Bistro Production Supervisor NBU $20.00/hour

40 hours a week based on business needs

Qualifications

High School Diploma or Equivalent
Three years of experience in the unit's area of work i.e. food service or retail sales
Previous supervisory experience preferred

Skills

Computing skills to make cash change, take inventory, create # of pieces for a portion by performing
adding, subtracting, multiplication and division
Ability to read on a level to comprehend product labels, recipes and safety instructions
May require the legal right and ability to drive a company vehicle. Driver's license must not have any high
risk factors as defined by the Company's vehicle insurance company.
Proficient in all Microsoft Office Suite programs and office equipment
Ability to effectively motivate, train, and supervise employees
Ability to interact with customers, coworkers, and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to perform a variety of tasks in a variety of locations and determine the order and sequence with
limited daily supervisory direction.  

Understanding of HACCP guidelines, food trends, the chemical changes in food when heated, cooled, held and mixed.  Understanding of upscale presentation and culinary food productions.  Ability to effectively motivate, train and supervise employees.  Ability to read and interpret instructions, technical and procedure manuals, material data sheets, business correspondences.

Physical Requirements

Lift 10 lb. routinely
Performs duties standing for several hours daily
Lift 30 lb. occasionally
Travel distances between campus buildings

Duties

Supervision of Personnel
Responsible for the satisfactory performance of all subordinate personnel. Assigns work duties according to
job descriptions and work flow for each employee. Procures all equipment and facilities necessary for
employees to effectively and efficiently perform their duties. Provides all forms of coaching including
discipline, termination, counseling and skill development for all employees. Provides first aid and seeks
other medical treatment for employees. Reviews and enforces employee compliance with proper
operational procedures and policies, safety and sanitation policies, union contract and/or employee
handbook.
Customer Service Front of the House
Maintains customer service during the shift. Handles problems including approving credit, use of ID cards,
poor service or food quality, customer accidents, or incidents. Handles operational issues including finding
substitute staff, evaluating stocking and cleaning needs, altering service needs and redirecting customer
traffic. Answers customer questions in person or via e-mail. May perform initial troubleshooting of cash
register and equipment problems. Samples and reviews the product for presentation to customers. ensures
proper food sanitation including reviewing temp logs. Opens and closes the operation ensuring unit and
product security. Handles cash and setups cash registers as needed. Manages off-site services and special
theme events as needed. Responsible for prompt, efficient and HACCP compliant delivery to any location of

food items. ensures all food, beverages, equipment items are packaged for proper transport or holding.
ensures security, timely set-up and proper display.
May act as the clearing house for information in their building, customer base (concession, student life
center) or special events to share with other CAS staff members. Communicates in writing and verbally
with various members of the campus and users of the facilities or equipment regarding CAS services,
pricing and policies.
Supervisor
Primary responsibility is floor management and supervising immediate issues. This position will be assigned
management tasks and projects that they will be responsible for completing successfully, but ultimate
direction and responsibility will lie with the manager-level position. This position directs the daily work of
employees.
As an agent for the employer, all actions and decisions must be in the best interest of the corporation.
Conduct must be honest and follow ethical standards set by CAS, SUNY Cortland, and professional
practices.

Maintains recipe compliance and development.  Collaborates with management team to develop new menu items to be added to future offerings.  Researches specific recipes, food trends or cuisine requests.  Collaborates with Nutritionist on special customer needs based on dietary restrictions due to medical and cultural practices and creating healthier nutrition options.

Plans, organizes and prepares the production of food items.  Tests all recipes prior to production.

Oversees production of all food items to ensure compliance with HACCP guidelines, portion control, recipe
compliance and quality of products served. Assists preparation staff in the forecasting of quantity to be
produce given customer traffic. Samples and reviews products for presentation to customers including
taste, temperature, texture, food availability, and appearance. Inspects the display and customer setting of
food for cleanliness, appetite appeal, and holding display. ensures proper food sanitation including
reviewing temperature logs. Oversees and assists proper storage, reuse, or disposal of remaining foods.

Customer Service

Commitment to providing excellence in customer service. Maintains customer service during the shift.

Handles operational issues including finding substitute staff, evaluating stocking and cleaning needs,
altering menus and redirecting customer traffic. Samples and reviews the product for presentation to
customers. ensures proper food sanitation including reviewing temp logs.

Responsible for prompt, efficient and HACCP compliant
delivery to any location of food items. Ensures all food, beverages, equipment items are packaged for
proper transport or holding. Ensures security, timely setup and proper display.

Salary : $20