Title Code:  7218
Occ. Group:
 

FOOD SERVICE SUPERVISOR 2

 

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. This position supervises more people or supervises a larger functional area than the food service supervisor 1 class. Supervises, coordinates and participates in activities of food service personnel engaged in preparing food, washing dishes and utensils, and cleaning kitchen and dining areas. Performs related work as required.
 

EXAMPLES OF WORK PERFORMED

- Supervises, coordinates and participates in activities of food service personnel engaged in preparing food, washing dishes and utensils, and cleaning food service and dining areas.

- May prepare hot fast food items such as hamburgers, fries, subs and tacos.

- Participates in planning and marketing food service operations.

- Recommends hiring and other employment actions.

- Provides employee training.

- Estimates food consumption and requisitions foodstuff and supplies.

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

- May keep records of meals served and revenue and expenditures.

- May purchase or direct the purchase of needed food items.

- Portions food servings or gives instructions as to size of portions.

- Inspects completed 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.

- Knowledge of modern cooking techniques.

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

- Ability to communicate effectively.

- Ability to supervise employees.

- Ability to instruct and train new employees.

- Ability to make sound buying and pricing decisions.

- Ability to maintain high standard of cleanliness.

- Ability to evaluate situations and make decisions.

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

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. Graduation from a standard high school. Three to five years experience in a food service operation, preferably two of which involving supervisory responsibility.
 

  Date     Skill         Eval             
                    6     434032223

 

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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.