Food Svc Spec III - Quality Ctrl - 61084120 - DINE

This position is within a food service unit, specifically designed for small to medium-sized operations where efficiency and quality are paramount. The establishment takes pride in providing well-prepared meals in a clean, organized, and well-managed environment, focusing on quality control and adherence to health and safety standards. This role plays a vital part in ensuring that food production and service not only meet but exceed expectations, contributing significantly to customer satisfaction and operational success.

The role of Quality Control/Attendant Supervisor is a supervisory and hands-on position under the guidance of the Lead Cook. The incumbent will be responsible for assisting with inspections and overseeing staff responsibilities to maintain high standards in meal preparation and service. This includes helping with staff training to ensure all team members understand and follow protocols related to cooking, baking, sanitation, and customer service. The supervisor must be adept at managing workflow and covering shifts as necessary to maintain consistent service quality. Familiarity with headcount and cashier procedures is essential, including meal adjustments and posting meal requirements, which ensures smooth transactions and accurate meal tracking.

In addition to supervisory duties, the role involves stepping in as a backup for preparation and cooking tasks, supporting the culinary team in meeting production demands. The supervisor must be capable of reading and interpreting recipe cards and production sheets accurately to prepare meals that comply with nutritional and quality standards. Knowledge of procurement, storage, and distribution of food products is necessary to support inventory management and ensure freshness and safety of ingredients.

An essential aspect of this position is the application of dietetic principles when planning and reviewing menus to guarantee nutritional adequacy, dietary balance, and the appealing presentation of food. This role requires a solid understanding of food service management principles, as well as the equipment and methods used in a dining facility environment. The supervisor is responsible for enforcing sanitary and safety procedures to comply with health regulations, protecting both staff and customers.

The ideal candidate will have a high school diploma and at least three years of supervisory experience or extensive cooking experience in quantity and quality cooking or baking. Being Servsafe certified is also a mandatory qualification, highlighting the importance of food safety knowledge in this role. The supervisor must demonstrate the ability to collaborate effectively with the Lead Cook and operate independently when required.

This role requires strong record-keeping skills, with the ability to maintain food service records and prepare detailed written reports. Candidates will be expected to apply using the official South Carolina State Employment Application, as resumes are not accepted in place of this application. Upon selection, applicants will need to provide official transcripts to verify any college credits or degrees claimed. Notifications about the job status will only be communicated to those selected for an interview, emphasizing the competitive nature of this position.