Food Service Supervisor II

Under general supervision of the Manager, coordinates the food serving operation, including allocating, scheduling and monitoring the work of designated staff and ensuring that the quantity and quality of food served meets established standards.

• Supervises the set up of dining areas, steam tables, serving counters and carts.
• Supervises staff involved in serving food, ensuring adequate quantities and quality of food and supplies.
• Directs cleaning activities of staff. Maintains established standards of proper food handling, sanitation and safety.
• Sets shift schedules, organizes work loads and coordinates the on-going activities from shift to shift.
• Ensures job training and orientation is provided to new employees.
• Assists in the selection of employees of lesser classification and is responsible for first level discipline and performance appraisals.
• In major food outlets operating separately from the main kitchen, requisitions food supplies directly from suppliers to meet daily requirements.
• Takes inventory as required.
• May prepare and serve food including use of equipment.
• Hand-delivers food supplies and equipment and loads and cleans steam table as required.
• Responds to requests and complaints from users concerning food service.
• Keeps records as required. May be responsible for lock-up procedure and ensuring the security of a cash float.
• Performs related work as required.
• Knowledge of food safety standards, effective sanitation and housekeeping practices, and the operation of standard kitchen appliances and equipment.
• Ability to establish efficient work methods and supervise and instruct others.
• One or more years' experience in preparing and serving food in an institution, hotel or restaurant, plus one or more years' experience at a Food Service Supervisor I or equivalent.
• Strong interpersonal skills and a commitment to working effectively within a team environment..
• Ability to learn routines related to food service shipping and receiving, working accurately with figures, keep routine records, and follow written and oral instructions.
• Ability to determine the quality of food served and direct staff in the attractive presentation of foods.
• Ability to handle cash accurately.
• Ability to meet the physical demands of the job, standing and walking for long periods of time, repetitive lifting, carrying heavy objects.