DFAC Supervisor - Military veterans preferred

Food Service Supervisor:
Description: Under the supervision of the Food Service Manager, the Food Service Supervisor functions as senior food services representative at the assigned DFAC. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services section. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Documents and communicates daily operational and personnel information to the Food Service Manager. In coordination with the Food Service Manager, Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Chefs, and Sous Chefs. Orders fresh produce as needed. Conducts weekly menu planning meetings with Chefs. Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Develops personnel deployment, redeployment and weekly work schedules. Communicates and coordinates with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve
Duties:
Functions as senior food services representative at the assigned DFAC.
Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
Motivates self and others in physically challenging and atypical work environment.
Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services section.
Monitors daily food service operations regarding policy, personnel and production.
Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events.
Documents and communicates daily operational and personnel information to the DFAC Manager.
In coordination with the DFAC Manager, Initiates and/or approves significant menu changes.
Coordinates menu planning and adjustments; ordering and receiving of food.
Monitors availability of ingredients; make adjustments when necessary.
Coordinates placement of weekly food order among Chefs, and Sous Chefs.
Orders fresh produce as needed.
Conducts weekly menu planning meetings with Chefs.
Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the chef and lead service attendants.
Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques.
Develops personnel deployment, redeployment and weekly work schedules.
Communicates and coordinates with Chefs daily for timely and efficient utilization of leftovers, production information and fresh produce.
Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve
Perform other duties assigned.
Education: High school diploma or equivalent. Must provide a copy of the diploma.
Skill level and/or years of experience:
Minimum of 5 years continuous experience in food services.
8 years of technical experience
4 years of experience in a leadership role
Licenses/Certifications: ServSafe Food Handler Certification