food preparation supervisor

Good Shepherd Health Care System

<div>Overview:
<div>
Employer Paid Benefit Premiums for You and Your Family! Medical, Dental, &amp; Vision.</div><div></div><div> 
Pay range: $24.43 - 36.36</div><div>
Shift: Varied</div><div>
Schedule: Temporary position. Varied, 40 hrs/ per week.</div><div></div><div> 
Definition of Position:</div><div>
The Interim Food Service Supervisor is responsible for overseeing the daily operations of the food service area within the Nutrition Services Department. This position ensures high-quality, safety, and timely food and nutrition services are provided to patients, staff, and visitors in accordance with regulatory standards, hospital policies, and departmental procedures. The supervisor directs, trains, and evaluates food service staff; monitors compliance with sanitation, safety, and dietary regulations; and ensures efficient meal preparation and delivery, including patient trayline, retail cafeteria, daycare, catering, and other food service functions.</div><div></div><div> 
The Interim Food Service Supervisor also serves as a working leader, actively participating in food service operations as needed, and collaborating with clinical nutrition and culinary teams to support quality improvement and enhance the patient and customer dining experience. Strong leadership, communication, and organizational skills are essential for success in this role.</div>
Responsibilities:
<ul><li>Oversee the preparation, assembly, and delivery of patient trays, retail meals, and catered events.</li><li>
Monitor food quality, temperature, portion control, and presentation to ensure consistency and compliance with standards.</li><li>
Assign daily duties, develop work schedules, and adjust staffing levels based on operational needs.</li><li>
Provide hands-on leadership, coaching, and performance feedback to food service staff.</li><li>
Participate in hiring, training, evaluating, and disciplining staff as needed.</li><li>
Monitor staff adherence to HACCP guidelines, infection control protocols, and safe food handling practices.</li><li>
Conduct routine inspections of food prep and service areas for cleanliness and compliance with local, state, and federal health regulations.</li><li>
Ensure timely meal service and effective coordination between kitchen, trayline, and delivery teams.</li><li>
Identify workflow bottlenecks and implement improvements to optimize efficiency and reduce delays.</li><li>
Respond to patient meal concerns and special requests in a professional and compassionate manner.</li><li>
Maintain a visible presence in the department and foster a culture of service excellence for all customers, including patients, staff, and visitors.</li><li>
Must be able to fill in all shifts in the department, including cook, baker, caterer, ambassador, cashier, dishwasher, etc. as needed to cover during times of short staffing.</li><li>
Monitor food and supply inventory levels; communicate with purchasing staff or vendors to replenish stock as needed.</li><li>
Minimize waste by ensuring proper rotation, labeling, and storage of food and supplies.</li><li>
Work closely with dietitians and Nutrition Services staff to ensure patient meal accuracy, including therapeutic diets, allergies, and texture modifications.</li><li>
Communicate trayline or production issues that impact patient satisfaction or safety.</li><li>
Enforce department policies and assist in developing and updating standard operating procedures.</li><li>
Support ongoing quality assurance and performance improvement efforts.</li><li>
Utilize dietary software and electronic systems to manage patient information, tray tickets, menus, and inventory records.</li><li>
Maintain logs, temperature records, cleaning checklists, and staff documentation as required.</li><li>
Act as the point of contact for food service issues during assigned shifts, including weekends and holidays.</li><li>
Fill in as needed in absence of lead supervisor, placing orders if necessary.</li><li>
Assist with emergency meal planning and delivery in the event of service disruptions or hospital emergencies.</li><li>
The employee supports the hospital mission, vision, values, policies, and procedures.</li><li>
Participates in required education for DNV programs as applicable to position (reference program education curriculum).</li><li>
