What are the responsibilities and job description for the ISC Cafeteria Supervisor - Enterprise - Cafe Operations position at Gwinnett County Public Schools?
Position Type:
School Nutrition Asst Manager/ISC Cafeteria Supervisor
Date Posted:
6/13/2023
Location:
Instructional Support Center
Date Available:
07/17/2023
Job Code: ISC Cafeteria Supervisor - 050082 Standard Hours: 40 Department: Enterprise - Cafe Operations - 322528 Empl Class: NA Minimum Salary: $31,133.00/Annually
Maximum Salary: $49,877.00/Annually
Scheduled Days: 245
Target Openings: 1
License and Certification Qualifications: ServeSafe certification required.
Education Qualifications: High school diploma or equivalent required. Experience in food service management preferred.
Experience Qualifications: Three years experience in food service required. Varied experience in food service production with progressive levels of supervision and experience and knowledge of point-of-sale and back office software preferred.
Skills Qualifications: Ability to plan and organize a food service program; ability to complete required forms accurately; ability to supervise and train employees; excellent written and verbal communication skills; ability to work well with customers, staff, and all levels of management; ability to take direction and support from management; and technologically skilled in nutritional analysis, food ordering and receiving, electronic communication, word processing, and office management software.
Primary Responsibilities: Responsible for organizing, training, and supervising the food production, customer service activities, and assisting the Food Service Manager ? ISC in all record management functions.
1. Supervise and monitor food service operations to ensure an efficient and effective program.
a. Act as an example and role model by delivering high quality work while respecting deadlines, budget, resources, and exceeding expectations.
b. Inspire and mentor the Caf? 437/ISC Culinary teams to deliver delicious foods in a hospitable environment.
c. Encourage and motivate staff causing positive and necessary improvements to ensure Caf? 437 is operating at the highest level.
d. Ensure accurate and high quality work in a timely manner at all times.
e. Use the appropriate techniques to interact and communicate with the Caf? 437 team, as well as customers both internally and externally.
f. Update all stakeholders on a regular basis, honestly and accurately.
g. Supervise all food production.
h. Maintain vendor relationships.
i. Analyze and recommend new products.
j. Work effectively and interdependently: communicate and collaborate with the team, employees and departments throughout the ISC.
2. Supervise and monitor ordering and inventory procedures.
a. Review and verify deliveries for invoice accuracy and report shortages.
b. Review and refuse receipt of items of unacceptable quality or condition by following polices.
c. Supervise storage for all food and non-food supplies to ensure organization and possible over ordering.
d. Complete accurate inventory and submit monthly.
e. Practice FIFO method of inventory management.
3. Monitor revenue and expenditures to ensure a fiscally sound program.
a. Maintain GCSNP standards while respecting budget: manage labor, food & operations cost.
b. Maintain food cost percentages at or below budget allocations.
c. Assist with controlling and monitoring kitchen labor and food costs through management of Caf? 437 team members.
4. Provide strong customer service for all Cafe 437 customers.
a. Ensure that serving lines and serving areas are clean and attractive throughout the entire lunch, breakfast or catering serving period.
b. Ensure that are customers are offered all menu items on the printed menu or as instructed by the Caf? 437 Executive Chef/Manager.
c. Provide leadership and culinary expertise to ensure service & dining experiences are smooth and positive.
5. Provide catering services to ISC divisions, departments, and customers.
a. Follow the Catering, Breakfast or Lunch menu as designed to ensure customer expectations are met.
b. Support and contribute to the development and implementation of new concepts, recipes & procedures.
c. Ensure creation of balanced catering, breakfast, and lunch menus that are in line with the vision and goals of the ISC, while respecting budget, expectations and dietary needs.
d. Communicate with team members, customers, supervisor, and clients (including the superintendent's office) in a thoughtful and professional manner.
e. Oversee the planning, creation, and execution of ISC/Caf? 437 catering functions. Ensuring they are on-time, true to planned event and exceed Caf? 437 & customer expectations.
f. Maintain the Caf? 437 Catering calendar.
6. Monitor and supervise food safety protocols.
a. Ensure the GCPS Food Safety Policies and Procedures are consistently followed and met.
b. Work with staff to ensure all routine health inspections receive excellent scores.
c. Supervise employees, train, role model, and ensure all foods are received, handled, cooked, stored, discarded, and served according to established food safety & quality standards.
d. Report injuries, accidents and/or food-borne illness incidents accurately and in a timely manner reported following established crisis escalation process .
7. Maintain and monitor kitchen equipment.
a. Instruct employees in the proper use of all equipment.
b. Instruct employees in the proper care and cleaning of all equipment.
8. Supervise and support Cafe 437 staff.
a. Be familiar with, implement and follow the Employee Handbook for GCSNP.
b. Support the goals and objectives of the Caf?.
c. Assist with employee evaluations as needed.
d. Attend/Facilitate team meetings & training as needed.
e. Perform other duties as assigned.
