Supervisor

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Supervisor at our location in Artesia, NM.

• •The shifts are either early morning, day or afternoon, evening, night or overnight.
• •This is 7 days a week operation- 40 hours a week Sunday through Saturday.

Job Summary

• •Responsible for monitoring and supervising all staff.
• •Ensure everyone on shift is properly trained.
• •Direct job duties and work efforts
• •Ensure that all serving assignments are filled.
• •Ensure all areas of dining facility are clean and ready for the next hours of operation.
• •Ensure proper Workplace Safety protocols and Standards are being adhered.
• •Ensure employees are properly handling chemicals.
• •Responsible for proper completion of cleaning schedules.
• •Responsible for implementing quality control procedures to enhance presentation and service.
• •Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• •Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• •Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE.
• •Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• •Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

Cleaning Assignment

• •All areas inside and outside of the dining facility are clean and organized.
• •All pot wash, equipment, chemicals storage and disposables storage.

Daily-Employee Hygiene – All Employees must

• •Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.
• •Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• •May not work with acute respiratory illness and cannot work with contagious illness.
• •Use disposable gloves and change per guidelines; smoking is only in designated areas.
• •Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques.

Daily-Sanitation Requirements

• •Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.
• •Towels used for cleaning are to be kept in clean wash solution.
• •Disposable towels for sanitizing are to be kept in a clear sanitizer solution.
• •Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use
• •All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Requirements

Physical Requirements

• •Strength: Lift up to 50lbs
• •Posture: Standing 50%, Walking 50%
• •Movement of objects: Frequent
• •Heavy Lifting, Heavy Carrying, Pushing, Pulling
• •Climbing or Balancing: Occasional
• •Stooping: Occasional
• •Reaching: Frequent
• •Handling: Frequent
• •Talking/Hearing: Frequent
• •Seeing: Frequent
• •Temperature Variation: Frequent