Shift Supervisor - 2nd Shift na Southern Foodservice Management Inc

Description

• Work schedule will include weekdays and occasional Saturdays.
• Shift hours 12:00pm - 8:30pm.
• The pay rate is $22.00 - $24.00 per hour.
• 2 years of experience working as a Kitchen Supervisor.
• 2 years of cooking experience.
• Must be able to pass background and drug test.
• Must have valid driver license.

Job Summary

The Shift Supervisor helps in the planning, organizing, and directing of departmental administrative activities to provide food service to the operations for employees and visitors in accordance with professional standards. This position is that of a hands on role reporting directly to the Chef Manager. This operation is open five days a week, serving breakfast, lunch and dinner over multiple shifts. The Shift Supervisor should be energetic, customer service oriented, computer literate, able to multitask work assignments, and have good communication skills. 

Responsibilities

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

• Keep accurate records and maintain tight control of all sensitive information.
• Maintain the strictest confidentiality regarding all sensitive information.
• Always present a professional image.
• Always seek advice in areas of uncertainty.
• Consistently demonstrate the ability to recognize and deal with priorities.
• Use company manuals, policies and forms as needed/required.

Qualifications and Skills

• 2+ years of food service management and culinary background in the private sector, university setting, military or government installation, preferred. 
• Must be well versed and possess knowledge in both Back of House and Front of House Operations.
• Computer skills and working knowledge of Word, Excel and PowerPoint.
• Excellent management and communication skills, as well as a high focus on customer service.
• 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.
• Knowledge of food production and menu development.
• Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures.
• Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately.
• Ability to work well under intense time pressure.
• Excellent emotional control in fast-paced environments.
• Flexible schedule required.
• Must be able to prioritize responsibilities. 
• ServSafe Certified.

Must possess a high level of the following:

• Problem solving and active listening skills
• Customer service skills
• Oral communication 
• Written communication 
• Quality management 
• Delegation 
• Judgment 
• Professionalism 
• Dependability 

Responsibilities and Duties

• Work alongside the Chef Manager to complete daily/weekly/monthly administrative activities.
• Must follow all company policies and procedures.
• Develop staff’s skills and encourage growth.
• Assist the Chef Manager regarding recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees.
• Continuously work to improve supervisory skills.
• Must demonstrate accuracy, thoroughness and monitor own work to ensure quality.
• Must meet productivity standards and complete work in timely manner.
• Aid in the personnel development of all staff.
• Maintain safety and sanitation standards.
• Resolve employee relation issues and personnel follow-through.
• Conduct personnel interviews.
• Work with Chef manager to help control costs in labor, production of food, and for fixed and non-fixed price expenses.
• Actively involved with ensuring all catering functions are received and executed properly.
• Assist with overseeing accurate and timely processing of all vendor invoicing.
• Work with Project Manager to complete accurate end-of-month inventory reporting. 
• Comply with the company’s dress code policy. 
• Set a good example for all personnel through appearance in uniform and work ethic.
• Perform other duties as assigned or directed.

Southern Foodservice Management’s Culture

We have a philosophy for 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 and pressed black 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.

Requirements

Physical Requirements

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