Dining Services Shift Supervisor

TITLE: Dining Services Shift Supervisor

POSITION NO.: P01527

SECTION: FPSI - Dining Facilities

HIRING SALARY: $31,255.86 - $34,409.94 annually; all salary calculations start at the minimum salary

HOURS: 9:00 A.M.

• 6:00 P.M., Monday

• Friday

CONTACT: Human Resources (850) 201-8510 or via email hr@tsc.fl.edu

MAJOR FUNCTION: The Dining Services Shift Supervisor position is housed within the Florida Public Safety Institute (FPSI) Dining Facility, and will report directly to the Dining Facility Manager. This is a skilled work leading a shift of staff serving, preparing and cooking meats, vegetables, soups, gravies, potatoes and other items.

Primary duties will include, but are not limited to:

• Works under the direction of the Food Services Director preparing and placing orders for food, paper goods and chemical products required in the Dining Facility. Receives food and other deliveries, accounting for all items received.
  
  Supervises the daily activities of Kitchen Workers and OPS Kitchen Workers. Serves as manager of the Dining Facility in the absence of the Manager.

• Serves as lead cook. Prepares baking pans, sets oven temperatures and monitors cooking times.
  
  Operates ovens and grills. Prepares and cooks meats, vegetables, soups, gravies, and potatoes in accordance with appropriate health and safety considerations and in a nutritious and aesthetically pleasing manner. Prepares puddings, sauces, and fillings for bakery products as needed. Prepares salad items and soups as needed.

• Ensures sanitary conditions are maintained in work and storage areas by Kitchen Workers and OPS Kitchen Workers. Cleans grills, stoves, ovens, cooking vats, and serving areas as needed.

• Serves patrons at food counters.

MINIMUM TRAINING AND EXPERIENCE: A High School diploma and three (3) years of food preparation experience, one (1) year of which must have been in a supervisory capacity.

SUCCESSFUL CANDIDATES WILL DEMONSTRATE THE FOLLOWING: Knowledge of food service safety and sanitation procedures and requirements.

Skill in operating maintaining food preparation equipment. Ability to safely operate commercial kitchen equipment. Ability to follow written and verbal instructions.

Ability to prioritize and complete work. Ability to communicate effectively. Ability to make independent decisions or judgements. Ability to understand and apply applicable rules, regulations, policies, and procedures

ENVIRONMENTAL AND PHYSICAL DEMANDS: Required job duties are normally inside a kitchen in extreme heat/high humidity and require essential physical abilities such as lifting, carrying hot items, pushing more than 25 pounds; walking standing; bending; stooping; good vision and hearing; reaching above shoulders; working with food; cooking equipment, cleaning chemicals etc. Reasonable accommodations may be made to enable individuals with disabilities to perform an essential function.