Food Service Supervisor bei Cincinnati Job Corps Center

Description

We offer a competitive salary and a full comprehensive benefit package to full-time employees: 

· Medical – 3 Tier Options - Health Savings Account – Live Health Online

· Dental

· Vision

· Employer Paid Life and AD&D – 1 x annual Earnings

· Employer Paid Short-term Disability

· Employer Paid Long-term Disability

· Voluntary Life Insurance

· Voluntary Accident and Critical Illness

· Employee Assistance Program

· 401K - Safe Harbor match of 100% up to 3% of pay and then 50% on the next 2% of pay

· Tuition Reimbursement

· Bereavement Leave

· Sick Time

· Vacation Time

· 12 Paid Holidays 

"Equal Opportunity Employer, including veterans and individuals with disabilities."

Job Summary: Provides overall supervision of the food service operation.

Duties:

• Ensure that students receive well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program.
• Provides three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of the third meal, healthy snacks shall be available to students on weekends and holidays.
• Ensures no more than 14 hours shall elapse between meal services.
• Meals shall be planned using a minimum of a 28-day cycle cafeteria menu.
• Ensures meal service is consistent with schedules for work-based learning, off-center activities, late arrivals, etc.
• Food options and nutritional guidelines outlined in company policy and the PRH shall be provided.
• Ensures all meals and food items meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives.
• Ensures the dining room, serving and meal preparation areas that are clean, attractive, and comply with state/local (whichever is stricter) food handling and sanitation standards for the food service industry.
• Posts the most recent environmental health inspection report at the serving line entrance. Takes immediate action to remedy deficiencies.
• Supervises and evaluates assigned staff to ensure that all kitchen and dining hall staff comply with state or local food handling requirements
• Develops and implements procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products that ensure the prevention of fraud and abuse, protection of food and food preparation equipment and areas from contaminants, insects, and rodents, and the safe and sanitary handling and storage of food.
• Develops and implements procedures to obtain student input into the planning and evaluation of the content and quality of the meals and service provided in order to ensure students have input into meal planning and are satisfied with the center food service.
• In coordination with center management, shall provide staff and visitors access to meal service during regularly scheduled serving periods. All non-students shall be charged (unless prior Regional Office approval is granted) a price, which covers cost of food and its preparation.
• Ensures the safety, health, and security of students, staff, and property.
• Implements departmental budgets and ensures it operates within established budgets.
• Provides quality customer service to the students that we serve at all times.
• Completes the cafeteria lock-up checklist on a daily basis and is accountable for security in this area.
• Facilitates a student food service committee that meets at least monthly and reports meeting informational content to the SGA and Center Director.
• Complies with all DOL guidelines, OFCCP regulation, Job Corps notices and bulletins, and Center policies and procedures.
• Models, mentors, and monitors appropriate career success skills.
• Participation in PRH mandated staff training is mandatory.
• Performs other duties as assigned within the individual’s scope and capabilities.

Requirements

Qualifications : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions.

Education: Bachelor’s Degree in Hotel, Restaurant, Institutional Management or related field or equivalent combination of education and related experience. NRA Food Service Sanitation or equivalent.

Experience: One year supervisory experience preferred.

Licenses and/or certifications: ServSafe and /or NRS Food Service Sanitation. Valid Sate Driver's License.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and stand and walk; to reach with hands and arms and talk and listen. The employee is occasionally required to sit; to use hands to finger, handle, or feel; to taste and to smell. The employee must be able to occasionally lift and/or move up to 25 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision.

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 functions. While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions. The noise level can vary from moderate to loud.