Position: Food Svc Spec II – QC Supv – DINE
About: Works under the supervision of the Lead Cook in a small to medium-sized food service unit, assisting with inspections, staff training, overseeing staff job duties, and as a backup in the preparation and cooking/baking of food products. The Quality Control/Attendant Supervisor role involves becoming familiar with headcount/cashier procedures, meal adjustments, appearance of the serving line, posting meal requirements, and assisting with shift coverage.
Requirements: High school diploma; 3 years of supervisor experience and/or cooking experience in quantity and quality cooking or baking; Servsafe Certified; ability to work in cohesion with Lead Cook with little to no supervision; ability to read and prepare meals utilizing recipe cards and production sheets.
Benefits: health insurance, 401(k)
