Title Code:  7217
Occ. Group:
 

FOOD SERVICE SUPERVISOR 1

 

EXPECTATIONS FOR ALL EMPLOYEES

East Tennessee State University pursues its mission based upon core values. An employee's job performance must support and exhibit the university's core values:

PEOPLE come first, are treated with dignity and respect, and are encouraged to achieve their full potential;
RELATIONSHIPS are built on honesty, integrity and trust;
DIVERSITY
of people and thought is respected;
EXCELLENCE
is achieved through teamwork, leadership, creativity, and a strong work ethic;
EFFICIENCY
is achieved through wise use of human and financial resources; and
COMMITMENT
to intellectual achievement is embraced.

DEFINITION

Employees in this class are under general supervision and serve as supervisor in a large grill or food court operation and perform related work as required.
 

EXAMPLES OF WORK PERFORMED

- Supervises, coordinates and participates in activities of food service personnel engaged in preparing hot fast food items such as hamburgers, fries, subs and tacos.

- Cuts, dices, shreds and combines items according to instructions and recipes; may carve meats.

- Cleans and supervises workers engaged in cleaning, trays, equipment, food service and dining areas.

- Recommends hiring and other employment actions.

- Provides employee training.

- Receives and checks foodstuff and supplies for quality and quantity.

- May keep records of number of customers served.

- Portions food servings and monitors and ensures compliance with "brand concepts" standards and portion control guidelines.

- Inspects prepared food to ensure proper taste and quality.

- Ensures sanitation of cooking area.

- Performs other related duties as assigned.
 

REQUIRED KNOWLEDGE AND ABILITIES

- Knowledge of modern methods, materials, and equipment used in food service.

- Knowledge of health hazards and proper precautionary measures used in food preparation.

- Ability to prepare simple foods such as hamburgers, salads and sandwiches.

- Ability to supervise employees.

- Ability to instruct and train new employees.

- Ability to coordinate the preparation of food to meet demand and quality criteria.

- Ability to communicate effectively.

- Ability to establish and maintain an effective working relationship with students, the public and other employees.

- Ability to evaluate situations and make decisions.

- Ability to maintain high standard of cleanliness.
 

RECOMMENDED QUALIFICATIONS

Applicants possessing these qualifications have a good probability for success in this class. However, applicants not possessing these qualifications should apply if they believe their training and experience will enable them to perform the work successfully. Completion of the tenth grade. Experience in short order cooking and serving the public. Experience as lead worker in a food service operation. Some supervisory experience preferred.
 

  Date     Skill         Eval            
                    5     333022223

 

_____________________________________________________________________________

The intent of this job description is to provide a representative summary of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position.