Commissary Supervisor - 516600

Summary:
The Commissary Supervisor is responsible for supervising day-to- day activities of subordinates in the
Commissary/Kitchen; providing excellent service to all customers through prompt and courteous service,
and maintaining knowledge of and compliance with all corporate standards. The Commissary Supervisor
will interact with coworkers in a friendly, enthusiastic and outgoing manner and encourage, through
leadership and example, the highest level of performance by other associates. This position is also
responsible for aiding in monitoring associate productivity, assigning responsibility for specified work
and/or functional activities, giving work directions, monitoring scheduling to ensure that all shifts are
covered and performing all other responsibilities as directed by the business or as assigned by
Management. This is a non-exempt position and typically reports to the Commissary Manager,
depending on local requirements.
Essential Functions:
 Aids in monitoring associate productivity; supervises the day-to- day activities of subordinates and
assigns responsibility for specified work and/or functional activities
 Creates and monitors commissary/kitchen staffing in compliance with budget guidelines and
monitors schedules to ensure that all shifts are covered, as well as assists management in
covering shifts
 Processes information from ordering and receiving forms according to company standards and
correctly enters into the Food Management System (FMS); reviews orders and resolves errors
promptly; updates information in the FMS as needed; periodically monitors the exception report
 Responsible for controlling shrink in the commissary/kitchen
 Receives and stores goods according to company standards; pulls, transports and delivers goods
according to company and branch standards
 Maintains commissary/kitchen equipment and reports any needed repairs to maintenance
 Coordinates with management to ensure all commissary/kitchen associates are trained on all
commissary/kitchen rules and standards, as well as receive appropriate on-the- job training,
including how to use equipment in a safe and efficient manner
 Maintains security procedures for the commissary/kitchen and ensures a safe working
environment throughout the department for all associates
 Promotes safety and sanitation; inspects commissary/kitchen for cleanliness; maintains safe
practices regarding the operation of equipment; enforces safety guidelines and builds awareness
about safety; maintains all HMSHost and brand standards and those of regulatory agencies
 Ensures product quality; performs routine quality assurance audits and ensures associates are
adhering to all commissary/kitchen procedures and standards
 Implements product rotation based on product code dates; order product and participates in
physical inventory count as required
 Completes opening, daily and closing procedures/checklists in accordance with the Company
 Sets example of company standards and safety guidelines and holds associates to this standard,
including uniform/appearance
 Practices, teaches and maintains HACCP standards and all government regulatory procedures
and guidelines where applicable
 Assists with monthly inventory count and inspection
 Carries out all other reasonable requests by management

Minimum Qualifications, Knowledge, Skills, and Work Environment:
 Requires a High School diploma or the equivalent (GED)
 Requires 1-3 years Warehouse Supervisory/lead experience
 Must be at least 21 years of age
 Must have an acceptable driving record and a valid driver’s license
 Must be computer proficient, with knowledge of Microsoft Office Suite

 Must be well organized and attentive to detail
 Requires Ability to work a flexible schedule including nights, weekends, and holidays
 Requires the ability to speak, read and comprehend instructions, short correspondence, and
policy documents, as well as converse comfortably with customers
 Requires the ability to stand for long periods of time, as well as the ability to bend and twist to
perform normal job functions
 Requires the ability to lift and maneuver items weighing up to 80 lbs
 Requires the ability to operate equipment that requires continual and repetitive hand and arm
motions
 Demonstrated knowledge of product, service, quality, equipment and operations standards
required
 Demonstrated ability to train and motivate staff