Performs other related duties as assigned.</li></ul>
Qualifications:
<div>
Education</div><div></div> 
Required: High School diploma or equivalent. 
Preferred: Post high school culinary training/education preferred. 
<div>Licenses/ certifications/ registrations</div><div></div> 
Required: Serve-Safe Certification desired. State of Oregon, Department of Health Food Handler&rsquo;s License is required. Must be registered in Oregon CBR, required for working in daycare setting. 
Preferred: NA<div> 
Experience</div><div></div> 
Required: Three years of experience within a commercial or institutional dining food service department managing and/or supervising a unit of food preparation and service staff (i.e., catering, food production, food distribution, dining center, soda bar or food bar). Completion of an institution management, food management, dietetic internship, or completion of an accredited culinary arts program may substitute for one year of the required experience. 
Preferred: NA<div> 
Other</div><ul><li>
Equipment, tools, and work aids: Computer, printer, photocopier, POS system (cash register), Dish machine, coffee maker, point of sale, food chopper, salamander, turbo chef, flame and flat top grill, steam jacketed kettle, tilt skillet, microwave oven, mixer, meat slicer, various choppers, steamer oven, combi-oven, convection oven, grill, knives, can opener, toaster, walk-in, reach-in, carts, trays, proofer, steam tables, blender, and other equipment necessary to successfully fulfill job requirements.</li><li>
Must be able to speak and write English and demonstrate basic math skills.</li><li>
Ability to work with culturally diverse population. Must be able to work weekends and evenings as needed.</li></ul><div> 
Physical Requirements:</div><div>
The physical and sensory functions described below are essential to the successful performance of this position. In accordance with the Americans with Disabilities Act (ADA), reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions. The position requires sufficient auditory ability to detect and respond to various sounds, including alarms and verbal communication. Clear and effective communication is essential, as is the ability to interact with patients, families, and healthcare team members. Visual acuity is necessary for observing working conditions, reading documentation and monitors, and distinguishing colors for clinical purposes, such as identifying medications, allergens, or other safety indicators. Tactile perception is also important for assessing physical characteristics such as temperature, size, shape, or texture during patient care. Motor coordination is required for reaching, grasping, handling, and performing fine motor tasks necessary for the use of food service equipment and procedures. The position also involves occasional stooping, kneeling, crouching, or crawling when cleaning or accessing equipment. Walking and standing are typically continuous throughout the shift. The role requires the ability to lift to 50 pounds independently and involves frequent pushing, pulling, carrying, or repositioning of objects weighing up to 25 pounds.</div><div></div><div> 
Working Conditions:
</div><div>This position is performed primarily in an indoor healthcare environment, such as a hospital, clinic, or long-term care facility, primarily in a kitchen. While the work setting is protected from outdoor weather conditions, it may be subject to variable indoor temperatures. Employees will be subject to temporary exposure to refrigerator and freezer temperatures. Tasks may involve exposure to extreme temperatures of equipment, food and water. This role involves exposure to infectious and contagious diseases, hazardous materials, cooking and medical equipment, with the expectation that all staff will follow appropriate safety protocols and utilize personal protective equipment (PPE) as required.</div><div></div><div> 
The healthcare environment can be fast-paced and unpredictable, requiring the ability to respond quickly to changing circumstances, including high-pressure or emergency situations. The work setting also involves multiple simultaneous demands and varying levels of noise due to kitchen and medical equipment, staff activity, and patient needs.</div></div>

