Food Svc Spec III - Quality Ctrl - 61084120 - DINE
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At a glance
Requirements
Credentials this posting asks for.
Job overview
State of South Carolina is hiring a Food Svc Spec III - Quality Ctrl - 61084120 - DINE. Works under the supervision of the Lead Cook in a small to medium‑sized food service unit, assisting with inspections, staff training, and overseeing staff duties while also serving as a backup for food preparation and cooking. The Quality Control Attendant Supervisor becomes familiar with headcount and cashier procedures, meal adjustments, serving‑line appearance, posting meal requirements, and shift coverage, and maintains records and reports.
Key focus areas include Assist with inspections and staff training, Oversee staff job duties, and Backup preparation and cooking/baking of food products.
Successful candidates bring High School Diploma, 3 Years Supervisor Experience Or Cooking Experience, and Servsafe Certified. Important skills include Headcount Procedures, Cashier Procedures, Meal Adjustment, Serving Line Appearance, Posting Meal Requirements, and Shift Coverage.
Skills & qualifications
Skills
Qualifications
Full job description
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.
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.
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.
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