Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Supervisor at our location in Artesia, NM. • The shifts are either early morning, day or afternoon, evening, night or overnight. • This is 7 days a week operation- 40 hours a week Sunday through Saturday. Job Summary • Responsible for monitoring and supervising all staff. • Ensure everyone on shift is properly trained. • Direct job duties and work efforts • Ensure that all serving assignments are filled. • Ensure all areas of dining facility are clean and ready for the next hours of operation. • Ensure proper Workplace Safety protocols and Standards are being adhered. • Ensure employees are properly handling chemicals. • Responsible for proper completion of cleaning schedules. • Responsible for implementing quality control procedures to enhance presentation and service. • Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct. Southern Foodservice Management’s Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: • Exhibits a positive, friendly and respectful attitude towards guests and other team members. • Arrives to work on time and in correct uniform, clean shoes, clean pants and shirt, apron, name tag, and a SMILE. • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. • Promotes a fun and efficient work environment, focusing on guest satisfaction. Duties and Responsibilities Cleaning Assignment • All areas inside and outside of the dining facility are clean and organized. • All pot wash, equipment, chemicals storage and disposables storage. Daily-Employee Hygiene – All Employees must • Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs. • Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns. • May not work with acute respiratory illness and cannot work with contagious illness. • Use disposable gloves and change per guidelines; smoking is only in designated areas. • Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand-washing techniques. Daily-Sanitation Requirements • Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use. • Towels used for cleaning are to be kept in clean wash solution. • Disposable towels for sanitizing are to be kept in a clear sanitizer solution. • Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use • All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. Requirements Physical Requirements • Strength: Lift up to 50lbs • Posture: Standing 50%, Walking 50% • Movement of objects: Frequent • Heavy Lifting, Heavy Carrying, Pushing, Pulling • Climbing or Balancing: Occasional • Stooping: Occasional • Reaching: Frequent • Handling: Frequent • Talking/Hearing: Frequent • Seeing: Frequent • Temperature Variation: Frequent