Assistant Food Service Director

Food Services & Agriculture Supervisor

Supervises, guides, and / or instructs the work assignments of subordinate staff. Plans, directs, or coordinates activities of an organization or department that serves food and beverages. Coordinates the preparation of food for institutions, schools, hospitals, lodges, or cafeterias. Ensures adequate inventory of food and related supplies. Supervises and plans work of assigned staff. Takes customer orders, apportions food on plates and serves food to facility residents, employees and patrons and take out orders. Coordinate and oversee culinary / banquet needs. Oversees food service inventory and estimates the amount and cost of required supplies such as food and ingredients. Implements the management of the food and supply purchase, delivery, storage and issue system. Keeps records required by government agencies regarding sanitation and food subsidies when appropriate. Manages all food production and service activities. Monitors compliance with health, sanitation, safety and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitors compliance with safety, sanitation and health rules and standards. Monitors food preparation methods, portion sizes, garnishing, presentation and display of food. Oversees quality control of all aspects of food service by conducting inspections for adherence to established guidelines. Performs facility sanitation inspections. Provides input for the development of food service operations policies and procedures. Schedules and receives food and beverage deliveries, checking delivery contents in order to verify product quantity and quality. Trains and directs staff and temporary workers in proper techniques of food preparation.