Interim Food Service Supervisor

Reynolds SD 7

<div>JOB TITLE: Cook Manager &ndash; Elementary/Middle School 
Job Summary: The job of &quot;Cook Manager&quot; is done for the purpose/s of guiding assigned personnel in food service operation, preparing, and distributing food service items for consumption by students and school personnel; maintaining inventories of food service items; and maintaining facilities in a sanitary condition. 
Essential Job Functions:<ul><li>
Directs and trains all assigned food service workers and other personnel for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.</li><li>
Oversees the overall cafeteria operation, including cleanliness, food preparation, supplies, personnel, and customer service for the purpose of meeting students' mandated daily nutritional requirements.</li><li>
Cleans and maintains utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining safe and sanitary conditions.</li><li>
Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.</li><li>
Inspects received items of food and/or supplies for the purpose of ensuring specifications, quantity, and quality of orders and/or complying with mandated health requirements.</li><li>
Prepares documentation and necessary reports for the purpose of providing written support and/or conveying information.</li><li>
Prepares and serves food and beverage items for the purpose of meeting mandated nutritional requirements, projected meal requirements, planned menus and catering needs.</li><li>
Requests food, equipment and supplies for the purpose of maintaining an adequate inventory to complete jobs efficiently.</li><li>
Directs the preparation of meals in sufficient quantity and quality for all students for the purpose of meeting students' mandated daily nutritional requirements.</li><li>
Maintains positive relations with students, staff, and the community for the purpose of supporting positive interactions for the district and the food services program.</li><li>
Accounts for appropriate cash transactions for the purpose of maintaining accurate monetary records.</li><li>
Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.</li></ul>
Qualifications:<ul><li>
Experience Preferred: Prior job-related experience in food preparation, serving and basic kitchen activities, with increasing levels of responsibilities, preferably in school and/or instructional setting.</li></ul>
Skills, Knowledge and/or Abilities Required:<ul><li>
Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment (including but not limited to industrial sized food slicer, mixers, ovens, and dishwashers), use standard office equipment and computer.</li><li>
Knowledge of modern methods of food preparation, health codes and sanitation principles.</li><li>
Abilities to stand and walk for prolonged periods, provide direction to others, and make independent judgments based on common sense, keep and maintain accurate records, understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/manual dexterity, talking/hearing conversations, and other sounds (potential hazards), visual acuity/depth perception/visual accommodation.</li></ul>
Education Preferred:
<ul><li>High School diploma or equivalent.</li></ul>
Licenses, Certifications, Bonding, and/or Testing Required:<ul><li>
Oregon Fingerprint and Criminal Check clearance, appropriate Food Handler Permit.</li></ul>
Schedule: 7.5 hrs per work day, Monday - Friday, based on the 25-26 Nutrition Calendar</div>

Cook, Manager

Apparel Group

<div>
 POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage.
 
 
 Key Responsbilities
 
 
 <ul>
 <li>
 To abide by the food standards in the Kitchen.
 </li>
 <li>
 To organize the daily preparation of his/her section.
 </li>
 <li>
 To plan and organize the daily routine of the menu requirements of the day.
 </li>
 <li>
 To conduct training for junior staff.
 </li>
 <li>
 Supervising and assisting with the preparation of raw materials.
 </li>
 <li>
 Finishing and presenting dishes for service.
 </li>
 <li>
 Determining the freshness of products used and makes storing properly according to established standards.
 </li>
 <li>
 Preparing special dishes as requested.
 </li>
 <li>
 To maintain food cost within the budget by controlling waste without compromising standards.
 </li>
 <li>
 Performs any other duties, which may be allocated from time to time.
 </li>
 <li>
 Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security
 </li>
 <li>
 Maintain the required standard of operational hygiene according to cleaning rotas at all times.
 </li>
 <li>
 Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
 </li>
 <li>
 Familiarize with emergency exits and evacuation procedures. Financial Management
 </li>
 <li>
 Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
 </li>
 <li>
 On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.
 
 
 </li>
 </ul>
 General - Comply with the company's corporate code of conduct.
 
 
 <ul>
 <li>
 Familiarize yourself with the company values and model desired behaviors.
 </li>
 <li>
 Perform tasks as directed by the Management in pursuit of the achievement of business goals.
 </li>
 </ul>
</div>

Chef De Partie

GetGo Café + Market

<div>
 Store 2743005: 998 Hayden Blvd, Elizabeth, Pennsylvania 15037
 
 
 
 Shift Availability
 
 
 
 Days &amp; Evenings
 
 
 
 Time Type
 
 
 
 Full time
 
 
 
 Essential Duties
 
 
 
 
 The position includes, but is not limited to, the following essential job duties, responsibilities and requirements:
 
 
 
 
 Food Merchandising
 
 
 
 Complies with company guidelines for maximizing sales, profitability and customer service by ensuring all grocery deliveries are accurate, stocked, attractively displayed and priced correctly.
 
