Plant Management-Supervisor, Food Services

• Essential Duties and Responsibilities

• Create an environment that enables customers to feel welcome, important and appreciated by answering questions and making suggestions.

• Plan, coordinate, assign, oversee and participate as required in the preparation, batch cooking and serving of food; preparing maintaining necessary records and files

• Assist with training staff in operational procedures and maintaining accurate food service records

• Develop adequate scheduling to manage customer volume throughout hours of operation.

• Prepare foods according to the food temperature logs and follow instructions.

• Identify problems and recommend changes in methods and procedures

• Open kitchen, set up equipment, prepare cafeteria for serving

• Monitor and control expenses of the cafeteria

• Maintain consistency in food preparation and service to employees and to external customers

• Adhere to all local, state and federal laws, safety and food safety regulations.

• Slice deli meats and cheeses to customers' requests using proper deli equipment in the correct portion size to prevent shrink.

• Maintain an awareness of inventory/stocking conditions, noting any discrepancies in inventory.

• Plan, organize and supervise the inventory process

• Oversees cleaning and sanitation of Café facilities and equipment, including slicers, mixers, or other food preparation utensils.

• Ensure proper temperatures in cases and coolers are maintained, and temperature logs are maintained.

• Reinforce safety programs by complying with safety procedures, and identify unsafe conditions and notify management.

• Practice preventive maintenance by properly inspecting equipment and notify appropriate management of any items in need of repair.

• Display a positive attitude and sense of urgency.

• Implement Menu changes for G&G, MTO, and LTO's utilizing approved commercialized menu information

• Conduct proper ordering, organization, and execution for catering events throughout the building including new catering space, Give One events, Circle of Friends events, etc.

• Ensure proper inventory controls utilizing only approved food packaging and other controllable items

• Work on continually improving services and engaging customers under the direction of Sr. Manager via food trends, national holidays, employee engagement activities, etc.

• Education and Experience

• High school diploma or GED

• Minimum 3 years foodservice experience

• Experience cooking in an environment where a variety of entrees are offered and a variety of methods are used (e.g. a restaurant, cafeteria, or culinary school)

• Experience in a supervisory role preferred

• ServSafe certification or equivalent certification before start date in the position

• Knowledge of cooking principles

• Knowledge of all aspects of the commercial kitchen, including dishwashing, food prep, cooking, baking and cleaning

• Valid driver's license

• Excellent customer service, organizational, multi-tasking skills

• Attention to detail

• Ability to work with a variety of personalities

• Ability to handle stressful situations

• Language Skills

• Effective communication skills

• Mathematical Skills

• Knowledge of basic math (counting, addition, and subtraction)

• Physical Requirements

• Ability to stand for a minimum of 4 hours

• Ability to bend, twist, reach, climb, stoop, kneel, crouch, and crawl

• Ability to lift or carry objects weighing up to 50 lbs.

• Working Conditions

• Ability to work in a refrigerated/freezer environment

Since 1905, Boar's Head Brand has been the name you can trust for quality products and service. Our vision is to nourish the human spirit through the love of food.

Our secret ingredient has always been our people. Each person brings a unique perspective, background, and experience to the table and this is what drives our culture of positivity, acceptance, and support. We are a company that believes we win when we work together and connect over a passion for the highest standards in food.