Food Service Supervisor (Broward Addiction Recovery Center)

Benefits of Broward County Employment

High Deductible Health Plan - bi-weekly premiums:

Single $10.90 / Family $80.79

Includes a County Funded Health Savings Account of up to $2400 Annually

Consumer Driven Health Plan - bi-weekly premiums:

Single $82.58 / Family $286.79

Florida Retirement System (FRS) - Pension or Investment Plan

457 Deferred Compensation employee match

Eleven (11) paid holidays each year

Vacation (Paid Time Off) = 2 weeks per year

Up to 40 hours of Job Basis Leave for eligible positions

Tuition Reimbursement (Up to 2K annually)

General Description
Supervises a staff of cooks and food service workers in large-scale production of meals.
Works under close to general supervision according to set procedures, but determines how or when to complete tasks.

Minimum Education and Experience Requirements
Requires four (4) years of experience in large-scale commercial food preparation in a health care facility including one (1) year of lead work/supervisory experience or closely related experience.

Special Certifications and Licenses Required
Must have and maintain ServSafe Food Protection Manager Certification, or similar.

Preferences

The functions listed below are those that represent the majority of the time spent working in this class. Management may assign additional functions related to the type of work of the job as necessary.

Supervises staff in cooking and preparing foods for meals and instructing subordinates in food processing methods and procedures; plans work schedules.

Supervises meals in the dining room and the distribution of meals to clients and employees. Ensures meals are served at scheduled times. Recommends changes in procedures for food preparation and service. Determines the quantity of foods to be prepared.

Oversees the maintenance of the cleanliness of equipment and the work area, ensuring compliance with proper sanitary requirements of local, state, and federal regulations.

Plans menus and the ordering and receiving food supplies. Ensures deliveries are reconciled with purchases. Monitors food cost and portion control. Maintains food costs records and process invoices.

Maintains food storage to ensure wholesomeness and to prevent food contamination.

Performs training and development of immediate staff in quantity food preparation, storage guidelines, and therapeutic diets.

Assists with professional growth of staff per county requirements.

Must be able to perform the duties of a Cook.

Maintains security of kitchen and food service equipment and food supplies.

Performs related work as assigned.

Physical Demands

Physical demands refer to the requirements for physical exertion and coordination of limb and body movement.

Performs light work that involves walking or standing most of the time and involves exerting up to 20 pounds of force on a regular and recurring basis, or skill, adeptness and speed in the use of fingers, hands or limbs on repetitive operation of electronic office or kitchen equipment within moderate tolerances or limits of accuracy.

Unavoidable hazards refer to the job conditions that may lead to injury or health hazards even though precautions have been taken.

Involves routine and frequent exposure to extreme heat and/or cold; wet or humid conditions.

County Core Competencies

• Collaborates: Building partnerships and working collaboratively with others to meet shared objectives.
• Customer focus: Building strong customer relationships and delivering customer-centric solutions.
• Instills trust: Gaining the confidence and trust of others through honesty, integrity, and authenticity.
• Values differences: Recognizing the value that different perspectives and cultures bring to an organization.