Position Summary:

Coordinates the activities of the Food Service Production Department to provide outstanding dining options to our contracted client. Directs and organizes food preparation activities related to purchasing and distribution while ensuring adherence to sanitation standards and safety practices.

Key Accountabilities:

• Supervises food storage, production and service programs.
• Maintains inventory system for food and supplies.
• Ensures food preparation for optimal nutrition and economic handling of food as well as efficient usage of time.
• Assists with menu planning and purchases necessary food and supplies.
• Checks food for flavor, temperature, and appearance on a regular basis.
• Maintains ongoing communication with Food Service Director to keep informed of customer nutritional concerns.
• Assists Food Service Director with employment decisions of assigned department to include: interviewing applicants for employment, providing feedback on employee performance, and recommending disciplinary action as required.
• Provides orientation and job specific training to employees.
• Plans, conducts, and oversees continuous employee training.
• Prepares work schedules, vacation schedules, etc. for assigned department. Maintains records of tardiness and absenteeism.
• Maintains facility specific staffing patterns to include: appropriate levels, replacement procedures, and assignments appropriate to qualifications.
• Attends department head, safety, infection control, quality assurance, and other facility or corporate meetings as directed.
• Makes frequent inspections of all work, storage, and servicing areas to determine that regulations and directions governing Foodservice activities are followed including compliance with safety and sanitation.
• Implements HACCP requirements as defined and outlined by the Corporate HACCP Plan.
• Plans and/or conducts and retains records of monthly staff meetings, employee training and/or in services for assigned area of responsibility.
• Keeps Food Service Director informed of department activities, needs, and problems.
• Other duties as assigned.

Minimum Requirements:

• Minimum 2 years experience coordinating food service operations.
• Demonstrated ability to teach others is required.
• Demonstrated ability to relate well to individuals and groups with widely varying backgrounds, perspectives, education, and skills is required.
• Excellent work record, superior communication, cooperation, and organizational skills required.
• Demonstrated experience in supervising large staff required.

Working Conditions:

• Must be able to remain standing for most of working hours.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to hot, humid work areas.
• May be exposed to sharp instruments and power driven equipment.
• May be exposed to caustic chemicals.

About Elior North America

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 17,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Click here to view a video about Elior North America

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.