The Production Supervisor is responsible for supervision of employees in a fast paced and excellence focused food service operation. The Café is a quick service meal option serving students, faculty, staff, and guests and is open 7 days per week from 7:30am-midnight during the academic year. Night and weekend work is required. During the summer, the Café is only open for lunch Monday through Friday, so work may not be available in the unit, but other campus work opportunities may be offered. experience is required for the Production Supervisor position.
Responsible for supervision of production employees in a fast pace college dining operation, the person working this position will assist the Executive Chef with all back of the house operation, including development of seasonal and specials menus coordinating all food production and ordering.
Knowledge of sanitation standards to handle and monitoring food being serve to our guests.
Must be able to demonstrate high level of cooking skill and great customer service skills.
Food Prep- All food preparation work for assigned food items and weekly specials as well as any additional prep work assigned by The Executive Chef. Food must be prepared according to recipe specifications and done within the boundaries of financial responsibilities. Must be compliant with all sanitation requirements of the state. Proper cleaning of assigned areas on a regular basis.
Supervision of Staff – Monitoring the individual performance of employees under their care. Will assist in employee’s evaluations, progressive discipline and proper documentation for all performance issues.
Leadership- Lead by example: Teach, coach, and motivate employees on a daily basis while maintaining high standards.
Have a commitment to fast and friendly service. Be attentive to customer needs, speed of service and quality of product.
Must have positive attitude and ability to work under pressure.
Communication- Responsible for communicating on a regular basis any inconsistencies as they relate to area of responsibility with the Executive Chef. Must maintain on-going feedback with the chef to eliminate mistakes and improve efficiency of production, staff issues and procedures.
Purchasing- Assist the chef in all food ordering, responsible for maintain walk-in coolers, stock rooms and production areas clean and organized following health department and Davidson College polices and practices.
Line Cooking-May be required to work a station on the cook line as needed to prepare menu items to order for customers.
High School diploma or equivalent.
3 years of experience in a supervisor role in a high volume food service establishment
Requires good organizational skills, ability to communicate well verbally and in writing. Requires a highly motivated hands on and committed professional who is a team player and seeks to meet and maintain high unit standards. Must have good judgment and problem solving skills. Prior supervisory experience is required. Basic computer skills required, including use of Microsoft Outlook, Word, some Excel and researching on the internet.
ServSafe certification is required.
Reports to: Executive Chef-Davis Cafe
Working Conditions: Work in industrial kitchen with heavy equipment; sharp utensils and cutlery; steam tables and ovens; requires ability to lift 20-50 pounds. Area may be steamy and hot with exposure to cold storage.
To apply, please go to http://employment.davidson.edu and include a resume.
At Davidson College, we believe the college grows stronger by recruiting and retaining a diverse faculty and staff committed to building an inclusive community. In order to achieve and sustain educational excellence, we seek to hire talented faculty and staff across the intersections of diverse races, ethnicities, religions, sexual orientations, gender identities, ages, socio-economic backgrounds, political perspectives, abilities, cultures, and national origins.