9. Perform other duties as assigned.
Physical Demands:
While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, finger and reach to move, push, pull, and position up to 30 pounds on a regular basis. Occasionally the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
School Nutrition Asst Manager/ISC Cafeteria Supervisor
Date Posted:
6/13/2023
Location:
Instructional Support Center
Date Available:
07/17/2023
Job Code: ISC Cafeteria Supervisor - 050082 Standard Hours: 40 Department: Enterprise - Cafe Operations - 322528 Empl Class: NA Minimum Salary: $31,133.00/Annually
Maximum Salary: $49,877.00/Annually
Scheduled Days: 245
Target Openings: 1
License and Certification Qualifications: ServeSafe certification required.
Education Qualifications: High school diploma or equivalent required. Experience in food service management preferred.
Experience Qualifications: Three years experience in food service required. Varied experience in food service production with progressive levels of supervision and experience and knowledge of point-of-sale and back office software preferred.
Skills Qualifications: Ability to plan and organize a food service program; ability to complete required forms accurately; ability to supervise and train employees; excellent written and verbal communication skills; ability to work well with customers, staff, and all levels of management; ability to take direction and support from management; and technologically skilled in nutritional analysis, food ordering and receiving, electronic communication, word processing, and office management software.
Primary Responsibilities: Responsible for organizing, training, and supervising the food production, customer service activities, and assisting the Food Service Manager ? ISC in all record management functions.
1. Supervise and monitor food service operations to ensure an efficient and effective program.
a. Act as an example and role model by delivering high quality work while respecting deadlines, budget, resources, and exceeding expectations.
b. Inspire and mentor the Caf? 437/ISC Culinary teams to deliver delicious foods in a hospitable environment.
c. Encourage and motivate staff causing positive and necessary improvements to ensure Caf? 437 is operating at the highest level.
d. Ensure accurate and high quality work in a timely manner at all times.
e. Use the appropriate techniques to interact and communicate with the Caf? 437 team, as well as customers both internally and externally.
f. Update all stakeholders on a regular basis, honestly and accurately.
g. Supervise all food production.
h. Maintain vendor relationships.
i. Analyze and recommend new products.
j. Work effectively and interdependently: communicate and collaborate with the team, employees and departments throughout the ISC.
2. Supervise and monitor ordering and inventory procedures.
a. Review and verify deliveries for invoice accuracy and report shortages.
b. Review and refuse receipt of items of unacceptable quality or condition by following polices.
c. Supervise storage for all food and non-food supplies to ensure organization and possible over ordering.
d. Complete accurate inventory and submit monthly.
e. Practice FIFO method of inventory management.
3. Monitor revenue and expenditures to ensure a fiscally sound program.
a. Maintain GCSNP standards while respecting budget: manage labor, food & operations cost.
b. Maintain food cost percentages at or below budget allocations.
c. Assist with controlling and monitoring kitchen labor and food costs through management of Caf? 437 team members.
4. Provide strong customer service for all Cafe 437 customers.
a. Ensure that serving lines and serving areas are clean and attractive throughout the entire lunch, breakfast or catering serving period.
b. Ensure that are customers are offered all menu items on the printed menu or as instructed by the Caf? 437 Executive Chef/Manager.
c. Provide leadership and culinary expertise to ensure service & dining experiences are smooth and positive.
5. Provide catering services to ISC divisions, departments, and customers.
a. Follow the Catering, Breakfast or Lunch menu as designed to ensure customer expectations are met.
b. Support and contribute to the development and implementation of new concepts, recipes & procedures.
c. Ensure creation of balanced catering, breakfast, and lunch menus that are in line with the vision and goals of the ISC, while respecting budget, expectations and dietary needs.
d. Communicate with team members, customers, supervisor, and clients (including the superintendent's office) in a thoughtful and professional manner.
e. Oversee the planning, creation, and execution of ISC/Caf? 437 catering functions. Ensuring they are on-time, true to planned event and exceed Caf? 437 & customer expectations.
f. Maintain the Caf? 437 Catering calendar.
6. Monitor and supervise food safety protocols.
a. Ensure the GCPS Food Safety Policies and Procedures are consistently followed and met.
b. Work with staff to ensure all routine health inspections receive excellent scores.
c. Supervise employees, train, role model, and ensure all foods are received, handled, cooked, stored, discarded, and served according to established food safety & quality standards.
d. Report injuries, accidents and/or food-borne illness incidents accurately and in a timely manner reported following established crisis escalation process .
7. Maintain and monitor kitchen equipment.
a. Instruct employees in the proper use of all equipment.
b. Instruct employees in the proper care and cleaning of all equipment.
8. Supervise and support Cafe 437 staff.
a. Be familiar with, implement and follow the Employee Handbook for GCSNP.
b. Support the goals and objectives of the Caf?.
c. Assist with employee evaluations as needed.
d. Attend/Facilitate team meetings & training as needed.
e. Perform other duties as assigned.
9. Perform other duties as assigned.
Physical Demands:
While performing the duties of this job, the employee is frequently required to stand for extended periods of time. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, finger and reach to move, push, pull, and position up to 30 pounds on a regular basis. Occasionally the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Salary : $31,133 - $49,877
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