The Food Services Supervisor is responsible for overseeing all aspects of meal production, service, sanitation, and safety. Prioritize tasks and manage assigned personnel in a professional manner to provide a positive, safe, and productive work environment. Develop daily plan for efficient operation of the kitchen to meet requirements and effectively put the plan into action while adjusting to new circumstances or challenges. Prepare monthly meal menus in accordance with USDA standards Order food and supplies as required in coordination with the Finance and Administration Director, Health and Wellness Director and the Center Director. Prepare food according to a planned menu using standardized recipes. Maintain the kitchen in a manner that meets or exceeds all local, state, and federal guidelines
Maintain the highest standards of safety and cleanliness in the kitchen Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment Ensure all personnel follow appropriate food handling techniques as food passes from storage through production to service Ensure all food meets safety, nutrition, and dietary guidelines as well as any student-specific dietary restrictions Maintain daily, weekly, and monthly records as required. Perform appropriate end-of-the year cleanup activities Communicate any problems or conflicts to the Finance and Administration Director. Other related duties as assigned.
Temporary-minimum of 3 months.
Management & Training Corporation is an Equal Opportunity Employer: Minority/Female/Disability/Veteran
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