COMPENSATION
Pay Rate: $27.00-$33.00 per hour
This represents the good faith estimate of the hourly wage range we reasonably expect to pay for this position upon hire, depending on factors such as the selected candidate's experience, training, education, job-related skills, internal equity, and operational needs.
SUMMARY
Manages 1 - 5 Crew Leads/Supervisors and approximately 2 - 20 employees in a production unit. Responsible for the overall direction, coordination, and evaluation of the unit, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Manages and develops production unit's operations staff, which includes hiring, coaching, training and disciplining of employees; setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
- Responsible for the development of the annual operating budget.
- Implements operational plans to achieve profit and growth goals.
- Makes daily adjustments to staffing and production levels based on volume. Maintains clean and organized correct storage areas.
- Plans and prepares work schedules and assigns employees to specific duties and tasks.
- Assists production supervisor with food and/or prepares requisitions to replenish food on hand using inventory management system.
- Reviews Catering contracts for Bakeshop items daily to ensure catering items are produced correctly with regards to menu description, quantity, quality and consistency.
- Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
- Assists the Executive Chef with development, recommendations, and produces new products for catering and retail units with a clear focus on quality, consistency and meeting profitability goals.
- Resolves customer issues and complaints to ensure customer satisfaction. Sets a positive example for guest relations.
- Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal control and sanitation.
- Assists supervisory staff with management of employees engaged in food preparation, inventory, keeping operating records, or preparing daily records of transfers. Must perform work of subordinates as needed.
- Develops and maintains working relationships with customers, coworkers and vendors.
- Trains employees on proper use and cleaning of equipment used in the production unit.
- Submits work orders to keep the facility operational including emergency notification for safety and essential operational concerns, ensuring employees maintain required food handling and sanitation certifications.
- Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
- Other duties as assigned.
MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED
The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; or an Associates degree from an accredited college or university in Business or Hotel/Restaurant Management is preferred but not required; plus at least two years experience in high volume food service operations and at least one year of supervisory experience; or equivalent combination of education and experience. Strong communications, computer literacy, and mathematical skills are required. ServSafe Certified and Management Food Handler Certificate preferred.
This is a Preview Listing…
You must sign in to see the full job description, and to apply.
Manage / Upgrade this job to a Full Job Listing.
Find Your Best Opportunity
Tell them AcademicJobs.com sent you!
