the division, including customer support, programming, and event operation.

SUPERVISION EXERCISED

This position exercises supervision over assigned employees.

IMPORTANT AND ESSENTIAL DUTIES

Recruit, hire, train, manage, schedule, and direct kitchen and transportation employees. 

Train employees to adhere to all City policies and procedures as well as policies and procedures related to cooking, food handling/food presentation, and driver delivery.

Oversee all day-to-day kitchen food service operations, including menu development, food preparation, and presentation.

Manage procurement of all kitchen-related products.

Approve and oversee all invoices for processing and payment.

Ensure food quality, service, cleanliness, and safety through ongoing inspection of kitchen equipment and facilities.

Oversee preparation, setup, and takedown of food service events and programs.

Develop and implement systems to prevent loss of invoices and products.

Create reports to track monthly food costs, employee safety, performance, and other key metrics.

Collaborate with the Division Manager – Recreation/Senior Services to define required services.

Prepare menus, food, and presentation for division events and activities.

Respond to questions and public inquiries based on established policies and procedures.

Operate a motor vehicle to recreation centers, parks, and event locations.

OTHER JOB RELATED DUTIES

Maintain up-to-date operating manuals for all locations.

Perform other job related duties and responsibilities as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

Local, State, and Federal food service and delivery guidelines.

Food and nutrition regulations for preparing healthy meals for seniors.

Documenting and reporting processes, including compliance and audits.

Exceptional customer and guest service standards.

Operation and maintenance of kitchen equipment.

Menu development, food preparation, and presentation techniques.

Inventory control practices, including supply ordering and stock management.

Skill to:

Operate office equipment, including computers and MS Office software.

Safely and effectively operate all kitchen equipment.

Perform bookkeeping and financial management tasks.

Accurately inspect, upload, and organize receipts.

Monitor and balance budget line items.

Manage staff scheduling, timesheets, and payroll efficiently.

Mediate personnel issues with diplomacy and fairness.

Deliver outstanding guest service at all times.

Utilize technology applications/platforms in food or recreation management at a basic to intermediate level.

Operate a motor vehicle safely.

Ability to:

Demonstrate leadership and initiative in a fast-paced environment while managing a diverse team effectively.

Communicate clearly and concisely, both orally and in writing, with internal and external customers.

Model exceptional customer service in interactions with both internal and external customers, ensuring a high level of satisfaction.

Establish and maintain cooperative working relationships with those contacted in the course of work, both internally and externally.

Follow and embrace the City of Abilene Core Values – Respect, Integrity, Service Above Self, and Excellence in All We Do.

Lead, manage, and perform as a team member in a manner that accomplishes the Division’s mission and treats team members with dignity, courtesy, and respect.

Supervisor III – Food Services

Skill to:

Utilize technology applications/platforms in food or recreation management at an advanced level.

Experience and Training Guidelines:

For positions with more than one level, all listed requirements at the lower levels are required at the higher levels. Any combination equivalent to experience and training to provide the required knowledge, skills, and abilities may be qualifying. Knowledge, skills, and abilities may be obtained through:

Supervisor I – Food Services

Experience:

Two (2) years of large-scale food service experience in a supervisory position is required.

One (1) year of purchasing experience is required.

One (1) year of supervisory or team lead experience is required.

Education/Training:

A high school diploma or GED is required.

License or Certificate:

A Food Manager’s Certificate is required.

A valid Texas driver's license, the ability to obtain one within ninety (90) days of employment, or a military waiver is required.

A Food Protection Manager Certification or the ability to obtain one within ninety (90) days of hire is required. 

Supervisor II – Food Services

Experience:

Three (3) years of large-scale food service experience in a supervisory position is required.

Three (3) years of purchasing experience is required.

Three (3) years of supervisory or team lead experience is required.

Previous cash handling experience is required.

License or Certificate:

A ServSafe Manager Certification or the ability to obtain the certification within ninety (90) days of employment is required.

Supervisor III – Food Services

Experience:

Five (5) years of large-scale food service experience in a supervisory position is required.

Five (5) years of purchasing experience is required.

Five (5) years of supervisory experience is required.

License or Certificate:

A Certified Dietary Manager certification or the ability to obtain the certification within ninety (90) days of employment is required.

A Certified Food Protection Professional certification or the ability to obtain the certification within ninety (90) days of employment is required.

Special Requirements:

Essential duties require the following physical skills and work environment:

Ability to work flexible hours including mornings, nights, and weekends.

First Aid/CPR certification and recertification are required following employment.

With or without accommodation, the “X” indicates the overall strength demand of the position during a typical workday:

___     Sedentary – lifting of no more than 10 pounds

___     Light – lifting no more than 20 pounds; carrying up to 10 pounds

_X_     Medium – lifting no more than 50 pounds; carrying up to 25 pounds

___     Heavy – lifting no more than 100 pounds; carrying up to 50 pounds

___     Very Heavy – team lifting over 100 pounds; carrying more than 50 pounds

Physical Demand Codes: The following describes whether or not the position is expected to exert the physical demands listed during a typical workday as well as the overall frequency of the task:

Codes for how often:

N         =          No

E         =          Extensive (100 – 70% of the time)

M         =          Moderate (60 – 30% of the time)

I           =          Infrequent (20 – 10% of the time)

A         =          Almost Never (<10% of the time)

Code / Task

_E_     Standing

_M_    Sitting

_E_     Walking

_M_    Lifting

_M_    Carrying

_I__    Pushing/Pulling

_A_     Overhead Work

_M_    Fine Dexterity

_I__    Kneeling

_I__    Crouching

_I__    Crawling

_M_    Bending

_M_    Twisting

_I__    Climbing

_I__    Balancing

_E__   Vision

_E__   Hearing

_E__   Talking

___     Other:  _____________________

Salary : $49,032 - $80,050