Lead Supervisor, Food Service Environment

Job Description Job Description Position: Lead Supervisor (LFSW) Reports to the Messhall Manager Position Summary Ensure compliance with the performance work standards for food handling, serving, cleaning and distribution. Working under the direction of the GMI Food Service Management Team and the Grace Management Project Manager. This is considered a working position, therefore you will be required to perform mess attendant duties or cashiering. The employee in this position should exhibit the highest quality of work performance (with leading by example) in duties that apply to the mess attendants along with the professionalism of working with a diverse group of individuals. Performance is evaluated on compliance with instructions, accepted serving practices, customer service skills, and sanitary requirements. LANGUAGE SKILLS The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is occasionally required to walk, stoop, kneel, or crouch, ; and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually in excess of 90 degrees. The noise level in the work environment is usually loud. Duties and responsibilities: · Inspect all employees for uniform requirements as outlined in company dress code policy. · Communicate with oncoming lead mess attendants to report staffing or operational concerns. · Report any incident/accident to FSM and Project Management Office. · Responsible for completing accident/incident form in case of an accident/incident. · Observe and Direct FSW’s as it relates to work performance and unit requirements, pre, during, and post meal. · Monitor service areas, dining room, ware-washing, and pot and pan areas prior to, during and after meals for correct techniques and cleaning schedules. · Assist in areas where needed, but not to the extent to limit monitoring the overall operation. · Notify Food Service Manager and Project Manager immediately of malfunctioning, inoperative, unsafe, or hazardous equipment cleaned or used by contract personnel. · Utilize available manpower to the fullest extent during peak hours and control employee breaks. Assigns employees break at least critical times and replaces absent employees for their particular shift, to include phoning co-workers to report to work. · Ensure that employees are adhering to their scheduled tasks and hours, clocking in and out accordingly and accurately on the time sheets. · Issue supplies and cleaning materials to staff. · Monitor and supervisor the statement of work training provided by GMI. · Perform other duties as assigned by supervisor. · Participate in all other training required by funding source(s) and/or the Corporation such as Human Rights & Sexual Harassment training. · Sets up food on cafeteria lines and portions food for individual servings in accordance with instructions. · Assemble and maintains equipment. · Ensuring that proper sanitization and cleaning processes and procedures are followed standards reached. · Ensure GMI and client standard of customer service is met at all times. · Complies with all GMI safety procedures at all times · Follows HACCP processes at all times. · Complies with all GMI administrative requirements at all times · Ensure that all GMI presentation standards are met at all times · All other tasks as assigned Qualifications Successful completion of high school, vocational school or equivalent. One year or more of food service related experience in a restaurant, cafeteria or comparable food service establishment. Supervisory experience preferred. Must attend and complete all provided training including but not limited to orientation training. Must be able to demonstrate a basic knowledge of HACCP procedures Company Description Fastest Growing Woman Owned Organization in USA! Company Description Fastest Growing Woman Owned Organization in USA!

Location: San Diego, California, US

Posted Date: 10/19/2025