Food Svc Spec III - Quality Ctrl - 61084120 - DINE

State of South Carolina; Columbia (SC); On-site; USD 40,000 - 50,000; Full time

Job summary

State of South Carolina is seeking a Quality Control/Attendant Supervisor to work under the Lead Cook in a small to medium-sized food service unit. The role includes assisting with inspections, staff training, and supervising staff duties, with backup duties in food preparation and cooking.

The position requires a high school diploma with 3 years of supervisor or quantity cooking experience, and ServSafe certification.

Qualifications

• High school diploma with 3 years of supervisor experience and/or cooking experience in quantity and quality cooking or baking.
• ServSafe Certified.

Responsibilities

• Works under the supervision of the Lead Cook in a small to medium-sized food service unit; assists with inspections, staff training, oversee staff job duties.
• Back-up in the preparation and cooking/baking of food products; familiar with headcount/cashier procedures, meal adjustment, and serving line appearance.

Skills

Supervisory experience

Cooking in quantity

Quality standards

Education

High school diploma

Job description

Job Responsibilities

Works under the supervision of the Lead Cook in a small to medium-sized food service unit; and assists with inspections, staff training, oversee staff job duties. Also helps as a backup in the preparation and cooking/baking of food products. As the Quality Control/Attendant Supervisor, you need to become familiar with headcount/cashier procedures, meal adjustment, and appearance of the serving line, posting meal requirements, and help with shift coverage.

Minimum And Additional Requirements

A high school diploma with 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.

Additional Comments

Knowledge of the procurement, storage, preparation, distribution and serving of food products. Knowledge of dietetic principles involved in planning and reviewing menus for nutritional adequacy, dietary balance and attractiveness of prepared food products. Knowledge of principles and procedures of food service management. Knowledge of the methods, materials and appliances used in a dining facility. Knowledge of sanitary and safety procedures pertaining to dining operations and/or general food preparation and service. Ability to maintain food service records and prepare written reports.

A resume will not be accepted in lieu of an online South Carolina State Employment Application. Only those applicants chosen for interview will be notified of job filled status . Note: Applicants indicating college credit, degree(s) or specialized training on the application shall provide an official copy of transcripts upon notification of selection for hire. This serves as verification of credentials listed on the application.