Food Service Supervisor - Hickam

Nov 02 2017
Lanakila Pacific |Honolulu|Full Time
Job Description

Responsible for the efficient operation of all aspects of the Joint Base Pearl Harbor-Hickam Mess Attendant Services Contract performance work statement, special contract requirements and personnel management in conjunction with the rehabilitation program to provide evaluation, training and employment for workers with disabilities.  Is responsible for the operation of this division to include all evaluation, training and production assignments and duties.  Is responsible for the supervision and orientation of all workers assigned which includes making evaluations, written recommendations for recognition and disciplinary actions.  Serves as Acting Project Manager as assigned.

 

 

 

ESSENTIAL DUTIES & RESPONSIBILITIES:

 

Production

 

Carries out and oversees all aspects of the contract performance work statement, special contract                   requirements and personnel management.

Assist in Orders subsistence and supplies, oversees storeroom and subsistence management program.  Maintains “zero” end of year cost balance.

Plans and directs work of food service program staff to meet all requirements.

Alternate quality control manager, coordinating contractor quality control inspection program, customer survey review, deficiency resolution, and contractor liaison for all military excellence in food service operation.

Coordinates training, evaluates, motivates and, when necessary, provide recommendations for disciplinary action.  Assures that employees conduct themselves professionally and respect the military they serve.

Represents as alternate contractor in government representative meetings.  Accompanies quality assurance evaluators on inspections.

Evaluates and trains staff.

Conducts periodic and unannounced quality assurance inspections.   Maintains project manager’s office copy of the contract and modifications.  Maintains a resource library of government and contractor information and management materials.

Performance of the Supervisor is measured in terms of the facilities overall performance, quality assurance evaluations, customer comments, cost control, quality control and sanitation and personnel management.

 

Orientation, Supervision and Training of Employees

Orients employees to Lanakila Pacific values.

 

Provide staff with necessary training and supervision to carry out their duties.

Utilize proper training techniques to train new employees.

Insures that the performance and attendance records of all assigned staff members is evaluated and plans for specific training activities according to their needs.

Participates in production to teach and train employees, corrects errors and gives support and encouragement.

Insures that staff follow proper procedures for clocking in and out and all hours are accounted for   payroll submission.

Insures that all staff follow all rules, regulations and sanitary guideline.

Manage, counsel and document employees’ performance and/or conduct.

Informs and works with consumers of services in communicating with families, care providers, counselors, funding source representatives, employers and co-workers.  Functions as an advocate for persons with disabilities.

 

JOB REQUIREMENTS

 

MINIMUM QUALIFICATIONS:

 

Education/Experience:

 

A high school graduate with two years of work experience to include supervisory experience in food service/ restaurant operations/ vocational training or other related work experience.

 

Preferred: Associate degree in Food service/Restaurant Management or related field.

 

Skills/Knowledge/Abilities:

 

Must be able to pass criminal background check to gain access to military base.

Demonstrate ability to meet the physical demand of the job.

Must be able to work day or evening shift.

Demonstrate ability to manage and counsel employees’ performance and/or conduct

Demonstrate ability to communicate effectively both orally and in writing in English language, give     instructions or directions to others and seek information from a variety of sources.

Demonstrate basic level computer proficiency in Microsoft Applications or similar ones

 

WORKING CONDITIONS:

 

Air Conditioned dining hall; Steam and heat from cooking and dish washing often cause uncomfortably high temperatures.  The area is usually noisy and there is danger of slipping on floors where food or beverages have been dropped or which are wet from daily mopping that is usually performed while the workers are in the area. Some workers may be subjected to getting wet while using steam/pressure-washing equipment.  Some workers are exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator or freezer.                                        

 

 

WORKING HOURS: 

 

Shift work – Morning Shift, Day Shift, Evening Shift

 

 

 

EQUIPMENT USE:

 

      Types of equipment that may require operation may include but not be limited to the following:  slicing/dicing machine, knives, microwave/toaster/convection oven, automatic dishwashing equipment, conveyors, vacuum, floor machines, steam/pressure washers, cash register, calculator, etc.