Supervisor of Food Services

The Supervisor of Food Services is responsible for carrying out the functions of the Cafetorium.  They are expected to work closely with Boys Ranch department heads in meeting the basic needs of youth.  This position involves inventorying, stocking, purchasing, preparing food, and supervising employees.  The work is subject to review by state authorities, as well as Youth Ranches administrative personnel, as relates to cleanliness, quality of food, and attractiveness.

The Supervisor of Food Services is directly responsible to the Program Director II.

This position is not eligible for overtime pay.

ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties and responsibilities are given as examples of the various types of work performed in this position.  Other duties and responsibilities may be assigned.

1.         Supervises the operation of the Cafetorium.
2.         Ensures cafeteria equipment is inspected/inventoried monthly and in good working
            order.
3.         Requisitions of food supplies and other merchandise necessary for meeting the                    needs of the program.
4.         Ensures that quality health standards are maintained in the food processing,                        serving, and dining areas.
5.         Coordinates and implements preparation of food for special activities at the Boys                  Ranch.
6.         Maintains the appearance (inside and outside) of the   Cafetorium in an acceptable              manner.
7.         Prepares monthly menus and activity reports.
8.         Maintains a progressive work program and works in cooperation with staff to                          provide positive learning experiences for youth.

EDUCATION AND EXPERIENCE REQUIREMENTS
The person filling this position must have a high school diploma or GED and four years’ experience in Food Services and Supply/Inventory.

In accordance with F.S. 509.049, this person must possess training in food service and be able to provide their Serve Safe certification.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
To perform this job successfully, an individual must be able to perform each area of responsibility satisfactorily.  The requirements listed are representative of the knowledge, skills, and/or abilities required.

1.         Must have the ability to read and comprehend simple instructions, short                                correspondence, and memos; ability to write simple correspondence; ability to                      effectively present information in one on one and small group situations.
2.         Must have the ability to add, subtract, multiply, and divide in all units of measure                    using whole numbers, common fractions, and decimals, capability to compute rate,              ratio, and percentage.
3.         Must be able to apply common sense understanding to carry out instructions                        furnished in written, oral, or diagram form; and deal with problems involving several              concrete variables in standardized situations.
4.         Must have a thorough knowledge of foods, their preparation, and the use of kitchen              equipment.
5.         Must have a knowledge of stocking and supply.
6.         Must have the ability to maintain accurate records.
7.         Must have the ability to establish and maintain effective working relationships with                staff, youth, and the public.
8.         Must have knowledge in correct purchasing procedures.
9.         Must have the ability to integrate the Central Supply and Food Service areas into                  the total group care program.
 10.      Must be able to plan and organize work.
11.    Must have a valid Florida Driver License and be able to maintain a safe
         driving record consistent with agency policy.

PHYSICAL REQUIREMENTS
The physical requirements described are representative of those that must be met by the employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to perform the essential functions.

While performing the duties of this position, the employee is regularly standing, walking, sitting, listening, talking, using hands/fingers, reaching with hands and arms, and using taste and smell.

The employee would be required to regularly lift up to 50 pounds, with extensive lifting up to 25 pounds.  Specific vision requirements for this position include close, distance, color, and peripheral vision, depth perception and be able to adjust focus.

WORKING CONDITIONS
Work is generally performed in a kitchen environment.  The employee regularly works near moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals and extreme cold while in a freezer/cooler.

Job Type: Full-time 

Pay: $48,000.00 Annually 

Benefits:

• 401(k) Plan with up to 4% company match
• Annual Leave and Sick Leave
• 11 Holidays
• Company Paid Long Term Disability
• Company Paid Life Insurance
• Medical, Dental, and Vision Insurance
• Employee Assistance Program
• Health Savings Account, Supplemental Life Insurance, Short Term Disability and Aflac Products Available
• Eligible for Public Service Student Loan Forgiveness Program

We are an equal opportunity employer and a drug free workplace.