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FOOD SERVICE SUPERVISOR 2 - 04162024- 57060
•10 days ago
| Estimated Pay | $23 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | Chattanooga, Tennessee |
Compare Pay
Estimated Pay We estimate that this job pays $23.31 per hour based on our data.
$16.63
$23.31
$36.38
About this job
Job Information
Opening Date/Time04/16/2024 12:00AM Central TimeClosing Date/Time04/22/2024 11:59PM Central TimeSalary (Monthly)$2,825.00 - $4,225.00Salary (Annually)$33,900.00 - $50,700.00Job TypeFull-TimeCity, State LocationChattanooga, TNDepartmentMental Health and Substance Abuse ServicesState of Tennessee Job Information
LOCATION OF (1) POSITION TO BE FILLED: DEPARTMENT OF MENTAL HEALTH & SUBSTANCE ABUSE SERVICES, MOCCASIN BEND MENTAL HEALTH INSTITUTE , HAMILTON COUNTY
Qualifications
Education and Experience: Education equivalent to graduation from a standard high school and experience equivalent to three years of increasingly responsible full-time volume food service work.
Substitution of Experience for Education: Qualifying food service experience may substitute for the required education on a year-for-year basis.
Substitution of Education for Experience: Additional coursework at an accredited college or university in dietetics, food service systems administration, or other acceptable field may substitute for the required experience on a year-for-year basis to a maximum of two years.
Necessary Special Qualifications: None
Examination Method: Education and Experience,100% for Preferred Service positions.
Summary
Summary: Under general supervision, is responsible for supervisory food service work of routine difficulty in supervising a relatively small group of food service workers, cooks and other personnel in volume food preparation and service on an assigned shift; and performs related work as required.
Distinguishing Features: An employee in this class may be assigned to act as supervisor of service, clean-up, kitchen, traying, special diet, and other activities or a combination thereof on an assigned shift with relatively small numbers of subordinates, or may act as assistant shift supervisor on a shift with higher numbers of employees. This class differs from that of Food Service Supervisor 1 and lower level food service job classes in those incumbents of the latter have less supervisory responsibility and are subordinates to incumbents of this class. This class differs from that of Food Service Supervisor 3 and higher level food service job classes in that incumbents of the latter have higher supervisory responsibilities.
Responsibilities
Guiding, Directing, and Motivating Subordinates:
- At central food service locations, may be assigned to supervise a relatively small number of employees or to act as assistant shift supervisor of larger numbers of employees in any combination of volume food service activities such as kitchen food preparation, service and clean-up, special diet preparation traying, and related functions.
- Assigns, trains, supervises, and evaluates a staff of subordinate food service personnel on an assigned shift.
- Evaluates performance of subordinate staff.
- Keeps and prepares a variety of routine records and reports such as time sheets, daily and weekly order sheets, daily and weekly diet orders and changes, meal counts, disciplinary actions, and other records and reports.
- Assists in making recommendations on matters such as employment, retention, promotion, discipline, and other personnel actions.
- Takes and utilizes information from treatment team, dietetic, and other personnel to ensure the proper nutrition of residents.
- Checks work and service areas to ensure that proper sanitation and safety precautions are being observed in work.
- May order or help order supplies.
- Keeps meal counts.
Competencies
Competencies:
- Customer Focus
- Motivating Others
- Integrity and Trust
- Directing Others
- Conflict Management
- Decision Quality
- Delegation
- Priority Setting
- Listening
- Approachability
- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques
- Talking to others to convey information effectively
- Understanding written sentences and paragraphs in work related documents
- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
- Understanding the implications of new information for both current and future problem-solving and decision-making
- Communicating effectively in writing as appropriate for the needs of the audience
- Be physically able to perform required job tasks
- The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material
- The ability to listen to and understand information and ideas presented through spoken words and sentences
- The ability to communicate information and ideas in speaking so others will understand
- The ability to add, subtract, multiply, or divide quickly and correctly
- The ability to read and understand information and ideas presented in writing
Tools & Equipment
- Electronic Devices
- Basic Office Equipment
- Motor Vehicle
- Commercial food preparation equipment
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