Overview
Supervises food services activities.
Responsibilities
Provides training to assigned staff members. Conducts employee orientation and departmental in-services. Performs employee evaluations and writes corrective action forms. Performs opening and closing duties as directed.
Supervises sanitation and housekeeping procedures. Performs sanitation and safety quality assurance checks, reporting findings to the supervisor. Maintains safety standards.
Resolves any problems that arise with customers.
Reports any complaints concerning food or problems that develop between departmental personnel.
Monitors inventory sheets, cleaning sheets, and refrigerator/freezer temperature sheets. Evaluates and address any associated findings and problems.
Performs other duties as required or assigned.
Qualifications
- High school graduate with 2 years of related dietary experience, or the equivalent in education and experience required.
- Must have demonstrated leadership, communication, and organizational skills, as well as the ability to work with numbers.
Required Licensure/Certifications