College of the Siskiyous

Food Services Supervisor / Cook

Job# 202200137

Salary: $63,256.00 - $80,130.00 Annually

Deadline: Continuous 

Complete job description and application available online at: https://www.schooljobs.com/careers/siskiyous/jobs/5051043/food-services-supervisor-cook

Under the direction of an administrator or manager, plans, organizes, directs, coordinates, and supervises the day-to-day operations and workflow activities of food services, including but not limited to the cafeteria, snack bar, campus vending, and catering services; provides a customer-friendly and inviting atmosphere for food services; employs an entrepreneurial approach to ensure food services operates efficiently. 

College of the Siskiyous seeks applicants who possess the skills and qualities necessary to provide exceptional support to our diverse student body. We are committed to fostering an inclusive and equitable environment that reflects the richness of our community. If you share our commitment to social and racial justice and are passionate about creating a more equitable educational experience, we encourage you to apply.

The Food Services Supervisor/Cook trains, coordinates, supervises, and formally evaluates the work of assigned employees; exercises responsibility for the planning, assigning, and supervision of food services personnel in the preparation and serving of food to students and staff. The incumbent has full supervisory level of classification, is overtime exempt, and requires effective organization, problem-solving, decision-making skills, specified cooking/baking skills and attention to detail.

Key Duties & Responsibilities

The following duties are typical for this classification. Incumbents may not perform all of the listed duties and/or may be required to perform additional or different duties from those set forth below to address business needs and changing business practices. Essential responsibilities are designated by *.

• Plans, organizes, directs, and supervises the day-to-day operations and workflow activities of college food services ensuring a high level of service and efficiency of operation. *

• Prepares, cooks, and bakes a variety of hot and cold foods, including but not limited to main dishes, sauces, soups, meats, and vegetables. *

• Develops and ensures compliance with operating policies, procedures, and regulations related to District food services in accordance with effective retail practices. *

• Hires, trains, assigns, schedules, supervises, and formally evaluates the work of food service personnel. *

• Evaluates existing food service operations for effectiveness and efficiencies; makes recommendations and implements changes in operating procedures to increase operational efficiency. *

• Plans, develops, and implements a preventive maintenance and replacement program for facilities and equipment. *

• Prepares and evaluates sales and customer count reports; takes appropriate action to generate revenue that will cover operational costs. *

• Bakes pastry items, including cookies, cakes, and specialty items. *

• Researches, reviews, analyzes, and evaluates current industry trends, best practices, and technical innovation to provide excellent customer service. *

• Reviews cafeteria layout, fixtures, and design for maximum efficiency. *

• Estimates appropriate quantities of food to be used for recipes and food items. *

• Operates a variety of food service equipment and machines, including but not limited to oven, stove, slicer, chopper, steamer, boiler, braiser, and mixer. *

• Takes and maintains inventory of stored, refrigerated, and frozen food; packages and stores leftovers. *

• Coordinates sanitation standards and ensures training of all employees. *

• Plans, prepares, and creates menus providing a varied and balanced diet. *

• Monitors foodstuffs and supplies, estimates needed quantities, purchases, receives, and maintains inventory of stock. *

• Prepares and manages assigned budget(s), analyzes variances, and makes operating forecasts to maximize efficiencies. *

• Models good customer service skills; trains and mentors assigned staff in handling customers. *

• Arranges for preparation and serving of meals for special occasions. *

• Supervises the cleaning of kitchen, kitchen equipment, and eating utensils to established standards. *

• Oversees and monitors food services inventory including but not limited to stored, refrigerated, and frozen food; packages and stores leftovers.

• Reviews and oversees food services orders including but not limited to food, kitchen and pantry products, paper goods, equipment, and general supplies;  ensures stock levels are appropriate to conduct day-to-day food services activities related to the area of assignment. *

• Monitors security and safety of the food services area/operation.

• Plans the use of leftovers. *

• Assists in the setup, preparation, serving, and clean-up of foods for special events.

• Manages on-campus catering and vending services. *

• Operates standard office equipment such as copier, calculator, cash register, computer, printers, fax, etc. *

• Performs related duties that support the overall objective of the position.

Minimum Qualifications

• Associate degree with coursework in food service management or related discipline; AND 

• Five (5) years of experience in the food industry,

• Supervisory experience in an institutional setting, cafeteria, hotel, or restaurant service with a minimum of 500 meals per day;

 OR

• Any combination of education and experience which would provide the required qualifications for the position. 

DESIRABLE QUALIFICATIONS: 

• Bachelor’s degree in a related discipline.

• Serve Safe Certification.

Other Details

Knowledge of: 

• District and college policies, procedures, and practices related to the area of assignment.

• Basic institutional cooking practices, methods, and techniques.

• Quality service and food merchandising.

• Principles, best practices, and methods of menu planning.

• Proper and sanitary methods of preparing, cooking, serving, and storing foods.

• Basic kitchen machines and utensils.

• Kitchen safety rules and regulations.

• Budget development and maintenance of budget controls.

• Supervisory methods and techniques.

• Basic research and analytical methods and techniques.

• Organizational operations, policies, and objectives.

• Record-keeping, record and file retrieval, filing, and file sharing techniques.

• Effective communication skills, both verbally and in writing.

• Modern office practices, procedures, methods, and techniques. 

• Correct English usage, grammar, spelling, punctuation, and vocabulary. 

• Interpersonal skills using tact, patience, and courtesy. 

• Operation of computers, software programs and applications, computer hardware, and peripheral equipment including those specifically related to the food service industry, and hardware peripherals.

• Proper use and operation of standard office equipment and machines such as cash register, calculator, copier, fax machine, and printers.

• Mathematic calculations.

• Microsoft Office Suite (Word, Excel, Outlook, and PowerPoint).

Ability to:

• Independently perform the essential responsibilities of the position.

• Effectively read, interpret, and adjust recipes.

• Prepare and cook a variety of foods in large quantities.

• Direct and monitor the work of others in a lead capacity.

• Learn and apply District policies, procedures, and regulations.

• California Education Code related to the area of assignment.

• Plan menus affording a varied and properly balanced diet.

• Estimate food quantities needed and order accordingly for economical food service.

• Supervise, train, and direct employees in proper sanitation procedures.

• Plan, coordinate, organize, and prioritize workload to meet schedules and timelines.

• Coordinate flow of communications and information as needed.

• Generate and prepare comprehensive reports related to the area of assignment. 

• Compose effective correspondence.

• Maintain a variety of records, logs, and files.

• Utilize a computer to input and/or extract data, maintain automated records, and generate computerized reports.

• Work independently with little direction.

• Communicate effectively both verbally and in writing.

• Determine appropriate action within clearly defined guidelines. 

• Add, subtract, multiply, and divide with speed and accuracy.

• Establish and maintain cooperative and effective working relationships with others during the course of work. 

LICENSES AND OTHER REQUIREMENTS

May be required to possess or demonstration an ability to obtain a valid driver license, if driving is required as an essential responsibility of the position.

May be required to travel for various off-site meetings, trainings, conferences, workshops, and/or events in support of the overall objective of the position.

College of the Siskiyous is an equal opportunity employer. The policy of the District is to encourage applications from ethnic and racial minorities, women, persons with disabilities, and Vietnam-era veterans. No person shall be denied employment because of ethnicity or race, color, sex or gender, gender identity, age, religion, marital status, disability, sexual orientation, national origin, medical conditions, status as a Vietnam-era veteran, ancestry, or political or organizational affiliation.

College of the Siskiyous is accredited by the Accrediting commission for Community and Junior Colleges of the Western Association of Schools and Colleges.