Openings >> Food Service Stock Supervisor
Food Service Stock Supervisor
Summary
Title:Food Service Stock Supervisor
ID:452
Department:FOOD-KITCHEN
Job Type:Full Time
Work Shift:N/A
Description

Stock Supervisor

 

  1. Mission and Scope

The purpose of this position is to provide leadership to Stock Crew in an effective and efficient manner while ensuring that guests, trainees, and employees receive quality products and services that reflect the Mission, Vision and Spirit of the USSRC.

 

  1. Qualifications

Education: High school or G.E.D. plus 2 years of formal education beyond high school level. Additional certifications are proven asset. Safe Serve certification is recommended.

 

Experience: 3-6 years hands on experience in a high volume, full service food environment with a minimum 1 year supervisory experience. Must possess excellent verbal communication skills to interact effectively with guests and employees. Must have knowledge of food standards and the proper handling and knowledge of food stuffs. Must be able to lead and direct staff and resources.

 

  1. Physical Requirements of the Position

This position has the following special requirements:

  • Walking, climbing (stairs) to access other departments
  • Standing for long periods of time (6-7 hours) instructing, training & supervising employees
  • Lifting, carrying, pushing supplies and boxes up to 80 lbs. waist high
  • Bending, kneeling, reaching to store/retrieve supplies
  • Sight, reading, wrist movements, feeling to operate food service equipment, computer terminal, develop schedules, review reports
  • Talking, hearing to instruct employees and assist guests and trainees in person and over the telephone
  • Notify Kitchen Managers of any shortages or over ordering of items.
  • Rotate stock and inventory. Teach staff how to read dates on cases.
  • Bring Foods up to kitchen from lists provided by kitchen leads, Mars Grill lead and Crew Galley leads

This position involves working in a kitchen/food service environment that is subject to extreme changes in temperatures. This position deals extensively with employees throughout the organization.

 

  1. General Requirements
  1. This job reports directly to the Kitchen manager, Asst. Kitchen manager and Kitchen supervisors.
  2. Willingness to be open to learning and growing
  3. Interpersonal skills to work as an integral part of a team
  4. Appropriate interpersonal/personal boundaries
  5. Maturity of judgment and behavior
  6. Accepts full responsibility of their actions and how these may affect others
  7. Adherence and participation in the Center’s Safety Program
  8. Instruct crew members in rotation, date reading and organization of inventory.

 

  1. Professional Standards
  1. Understands and follows all policies & procedures
  2. Maintains high standards for work areas and appearance, presents self in a highly professional manner to others and understands that honesty & ethics are essential
  3. Maintains Organization and cleanliness of freezers and coolers
  4. Ensures that excellent customer service is maintained with each customer
  5. Maintains a positive attitude toward the position, the company and co-workers
  6. Appreciates that promptness and attendance at work is a part of sustaining a professional relationship with the company

 

  1. Teamwork Standards
  • Takes an interest and initiative in the development of the Stock Department’s team
  • Maintains pleasant and professional relationship with co-workers & assists as needed
  • Remains positive about the team and facilitates an optimistic approach to resolution of issues
  • Maintains productive, effective and professional relationships with all departments
  • Works hand in hand with kitchen staffing to insure timely delivery of foods to kitchen
  • Organizes the coolers and freezers for easy inventory

 

  1. Supervisory Standards
  1. Adheres to organizational policies and applicable laws
  2. Instructs, coaches and encourages staff to support by action and example the mission and vision of the Center
  3. Demonstrates good judgment within supervision of staff
  4. Effectively monitors staff performance and offers appropriate coaching, counseling or supervision as required
  5. Completes staff evaluations, documentation, etc., on time and effectively
  6. Serves as an adult role model to staff by demonstrating exemplary work ethic
  1. Position Duties
  • Ensure adherence to all policies and procedures for the food service department.
  • Ensure minimum staffing requirements for service areas in the department are met.
  • Ensure adherence to the policies and procedures of the USSRC.
  • Ensure accurate completion of daily, weekly and monthly cleaning list
  • Assist in other areas as needed

 

 

 

The above duties reflect the general responsibilities necessary to describe the principal work functions of the job, and shall not be considered as a detailed description of all work requirements that may be in the position.

 

Employee is responsible for working in a safe manner

and keeping his/her workplace safe.

 

 

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