Food Service Worker Supervisor

Full Job Description

About the Position: Work is performed in kitchen area where steam & heat from cooking & dish-washing equipment often cause uncomfortably high temperatures & humidity.

Work area is well lit but usually noisy from food service activities, & there is danger of slipping on floors where food or beverages have been dropped.

The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, & extreme temperature changes when entering walk-in refrigeration or freezing units.

Who May Apply: US Citizens Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social).

You will receive credit for all qualifying experience, including volunteer experience. There is no specific length of training or experience required.

However, you must be able to demonstrate, through experience shown in your written application materials that you possess the sufficient knowledge, skills, and abilities to successfully perform the work of this position without more than normal supervision.

Minimum Qualifications (Screen Out Element): Ability to do the work of a(n) Food Service Worker Supervisor ~ without more than normal supervision.

I have the ability to perform common Food Service Supervisor duties. I can explain work requirements, methods, and procedures.

I am able to instruct subordinates on new procedures and provide assistance when problems arise.

I am capable of identifying training needs to ensure employees are educated on regulations and techniques.

I work under normal supervision of a work leader or journey-level employee who observes tasks in progress and upon completion to make sure they are properly performed.

- Failure to meet this Screen out Element will result in an ineligible rating. Ability to Interpret Instructions, Specifications, etc.

(Other Than Blueprint Reading) Ability To Lead or Supervise Ability To Use and Maintain Tools and Equipment Dexterity and Safety Knowledge of Materials Technical Practices (Theoretical, Precise, Artistic) Work Practices (Including Keeping Things Neat, Clean, and in Order) PHYSICAL EFFORT: Work requires continual standing and walking for prolonged periods of time, frequently stooping, reaching, pushing and pulling, and bending.

Maybe required to work on ladders and perform heavy work such as scouring large size cooking utensils and moving heavy carts and trucks in unloading, storing, and delivering supplies.

Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

WORKING CONDITIONS: The work is performed in kitchen areas where steam and heat from cooking and dishwashing equipment often cause uncomfortably hot temperatures and humidity.

The work area is well lit, but usually hot and noisy from food service activities.

Worker is exposed to steam, fumes, and odors from cooking and extreme temperature changes when entering walk-in refrigeration or freezing units.

There is danger of slipping on wet floors that have been recently mopped or where food has been spilled.

The worker is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units. Major Duties:

• Provide supervision of sanitation services for various stations throughout the area of operations.
• Plan and schedule work assignments on a daily basis within the instructions and time limits provided.
• Select workers and assign tasks to be performed.
• Explain work requirements, methods, and procedures.
• Ensure that equipment and supplies are maintained and properly used.
• Recommend performance requirements, promotions, reassignments, or other status changes of assigned personnel prior to initiation and make formal and informal performance appraisals.
• Counsel employees on problems, resolve informal complaints and minor grievances, and refer those unresolved to supervisor.
• Inform supervisor of anticipated vacancies in workload or other circumstances to obtain replacements or additional staff.
• Maintain production reports and records for the unit.