What are the responsibilities and job description for the Food Service Supervisor position at Blackstone Consulting, Inc.?

Founded in 1991 by company president Joe Blackstone, Blackstone Consulting, Inc. (BCI) is an international service provider supporting nearly 6,000 managed employees. Our earliest partnerships paired us with the Department of Defense to provide full food, mess attendant and janitorial services. And while those partnerships continue to this day, our client base has grown to include Fortune 500 companies, hospitals, schools, universities, and industrial sites.

LOCATION : USMMA

ROLE : Food Service Supervisor

Responsible for assisting the Management Team with the daily operations in the front and back of the house.

Additionally, the supervisor is responsible to be on the floor in the dining hall during all meal services.

Duties and Tasks :

Assist the manager with daily office tasks such as printing menus, safety bingo, making food production labels, Vektar safety inspections, and other admin tasks such as entering inventory counts into XChef.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
Ensures proper receiving and food storage standards in the kitchen.
Assist with all day-to-day operations in the kitchen, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps.
Oversee the proper use of all logs related to temperatures and food production.
Works with the Chef and Receiver during inventory to help get accurate counts.
Ensures compliance with food handling and sanitation standards.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the local Health Department and University standards.
Interacts with guests to obtain feedback on food quality, presentation, and service levels.
Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests.
Ability to follow procedures to ensure proper opening and closing of the location.
Knowledge of cash handling.
Able to perform additional duties as requested by the Director of Dining Services as and when required.
Must be flexible with scheduling, available to open, close, work weekends, and holidays as needed.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES :

Able to demonstrate excellent written and verbal communication in English.

Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

Must have dependable transportation to work.

Must be able to stand for long periods of time.

EDUCATION :

Three years of kitchen management or equivalent Culinary university degree.

EXPERIENCE :

With a minimum of 3 years of experience in a similar capacity / function within a high-volume dining establishment, with a strong background in catering / banquet functions. Must have high knowledge of HACCP procedures and applications.

Additional Responsibilities :

Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce.

Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.

Comply with all HACCP standards.

Understand and oversee cash management and control operations.

Manage the workforce in a fair and consistent manner.

Physical Demands

Lift and carry up to 50 lbs

Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP

Some bending and stooping

The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

LOCATION : USMMA

ROLE : Food Service Supervisor

Responsible for assisting the Management Team with the daily operations in the front and back of the house.

Additionally, the supervisor is responsible to be on the floor in the dining hall during all meal services.

Duties and Tasks :

Assist the manager with daily office tasks such as printing menus, safety bingo, making food production labels, Vektar safety inspections, and other admin tasks such as entering inventory counts into XChef.

Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

Ensures proper receiving and food storage standards in the kitchen.

Assist with all day-to-day operations in the kitchen, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps.

Oversee the proper use of all logs related to temperatures and food production.

Works with the Chef and Receiver during inventory to help get accurate counts.

Ensures compliance with food handling and sanitation standards.

Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the local Health Department and University standards.

Interacts with guests to obtain feedback on food quality, presentation, and service levels.

Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests.

Ability to follow procedures to ensure proper opening and closing of the location.

Knowledge of cash handling.

Able to perform additional duties as requested by the Director of Dining Services as and when required.

Must be flexible with scheduling, available to open, close, work weekends, and holidays as needed.