Food Services Supervisor/Cook

Overview

FOOD SERVICES SUPERVISOR/COOK

FIRST REVIEW FEBRUARY 21, 2023 – OPEN UNTIL FILLED

$4,347 TO $5,346 PER MONTH

$52,159 TO $64,149 PER YEAR

12 MONTHS / 40 HOURS PER WEEK POSITION,

PRIMARY WORK LOCATION: WEED CAMPUS

Reporting to the Vice President of Administrative Services or designee. To plan, organize, direct, coordinate, and supervise the activities and operations of College of the Siskiyous food services including the cafeteria, snack bar, campus vending and catering services; to provide a customer-friendly and inviting atmosphere for food services; and, to use an entrepreneurial approach to ensure food services operates efficiently. To prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive minimal supervision within a framework of standard policies and procedures. Employees in this classification train, coordinate, supervise, and formally evaluate the work of assigned employees. This job class exercises responsibility for the planning, assigning and supervising of the work of food services personnel in the preparation and serving of food to students and staff. This job class functions at a full supervisory level of classification, is overtime exempt, and requires effective organization, problem-solving, decision-making skills, specified cooking/baking skills and attention to detail.

Key Duties & Responsibilities

• Plans, organizes, directs, and supervises the activities and operations of college food services ensuring a high level of service and efficiency of operation.
• Develops and ensures compliance with operating policies, procedures and regulations of District food services in accordance with effective retail practices.
• Appraises, reviews and analyzes industry trends and practices, and technical innovation to provide good customer service.
• Hires, trains, assigns, schedules, supervises, and formally evaluates the work of food service personnel.
• Evaluates existing food service operations for effectiveness and recommends/implements changes in operating procedures to increase operational efficiency.
• Reviews cafeteria layout, fixtures and design for maximum efficiency.
• Plans, develops and implements a preventive maintenance and replacement program for facilities and equipment.
• Prepares and evaluates sales and customer count reports and takes appropriate action to generate revenue that will cover operational costs.
• Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables.
• Bakes pastry items including cookies and cakes
• Estimates appropriate quantities of food to be used for recipes and food items
• Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braiser, and mixer
• Inventories stored, refrigerated, and frozen food; packages and stores leftovers.
• Plans use of leftovers
• Assists in the setup, preparation, serving, and clean up of foods for special functions
• Coordinates sanitation standards and ensures training of all employees.
• Plans and writes menus providing a varied and balanced diet.
• Monitors foodstuffs and supplies, estimates needed quantities, purchases, receives, and maintains inventory of stock.
• Prepares strategic planning documents; develops and manages department budget, analyzes variances and makes operating forecasts to maximize efficiencies.
• Models good customer service skills and trains employees in handling customers.
• Arranges for preparation and serving of meals for special occasions.
• Supervises the cleaning of kitchen, kitchen equipment, and eating utensils to established standards.
• Monitors security of the food services area/operation.
• Manages on-campus catering and vending services.
• Operates standard office equipment such as copier, calculator, cash register, computer, printers, fax, etc.
• Performs other related duties similar to the above in scope and function as required.

Minimum Qualifications

1. Combination of education, training and experience equivalent to an Associate’s degree in food service management, hospitality or culinary or related area (Experience in restaurant management or school food service may be substituted year-for-year for college education.)
2. Five (5) year’s experience in the food service industry
   • Three (3) of the five (5) years in a supervisory or operations management position in an institutional setting, cafeteria, hotel or restaurant serving at least 500 meals each day.
3. Serve Safe Certified must be provided prior to hire.

Desired Qualifications:

1. Bachelor’s degree in a related field.
2. Certified Foodservice Professional (CFP)
3. Certified Foodservice Supervisor (CFS)

Other Details

Knowledge Of :

• Basic institutional cooking practices and methods
• Principles and practices of institutional food services management
• Quality service and food merchandising
• Principles and methods of menu planning
• Proper and sanitary methods of preparing, cooking, serving and storing foods
• Basic kitchen machines and utensils
• Budget development and maintenance of budget controls
• Supervisory methods and techniques
• Analytical and interpersonal skills; strong verbal, written, negotiation, organizational and
• Computing skills
• Microsoft computer applications supporting word processing, database and spreadsheet
• Programs, as well as industry specific software
• Proper use and operation of standard office equipment and machines such as cash
• Register, calculator, copier, fax, computers and printers

Ability To:

• Effectively read, interpret, and adjust recipes
• Prepare and cook a variety of foods in large quantities
• Direct and monitor the work of others in a lead capacity
• Learn district and Education codes, policies, procedures, and regulations, and apply
• Exercise good judgment in a variety of procedural situations.
• Plan menus affording a varied and properly balanced diet
• Estimate food quantities needed and order correct amounts for economical food service
• Supervise and instruct employees in proper sanitation procedures
• Learn, interpret, successfully apply and carry out a variety of complex directions without
• Continuous supervision
• Hire, train and supervise employees
• Understand and carry out a variety of oral and written instructions independently.
• Perform mathematical calculations accurately
• Establish and maintain efficient record keeping/filing systems and prepare routine
• Prepare various reports
• Plan, organize, and prioritize work so as to meet time limits and deadlines
• Effectively work under pressure
• Analyze situations and take appropriate action regarding routine procedural matters
• Operate a variety of standard office machines and equipment including computer
• Use software programs to support work activities
• Effectively and tactfully communicate internally and externally, both orally and in writing
• Establish and maintain effective working relationships with those contacted in the
• Performance of required duties

WORKING CONDITIONS:

Environment:

• Kitchen environment.
• Working around hot surfaces

Physical Demands:

• Hearing and speaking to exchange information and interact with customers.
• Dexterity of hands and fingers to cook, stir and prepare foods.
• Seeing to read a variety of materials.
• Standing for extended periods of time.
• Walking to conduct inspections.
• Lifting up to 50 lbs

Selection Process:

After the preliminary screening, selected candidates will be invited to the campus for an initial interview with the Search Committee. Videoconference interviews (in lieu of an in-person initial interview) will be offered.  Candidates to be interviewed will be selected from applicants who most closely meet the minimum and desired qualifications.  Meeting the minimum qualifications does not guarantee an interview.  The Search Committee will recommend finalists to the Superintendent/President for a final interview.

The District reserves the right to re-advertise the position or to delay indefinitely filling of the position if it is deemed that applicants for the position do not constitute an adequate applicant pool or if funding is not available.

Conditions of Employment:

Employees must satisfy all the pre-employment requirements prior to appointment that include, but are not limited to, tuberculosis clearance (EC 87408.6), fingerprint processing, and verification of their legal right to work in the United States.  A pre-employment physical examination is required for this position.

Applicants requiring reasonable accommodations in completing the application or interview process must notify the Human Resources Office in advance.

College of the Siskiyous is an equal opportunity employer. The policy of the District is to encourage applications from ethnic and racial minorities, women, persons with disabilities and Vietnam-era veterans. No person shall be denied employment because of ethnicity or race, color, sex or gender, gender identity, age, religion, marital status, disability, sexual orientation, national origin, medical conditions, status as a Vietnam-era veteran, ancestry or political or organizational affiliation.

College of the Siskiyous is accredited by the Accrediting commission for Community and Junior Colleges of the Western Association of Schools and Colleges.

Serve Safe Certified must be provided prior to hire

Minimum Education and Experience