 
 Completes build-to&rsquo;s for ordering/purchasing merchandise.
 
 
 Maintains inventory by checking in delivery, pricing items, stocking merchandise according to schematic.
 
 
 Deliveries are validated by verifying invoices; reviewing discrepancies with Store Manager; delivers outdated merchandise to Store Manager to ensure what the store is being charged verifies with what was delivered.
 
 
 Prepares displays by assembling, dating and price marking in-store displays.
 
 
 Rotate food items, monitoring quality and freshness measures to protect our customers from illness
 
 
 Monitor and maintain food preparation area and display cases to attract and retain customers
 
 
 Assist training new associates (with an emphasis on excellent customer service) when necessary
 
 
 Monitor and organize inventory to prevent being out of stock on an item a customer stopped in to purchase
 
 
 Uses and coaches food service staff to use suggestive selling and other techniques to maximize sales.
 
 
 Makes price changes in accordance with Company and/or brand guidelines; places advertising and pricing signage inside or outside the facility including marquees, ceilings, walls and windows.
 
 
 Prepares and ensures food items are prepared according to menus and recipes with proper weights, holding times and temperatures; practices and ensures safe food handling procedures are followed.
 
 
 
 Customer Satisfaction:
 
 Provides prompt excellent customer service in a courteous, friendly and attentive manner.
 
 
 Greets customers as they enter the area and thanks customers as they leave.
 
 
 Resolves or assists to resolve routine customer concerns within established guidelines.
 
 
 Reports to work on time and follows the dress and appearance code.
 
 
 Prepare and serve quality food and beverage to satisfy the needs of the customer
 
 
 
 Facility Condition:
 
 Maintains safe and clean work environment by complying with procedures, rules and regulations.
 
 
 Sweeping and mopping or cleaning floors.
 
 
 Dusting and/or washing windows, counters, displays, store areas and bathrooms.
 
 
 Picking up and disposing of trash, litter or debris.
 
 
 Inspect store facilities and equipment for safety, cleanliness, and proper working order.
 
 
 Cleaning/checking equipment including the coffee machines; grill, fry or other cooking units; beverage, ice or other refrigeration units; and other machines, tools and work aids used.
 
 
 
 Financial Controls:
 
 Notifies the Store Manager of any inventory or operating discrepancy.
 
 
 May receive and sign vendor deliveries and verify quality and quantity of product.
 
 
 Follows vendor check-in procedures and accounts for quality and quantity of product received during vendor deliveries.
 
 
 Notifies the Store Manager of any inventory or operating discrepancy.
 
 
 Follows Company and/or brand guidelines for product breakage or spoilage.
 
 
 
 Staffing Controls:
 
 Supervises the activities of food prep employees engaged in preparing and serving food and other related duties in the absence of the Store Manager.
 
 
 Helps coach and train new employees to carry out their duties in accordance with Company and/or brand operating, conduct and performance standards.
 
 
 Monitors customer traffic and makes appropriate adjustments to decrease waiting time; may reschedule or re-assign duties of employees based on operational or discipline needs.
 
 
 Assists with scheduling and assigning duties to Restaurant employees.
 
 
 Assists with counseling of employees and provides feedback to help employees improve performance.
 
 
 
 Internal/External Controls:
 
 Follows and ensures food prep employees follow all government laws, health and safety codes, food brand inspection standards, and the Company policies, procedures and standards that apply to the conduct of business. Seeks guidance from the Store Manager and/or appropriate management areas about legal questions or obligations.
 
 
 
 Security Controls:
 
 Assists the Store Manager in maintaining a safe environment for employees and customers and protecting Company assets such as information, product, equipment and property.
 
 
 Reports all incidents (employee or customer injury, theft, property damage, improper sanitation or waste disposal, etc.) to the Store Manager.
 
 
 Reports any situation in which unsafe, unlawful or unethical conduct is or might be occurring.
 
 
 
 Administrative Controls:
 
 Prepares or assists in the preparation of periodic sales, product and operating reports as directed by the QSR Supervisor.
 
