Food Services Supervisor (Fixed Term)

The Food Services Supervisor is responsible for the day-to-day operations of the Food Services Program including supervising and scheduling of staff; maintaining and monitoring inventory; monitoring business activity; and coordinating activities between the Food Services and Professional Cook Programs. The Food Services Supervisor ensures regulatory requirements are maintained while upholding food safety standards, recipe specifications and high-quality products.

• Provides supervision, direction and guidance and coaching to Food Services staff.
• Schedules and coordinates work assignments
• Monitors quality of work performed and productivity of all staff, and provides positive constructive feedback to ensure safety, quality and productivity expectations are achieved.
• Ensures staff receive orientation, on-going training and instruction.
• Provides input into and assists with preparing staff appraisals and progress reports.
• Oversees the ordering and storage of food and food-related items; receives, verifies, and resolves discrepancies with suppliers; directs storage of supplies; establishes and ensures food rotation schedule to minimize spoilage.
• Responsible for planning of menus and daily specials/features and estimating ingredient requirements.
• Responsible for facilitating all aspects of catering events and works in collaboration with requestor on offerings.
• Monitors departmental expenditures to ensure expenses are within the allocated budget; and provides recommendations regarding annual budget development.
• Collaborates with staff to establish appropriate portion control guidelines and monitors for consistency.
• Maintains Point of Sale system to reflect the business operations including updating pricing, adding menu items, issuing gift cards, and running reports.
• Ensures understanding of and compliance with applicable health, safety, and food service regulations.
• Maintains and monitors statistical records.
• Oversees cleanliness standards of the Food Services areas are maintained to appropriate levels.
• Identifies malfunctioning equipment per staff reports and submits maintenance requisitions as necessary.
• Works in collaboration with the Professional Cook program to support Kodiak Restaurant and special program events.
• Assists in the selection of food service staff.
• Provides relief coverage as required.
• Ensures effective and efficient operations are maintained.
• You will be part of a team actively engaged in contributing to and accomplishing the vision, mission, and goals of the College and in supporting the aspirations and needs of our learners and communities.
• You will promote a positive work atmosphere and communicating in a professional manner that demonstrates mutual respect with students and colleagues.
• Other duties as assigned by Director.

• Recognized two (2) year diploma in Hospitality or Business or other relevant field of study.
• Food Safe Level 2
• Serving It Right
• 3 years or more Operational management and supervisory experience in a food/beverage role.• Experience in menu planning.
• Experience in food preparation in a commercial establishment preferred.
• Sound knowledge of financial management including the ability to control food/labour costs.
• Strong organizational skills and ability to adjust to changing operational support requirements.
• Able to organize time effectively and prioritize tasks to manage fluctuating workload.
• Industry knowledge and expertise.
• Leadership and team management skills.
• Problem-solving and decision-making skills.
• Excellent verbal and written communication skills.
• Builds and maintains a positive/collaborative work environment.
• Utilize common office equipment and software, as well as point of sale software.
• Initiative and ability to work well on your own.
• Physical ability to complete the demand of the position.