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-Supervises employees engaged in serving food and in maintaining cleanliness of food service areas and equipment.
-Trains workers in performance of duties.
-Assigns and coordinates work of employees to promote efficiency of operations.
-Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.
-Assist in keeping records, such as amount and cost of meals served and hours worked by employees.
- Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.
-May assist in preparing work schedules and evaluates work performance of employees.
-May direct preparation of foods and beverages.
-May interview, select, or hire new employees in absence of manager.