 
 Attends job-related meetings (may be required to work irregular hours).
 
 
 Maintains intradepartmental work flow by fostering a spirit of cooperation.
 
 
 Comply with company policies and procedures
 
 
 Contributes to team effort by accomplishing related results as needed.
 
 
 Performs all duties with minimal supervision.
 
 
 Performs other duties as assigned by the Store Manager.
 
 
 May take inventory of supplies and equipment.
 
 
 Takes inventory of stock to identify items to be reordered or replenished.
 
 
 Reviews and verifies employee paperwork and timekeeping records to ensure accuracy and completeness.
 
 
 
 Work Environment
 
 
 
 The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working conditions inventory of the position may include:
 
 
 <ul>
 <li>
 Perform approximately 95% of all work indoors, but will be required to clean parking lots, gas pumps, take out garbage, etc.
 </li>
 <li>
 Take out the garbage during the day or early evening hours, etc.
 </li>
 <li>
 Exposure to extreme cold temperatures while performing occasional work in a walk in cooler and/or freezer
 </li>
 <li>
 Exposure to occasional noise
 </li>
 <li>
 Work with minimum direction and periodic supervision
 
 
 </li>
 </ul>
 
 Job Requirements
 
 
 
 <ul>
 <li>
 Minimum age of 18 years old.
 </li>
 <li>
 High school diploma or equivalent plus 6 months to 1 year of retail store or food service work experience or an equivalent combination of education, training and work experience.
 </li>
 <li>
 Knowledge of basic business and customer service principles including planning and organizing, resource management and leadership skills.
 </li>
 <li>
 Ability to communicate information and ideas in a clear and understandable manner.
 </li>
 <li>
 Ability to deal with customers, unanticipated problems or events using standard procedures.
 </li>
 <li>
 Ability to work as scheduled including arriving to work on time.
 </li>
 <li>
 Ability to accurately operate a variety of equipment that may include hot or cold or beverage dispensers, grills, ovens or fry stations and other machines or tools.
 </li>
 <li>
 Ability to perform essential duties and physical functions described below.
 </li>
 <li>
 Ability to work in the conditions described below.
 
 
 </li>
 </ul>
 
 Physical Requirements
 
 
 
 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical activity inventory of the position includes:
 
 
 <ul>
 <li>
 Ability to be exposed to cold or warm temperature extremes performing occasional work in a walk-in cooler and/or freezer and outdoors
 </li>
 <li>
 Ability to occasionally lift and/or carry up to 30 pounds from ground to overhead (i.e., assisting in stocking/maintaining inventory levels)
 </li>
 <li>
 Ability to occasionally lift and/or carry up to 50 pounds from ground to waist (i.e., to replenish fountain syrups).
 </li>
 <li>
 Ability to grasp, reach and manipulate objects with hands for entire shift. (Handwork requires eye-hand coordination.)
 </li>
 <li>
 Ability to push/pull with arms up to a force of 20 pounds (i.e., utilizing a hand-truck)
 </li>
 <li>
 Able to reach overhead for objects
 </li>
 <li>
 Ability to bend and twist at waist
 </li>
 <li>
 Ability to communicate orally
 </li>
 <li>
 Ability to operate a cash register and/or computer keyboard
 </li>
 <li>
 Ability to stoop, kneel, squat, bend, push, and pull
 </li>
 <li>
 Ability to work alone
 </li>
 <li>
 Be exposed to occasional noise
 </li>
 <li>
 Ability to stand and/or walk for an entire shift
 </li>
 <li>
 May require climbing a ladder to store and retrieve materials or place and remove signs
 
 
 </li>
 </ul>
 
 Job Description Acknowledgment
 
 
 
 This Job Description indicates the general nature and level of work to be performed in this position and it is not intended to contain or be interpreted as a comprehensive inventory of all the duties, responsibilities, functions and qualifications required of the position. The incumbent may be asked to perform other duties and will be evaluated, in part, on performance of the tasks listed in this job description. As with all positions, the responsibilities and duties of this position may change. The Company reserves the right to revise this Job Description at any time with or without notice. This Job Description does not constitute a contract for employment and either the incumbent or the Company may terminate employment at any time, for any reason, with or without notice.
 
