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Food Services Supervisor/Expert
The Food Services Supervisor/Expert is a mid-level supervisory role responsible for managing food services operations and staff within a specific department or facility. This position oversees food preparation, ensures food safety compliance, and supports the Food Services Manager in operational tasks. The Supervisor/Expert provides expertise in food service operations, mentoring staff, and maintaining high standards of service quality.
Class Code:
TFS04C
Job Grade:
SGS05
Special Job Requirements:
Typical Functions:
The assignment of supervisory duties is determined by the hiring agency’s operational needs. Non-supervisory roles will serve as senior technical experts. Supervise and coordinate daily food service operations, ensuring that meals are prepared, served, and stored according to state regulations. Oversee a team of cooks, food service workers, and other staff members, providing guidance and training to ensure performance meets operational standards. Supervises staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Conduct regular quality control checks to ensure food safety and meal quality standards are maintained. Monitor inventory and assist in ordering food and supplies, ensuring that stock levels are adequate for meal service. Assist with the development and implementation of menus, considering dietary needs and preferences. Ensure that all food service equipment is cleaned and maintained according to safety standards. Meets with special groups or other departments to coordinate special activities or accommodations. Assists with budget tracking, expense reporting, and revenue monitoring. Handle customer or client feedback, addressing any concerns or complaints promptly. Assist with staff scheduling and timekeeping, ensuring that adequate coverage is provided for food service shifts. Ensure compliance with Arkansas food safety, alcohol service, and labor laws.
Knowledge, Abilities, and Skills:
Strong understanding of food safety and sanitation regulations and practices. Leadership and team management skills, with the ability to train, motivate, and supervise food service staff. Ability to maintain and monitor inventory and supplies for food service operations. Problem-solving skills to address operational challenges in food preparation or service. Excellent customer service and communication skills. Knowledge of menu planning and nutritional requirements. Experience in institutional or large-scale food service operations is preferred.
Minimum Qualifications:
At least three years of experience in a kitchen or food preparation environment, with at least one year in a leadership capacity.
Required Certificates:
Must obtain and maintain ServSafe Food Manager Certification within six months of hire. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.
Exempt:
N