Supervisor-Food Service - Rotating - (Gary, IN)

Position summary Under the direct supervision of the Service Manager is responsible for the overall supervision of the food production area, tray assembly area, cafeteria, vending, and dish room area. Responsible for supervising the entire department when managers are not present. Principal Duties and Responsibilities (Key functions) Coaches and counsels employees maintaining necessary records, keeping employees in mind principles of progressive discipline when appropriate. Ensures rounding with staff members is completed and stoplight reports are posted. Develops and maintains the necessary procedures and documentation for the Quality Assurance Program. Turns in QA report monthly, i.e. test trays. Screens, interviews and selects employees with the approval of the Service Unit Manager. Orders and requisitions food supplies daily, utilizing inventory sheets, census and menus according to schedules and budget allocation.