As the Tray Line Supervisor, you will be responsible for Tray Line Meal production in your kitchen, reporting directly to the Operations Manager, then Executive Chef. The Tray Line Supervisor plays an integral role in managing the Tray Line production operations while ensuring resident, and customer service. This successful leader must have the ability to work in a diverse work environment while remaining focused on client and customer satisfaction. Delivery times, sanitation and food temperatures are a quintessential part of the position.

PRIMARY ESSENTIAL FUNCTIONS (PERFORMANCE FACTORS):

• Ensures tray line start times are met.
• Ensures delivery times are met.
• Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
• Maintains basic food storage sanitation principles.
• Oversees tray line operations in accordance with established standard of quantity, quality control, taste and presentation, temperature and delivery.
• Operational oversight with a hands on leadership style, with competencies of all areas of the tray line operation.
• Maintains a neat, clean, well-groomed appearance.
• Partner with Management to follow HACCP standards and ensuring HACCP logs are accurately filed, enforcing proper sanitation practices.
• Support the culinary department in ensuring compliance with health requirements, Health Department regulations, and Department of Labor regulations as they pertain to the operation
• Supervise tray line personnel and work in a cooperative manner with team members, guests, and client personnel.
• Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions
• Provides leadership and guidance to team members in the serving of high quality and great tasting meals.

SECONDARY TASKS, DUTIES, & RESPONSIBILITIES:

• Communicating with internal departments as related to the tray line and attending meetings as appropriate.
• Assist with identifying and rectifying hazardous situations and eliminating risk to the company; taking safety precautions as necessary
• Interpreting and ensuring compliance with Keswick policies, procedures, and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes

WORK ORIENTATION & EXPERIENCE REQUIRED:

• Back-of-House.
• Assembly Line.
• Delegation

EDUCATIONAL REQUIREMENTS:

• 2 years of related experience and/or training in food production.
• High school diploma or equivalent required.

PHYSICAL REQUIRMENTS & ENVIRONMENT/WORKING CONDITIONS:

• Requires work in the kitchen area with extreme heat conditions and frequent interaction with heated equipment, grease, and other at-risk conditions.
• Involves repetitive motion, walking and/or standing for extended periods of time.
• Frequent lifting, pushing, and carrying sometimes up to 50 Lbs.

Keswick is an Equal Opportunity Employer.