Food Services Supervisor

Food Services Supervisor-ASU

Food Services Supervisor - Sanford Commons

Location

Boone, NC

Job Category 8

Position Number 0A1091

Not Eligible for Visa Sponsorship VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Department Campus Dining - Sanford Commons - 170380

Primary Purpose of Position

• To be an effective supervisor for Appalachian State University Campus Dining by managing work processes and performance.
• Present a positive and professional image at all times.
• To serve the Appalachian community using sustainable practices, creative and intentional menus, and engaging customer service.
• Assisting assigned unit with any additional assigned tasks after completing primary duties.

Minimum Qualifications Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position’s role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

Essential Job Functions

• Supervises all full-time, temporary, and student employees in assigned areas. Orders food supplies and completes work orders for equipment repair. Recognizes potential problems in service, addresses, and resolves promptly and respectfully. Facilitates communication among the work groups in a manner that helps accomplish daily work goals. All ASU Campus Dining employees are required to work during home football games or any other special campus event as needed. Campus work location may vary depending on the event.

Knowledge, Skills, & Abilities Required for this Position

• Knowledge of personnel management and food production.
• Good time management and food safety skills.
• Ability to delegate tasks to student and full-time employees.
• Ability to ensure good customer service by helping train and coach all employees in their charge.
• Ability to plan and coordinate breaks and schedules to ensure proper coverage of meal service.
• Manage daily unit operations.
• Ability to estimate accurately the amounts of food needed to supply the number of customers served.
• Ability to plan, organize, and direct the work of a large staff, including student employees.
• Ability to maintain high standards of cleanliness and food sanitation.
• Previous experience as a supervisor in a food service establishment.
• Physically capable to move quickly and efficiently.
• Ability to listen, remember, and follow through on instructions.
• Good communication skills.
• Good Stamina and ability to work under stressful situations.

Preferred Qualifications

• Commercial kitchen experience
• Experience managing a diverse team
• High volume food service experience
• Experience working with quick service retail brands

Required Functional Competencies to Successfully Perform Job Duties.

• Knowledge-Technical: Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques. Follows directives on order sheets. Supervises and evaluates the work of an entire full-time and student staff. Secures the unit. Operates equipment according to guidelines. Checks serving lines for eye appeal, adjusts as necessary. Orders food and / or supplies and completes work orders to equipment repairs. Notifies manager of any equipment needs. Training, follow-up, and coaching of all technical aspects of the kitchen, service, or dining area. Follows health laws in the preparation, holding, and storing of food. Provides records maintenance by completing allocation, accident, and exception reports.

• Planning and Organizing Work: Takes action to achieve goals beyond what is required by looking ahead and planning accordingly to the needs of the business and the customers both independently and with supervision. Plans work operations, establishes priorities, and sets deadlines over a short range period, within established goal and objectives. Arranges and assigns work.

• Customer Service: Greets customers pleasantly with a smile and good eye contact and enthusiastically. Customer service is enhanced by not reading, excessive talking, eating, drinking, or using tobacco products while in the Food Service unit. Handles customer complaints tactfully and pleasantly. Attentive to needs and comments from customers. Provides customers with correct information and or guidance as needed. Knows the mission of the organization and the value and role of customers in the work environment. Presents a positive image for Food Services. Recognizes potential problems in service, addresses, and resolves promptly and respectfully.

Type of Position Permanent Full-Time

Staff/Non-Faculty Staff/Non-Faculty

Appointment Type 1.0

Work Schedule/Hours Campus Dining is a Sunday – Saturday, 6:00 am – 11:00 pm operation. Operations are reduced during university breaks. Employees are scheduled two days off each week based on business need. Days off may not be consecutive days off.

Typical weekly schedule consists of Monday-Friday 9:00-5:00pm

Employees may be required to work some flex hours to support the needs of the business and/or for special campus events. Schedules will be adjusted as needed to provide coverage in these cases.

Employees are considered mandatory staff and are subject to call back anytime 365 days a year. Report to work on alternating holidays to check all food service buildings. When required employee must make needed repairs during holiday and weekend checks.

Employees are required to work all home football games.

Number of Hours Per Week 40

Number of Months Per Year 12

Mandatory Staff Yes

Physical Demands of Position

• Requires a significant amount of time on your feet as much as the full 8 hours you are here.
• Must be able to deal with extreme heat and cold at times in a fast-paced environ