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Location

Joliet, IL | United States

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Job description

POSITION : Food Service Assistant Unit Supervisor

Position Guide: Non - Certified Personnel

Full Time 8 hours

Bargaining Unit Position

Non - Exempt 9 Months

Function:

The Food Service Assistant Unit Supervisor is the primary production supervisor and is responsible under the direction of the Unit Supervisor for the supervision of staff and production of meals for junior high school cafeteria and satellite operation. Responsibilities and duties will include, but not be limited to: supervision of staff, preparation, production and packing of meals, supervision of U.S.D.A. nutritional guidelines and all federal regulations associated with the operation of a National School Lunch Program. The Assistant Unit Supervisor serves as a key member of the department management team.

Reports to: Food Service Unit Supervisor

Director of Food Services

Coordinator of Food Services

Position Qualifications:

1. High school graduate with a minimum of three years production experience in commercial food service.
2. Past experience in institutional quantity food production and supervision desirable.
3. Must have demonstrated ability and experience in quantity food production and the use, operation and sanitation of commercial food service equipment.
4. Should have experience in, or the willingness and ability to effectively supervise employees.
5. Must possess or have the ability to obtain a Food Service Sanitation Certificate.
6. Must be able to physically perform all duties associated with position.

Performance Responsibilities:

1. Insure that District students and staff, contract accounts and catering customers receive the highest quality product through supervision of staff and hands on production of meals.
2. Supervise and work in conjunction with staff to insure proper: production methods and techniques, portion control, meal packing, serving methods and techniques and sanitation.
3. Oversee and supervise cafeteria line to insure that adequate levels of food and supplies are available at all times, serving line is set up in such a way as to maximize efficiency and aesthetics and that staff is responsive and positive in dealing with students and staff.
4. Supervise the efficient packing of satellite meals to insure accuracy and timelines of deliveries.
5. Train and supervise staff in proper production methods and techniques to maximize the cost effectiveness of the unit.
6. Insure the efficient utilization of products and staff to maximize the cost effectiveness of the unit.
7. Responsible for maintaining the highest levels of cleanliness and sanitation for personnel, equipment and plant, using local ordinances as the minimal acceptable standard.
8. Responsible for under the direction of the Unit Supervisor, property receiving and checking in deliveries and the storage of goods received.
9. Responsible for as assigned by the manager, any associated record keeping as required.
10. Supervise and work in conjunction with staff, to insure strictest compliance with all regulations regarding nutritional requirements, distribution and accounting of meals served.
11. In association with the Unit Supervisor conduct annual employee evaluations.
12. As directed by the Unit Supervisor will be responsible for production, set-up and service any catered or special events.
13. Serve in lieu of the Unit Supervisor as required.
14. Daily communication with Unit Supervisor, unit staff, building level personnel. Regular communication with satellite school and contract account personnel. Periodic communication with Coordinator and Director of Food Services.

1. Any other duties, responsibilities or projects as assigned by the manager and/or coordinator of food services.

PHYSICAL DEMANDS:

Exposed to heat from ovens, burners and steam trays; exposed to cutting and slicing equipment and machines with moving parts; required to stand for prolonged periods; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing; may need to take precautions to avoid exposure to cleaners and fumes; potentially exposed to ordinary infectious diseases carried by students.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

Employee will have frequent interruptions; required to meet inflexible deadlines; requires concentration and attention to detail.

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Job tags

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Salary