 
 Circle K is an Equal Opportunity Employer. The Company complies with the Americans with Disabilities Act (the ADA) and all state and local disability laws. Applicants with disabilities may be entitled to a reasonable accommodation under the terms of the ADA and certain state or local laws as long as it does not impose an undue hardship on the Company. Please inform the Company&rsquo;s Human Resources Representative if you need assistance completing any forms or to otherwise participate in the application process.
 
 
 Circle K is an Equal Opportunity Employer.
 
 
 The Company complies with the Americans with Disabilities Act (the ADA) and all state and local disability laws. Applicants with disabilities may be entitled to a reasonable accommodation under the terms of the ADA and certain state or local laws as long as it does not impose an undue hardship on the Company. Please inform the Company&rsquo;s Human Resources Representative if you need assistance completing any forms or to otherwise participate in the application process.
 
 
 Click below to review information about our company's use of the federal E-Verify program to check work eligibility:
 
 
 In English
 
 
 In Spanish
</div>

Food Prep Assistant

Ladiva Chocolate and Cafe

A Food &amp; Beverage (F&amp;B) Supervisor manages daily restaurant or outlet operations, ensuring high-quality guest service, staff efficiency, and compliance with health and safety regulations. Key responsibilities include leading team members, managing inventory, optimizing costs, resolving customer complaints, and training staff. They act as a liaison between the kitchen and front-of-house to deliver memorable dining experiences.Job Type: Full-timePay: Up to QAR3,500.00 per monthWork Location: In person

Food Service Supervisor

Cura Hospitality

<div>
 
 Job Reference Number:
 
 37793
 
 
 
 Employment Type:
 
 Full-Time
 
 ,
 
 Onsite
 
 Segment:
 
 Healthcare
 
 
 
 Brand:
 
 Cura-Hospitality
 
 
 
 Location:
 
 Clairton
 
 ,
 
 Pennsylvania (US-PA)
 
 
 
 The Role at a glance:
 
 
 
 We are looking to add an enthusiastic, experienced
 
 Full-Time
 
 
 Food Service Supervisor
 
 to our healthcare team in
 
 Jefferson Hills, PA
 
 . As a Food Service Supervisor with Elior North America, you will have the opportunity to ensure accurate, professional, and secure processing of orders and to address patients and their guests are satisfied.
 
 
 
 What you'll be doing:
 
 
 
 <ul>
 <li>
 Supervising the daily operation of the Front-of-house and Back-of-house.
 </li>
 <li>
 Scheduling, managing, and training dining room employees.
 </li>
 <li>
 Handling customer service interactions.
 </li>
 <li>
 Other duties assigned by leadership.
 
 
 </li>
 </ul>
 
 What we're looking for:
 
 
 
 
 Must-haves:
 
 
 
 <ul>
 <li>
 Experience supervising multiple employees.
 </li>
 <li>
 Strong communication, interpersonal, and organizational skills.
 </li>
 <li>
 At least one years&rsquo; experience in customer service.
 
 
 </li>
 </ul>
 
 Nice-to-haves:
 
 
 
 <ul>
 <li>
 Previous hospitality management experience.
 </li>
 <li>
 Knowledge of Microsoft Office, Outlook, telephone systems, printers, and fax machines.
 </li>
 <li>
 Associate&rsquo;s degree or higher.
 
 
 </li>
 </ul>
 
 Where you'll be working:
 
 
 
 <ul>
 <li>
 Jefferson Hospital, located in Jefferson Hills, PA
 
 
 </li>
 </ul>
 
 Full-Time Benefits:
 
 
 
 <ul>
 <li>
 Medical
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
 </li>
 <li>
 Discount Program
 </li>
 <li>
 Commuter Benefits (Parking and Transit)
 </li>
 <li>
 EAP
 </li>
 <li>
 401k
 </li>
 <li>
 Sick Time
 </li>
 <li>
 Holiday Pay (9 paid holidays)
 </li>
 <li>
 Tuition Reimbursement
 </li>
 <li>
 Paid Time Off
 
 
 </li>
 </ul>
 
 Compensation Range:
 
 
 
 <ul>
 <li>
 $53,000 - $55,000 per year, depending on experience.
 
