The Supervisor of Food Services is responsible for overseeing the cooks, maintaining an inventory of kitchen supplies and food items, handling all accreditation audits of the kitchen and making sure we are in compliance with all regulations, and preparing menus for the institution. The Supervisor must maintain Safe Serve Certification and ensure that all employees do as well. They must also complete Civil Rights training and ensure all current employees have completed the training.
Performance Standards
1. Implement the decisions of your immediate supervisor or managers within your chain of command.
2. Provide a positive role model for the students at all times through appearance, attitude, and behavior.
3. Exhibit sensitivity to the clients’ cultural and socioeconomic characteristics.
4. Attend all in-services, General Staff Meetings, and meetings called by their supervisor.
5. Work harmoniously and effectively with co-workers.
6. Accomplish objectives and consistently produce satisfactory work.
7. Is faithful in reporting to work, staying on the job, and helping to meet institutional emergencies.
8. Communicate effectively, both verbally and in writing.
9. Comply with department guidelines, the Organization and Personnel Guidelines, and all expectations set by Gibault’s administration.
10. Coordinate and develop ongoing in-service training for staff.
11. Prepare staff schedules and monitor staff attendance.
12. Participate in the selection, hiring, and orientation process for all staff in your area of responsibility.
13. Maintain the physical condition of facilities in your area of responsibility.
14. Provide leadership and direction to staff through daily supervision, individual supervisory sessions, annual performance appraisals, on-going training, and regularly scheduled meetings.
15. Directly supervise the Cooks.
16. Ensure the department’s compliance with regulatory and accrediting bodies.
17. Prepare menus.
18. Keep an on-going inventory of perishables.
19. Maintain a meal count.
20. Maintain proper storage and rotation of all foods and supplies.
21. Keep a current inventory system for the kitchen.
22. Provide information for filing claims for food subsidies, etc.
23. Take regular inventory of own emotional well-being. Develop and adhere to a self-care plan to promote wellness and prevent burnout.
24. Perform all other duties as assigned.
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Completed High School diploma or GED certificate and 1 or more years of experience in a related field preferred.
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Possession of a valid driver's license with reliable transportation.
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Submit to and pass all required background checks.
