Senior Services Food & Kitchen - Supervisor III - Senior Services

GENERAL DESCRIPTION

Under the supervision of the Division Manager – Recreation/Senior Services, to manage food preparation, purchases, catering, and transporting. Responsible for overseeing and conducting inventories, ordering, and maintaining kitchen supplies.

SUPERVISION EXERCISED

This position exercises supervision over assigned full-time and/or part-time employees.

IMPORTANT AND ESSENTIAL DUTIES

Recruit, hire, train, manage, schedule, and direct kitchen and transportation employees.  Train employees to adhere to all City policies and procedures as well as policies and procedures related to cooking, food handling/food presentation and driver delivery.

Responsible for the day-to-day functions of all kitchen food service operations, service lines, and delivery operations.  Food service includes developing and implementing food menus, food preparation, and food presentation.

Responsible for the procurement of all kitchen-related products. Oversee and approve all related invoices for processing/payment.

Control food quality, service, cleanliness, and safety with continuous inspection of kitchen equipment and facilities.

Responsible for preparation, set up and take down of food service events and programs.

Develop and implement an adequate system to prevent loss of invoices and/or products.

Create reports to track monthly food cost, employee safety, employee performance, and other relevant items.

Collaborate with the Division Manager – Recreation/Senior Services to determine scope of services required.

Prepare menus, food preparation, and presentation for division events and activities.

Maintain current operating manuals for all locations.

OTHER JOB RELATED DUTIES

Perform other job related duties and responsibilities as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

Local, state and federal guidelines for food service and delivery.

Documenting and reporting.

Exceptional customer and guest services.

Kitchen equipment operation.

Menu and food preparation and presentation.

Inventory control including supply ordering.

Skill to:

Operate office equipment including computer equipment using MS-Office and Google Suite programs.  

Operate with knowledge of all kitchen equipment.

Perform bookkeeping.  Inspect and upload receipts accurately. Monitor and balance budget line items.

Communicate clearly and concisely both orally and in writing with internal and external customers.

Mediate personnel issues or problems effectively.

Provide excellent guest service.

Ability to:

Operate and maintain food service equipment.

Ensure that staff follow safety protocols and procedures at all times. 

Motivate work teams and crews.

Be creative and free thinking.

Work independently with minimal supervision.

Multi-task, prioritize, and organize projects.

Establish and maintain cooperative working relationships with those contacted in the course of work, both internally and externally.

Follow and embrace the City of Abilene Core Values – Respect, Integrity, Service Above Self, and Excellence in All We Do.

Lead, manage, and perform as a team member in a manner that accomplishes the Division’s mission and treats team members with dignity, courtesy, and respect.

Experience and Training Guidelines:

For positions with more than one level, all listed requirements at the lower levels are required at the higher levels. Any combination equivalent to experience and training to provide the required knowledge, skills, and abilities may be qualifying.  Knowledge, skills, and abilities may be obtained through:

Experience:

Two (2) years of large-scale food service experience in a supervisory position is required.

One (1) year of purchasing experience is required.

Education/Training:

High School Diploma or GED is required.

License or Certificate:

A Food Manager’s Certificate is required.          

A valid Texas driver’s license; the ability to obtain one within ninety (90) days, or a military waiver is required.

A Food Protection Manager Certification or the ability to obtain one within ninety (90) days of hire is required.

Special Requirements:

Essential duties require the following physical skills and work environment:

First Aid/CPR certification and recertification are required following employment.

Ability to travel to different sites and locations.

With or without accommodation, the “X” indicates the overall strength demand of the position during a typical workday:

___     Sedentary – lifting of no more than 10 pounds

___     Light – lifting no more than 20 pounds; carrying up to 10 pounds

_X__   Medium – lifting no more than 50 pounds; carrying up to 25 pounds

___     Heavy – lifting no more than 100 pounds; carrying up to 50 pounds

___     Very Heavy – team lifting over 100 pounds; carrying more than 50 pounds

Physical Demand Codes:  The following describes whether or not the position is expected to exert the physical demands listed during a typical workday as well as the overall frequency of the task:

Codes for how often:

N         =          No

E         =          Extensive (100 – 70% of the time)

M         =          Moderate (60 – 30% of the time)

I           =          Infrequent (20 – 10% of the time)

A         =          Almost Never (<10% of the time)

Code / Task

_E__   Standing

_M_    Sitting

_E_     Walking

_M_    Lifting

_M_    Carrying

_I__    Pushing/Pulling

_A__   Overhead Work

_M_    Fine Dexterity

_I__    Kneeling

_I__    Crouching

_I__    Crawling

_M_    Bending

_M_    Twisting

_I__    Climbing

_I__    Balancing

_E_     Vision

_E_     Hearing

_E_     Talking

___     Other:  _____________________