 
 </li>
 </ul>
 
 About Elior North America:
 
 
 
 Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
 
 
 At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you&rsquo;ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
 
 
 
 Disclaimer:
 
 This job description can be revised by management as needed. #boost
 
 
</div>

GCE - Global Connections to Employment

<div>
 
 
 Overview
 
 
 
 
 
 About GCE:
 
 
 
 Global Connections to Employment (GCE) is a nationwide team providing jobs for people with significant disabilities, including our war-wounded veterans. Since its establishment in 1986, GCE has helped match team members to fulfilling careers, from custodial services to facilities maintenance and food services, plus other business lines in between. Working with customers from the U.S. military, commercial business and community partners &ndash; as well as federal, state and local governments &ndash; GCE is one of the country&rsquo;s largest private employers of persons with disabilities. Learn more at GCE.org.
 
 
 
 
 Overview
 
 
 
 
 The Supervisor is responsible for overseeing the Food Service (FS) daily operations. This position is responsible for oversight and management of performing duties for their assigned area. Quality customer service is expected to be provided to the customer at all times. Knowledge and willingness to learn all aspects of the job is a requirement of the position.
 
 
 
 
 Role Requirements
 
 
 
 
 <ul>
 <li>
 Must have a minimum of one (1) year of experience in food services or a related field.
 </li>
 <li>
 Must have a minimum of one (1) year of experience supervising or leading teams.
 </li>
 <li>
 Must possess knowledge of the Tri-Service Standards (Sanitation and Medical standards).
 </li>
 <li>
 Must have basic computer knowledge (Excel, Microsoft Word, etc.).
 </li>
 <li>
 Must understand oral and/or written instructions and speak and write English fluently.
 </li>
 <li>
 Must rotate workweek hours to ensure observation of all shifts every week.
 </li>
 <li>
 Must interact appropriately with customers and team members.
 </li>
 <li>
 Must have good management communication (writing and verbal) and people skills.
 </li>
 <li>
 Must meet eligibility requirements for work assignment on specified contract(s).
 </li>
 <li>
 Must be able to pass organization screening requirements, including state or federal background screenings as appropriate.
 
 
 </li>
 </ul>
 
 Compensation:
 
 
 
 The compensation range for this position is $25.29- $29.16 per hour.
 
 
 
 
 Physical Requirements
 
 
 
 
 May travel to and from various locations and buildings throughout the year and in various weather conditions. Most work will take place indoors. May work with cleaning chemicals. Will be required to follow Emergency Operations Work Assignment per customer requirements. Schedules are subject to change. May require working early morning, mid-morning, afternoon, and/or evening hours and weekends and holidays.
 
 
 While performing this job's duties, the team member is regularly required to bend, crouch, walk, climb stairs and ladders, reach above head, sit (to drive) and lift up to 40 pounds. Will occasionally be required to lift or move up to 50 pounds.
 
 
 The mental demands, physical demands, and environmental factors described here represent those that a team member must meet to perform the job's essential functions successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
 
 
 To Apply
 
 
 
 Interested applicants please visit https://gce.org/work-for-gce/careers/ and complete the on-line application. If you require additional assistance, please call Human Resources at 850-495-3512.
 
 
 Global Connections to Employment, Inc. is an Equal Opportunity employer. Individuals with Disabilities and Veterans are encouraged to apply. Drug Free Workplace Employer, DRUG TESTING REQUIRED
</div>

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10000 food preparation supervisor jobs Near Me

Interim Food Service Supervisor

Cook, Manager

Chef De Partie

Food Prep Assistant

Food Service Supervisor

Food Service Supervisor

Food Service Supervisor