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Dining Services Supervisor (Athens GA)

Do you feel called to work in a Christian Ministry?

Do you want to work where you make a difference in the lives of others?

Join us at the Atlanta Mission, where we make a difference in the lives of over 1000 men, women, and children every day by providing food, shelter, clothing, counseling, vocational and spiritual guidance. We get to witness radical life transformations.

Please note: This position is based at our location in the ATHENS, GEORGIA area (The Potter's House in Jefferson, Georgia)

As a Dining Services Supervisor, you will serve within the ministry by assuming the responsibility for all aspects of management, including compliance, of food service operations for assigned facility. You will also perform the following:

Essential Duties & Responsibilities:


-Supervises all aspects of food service operation for assigned facility, including:
-Directing and managing assigned team, planning, developing, organizing, implementing directing and evaluating the effectiveness of the function
-Overseeing preparation and service of three meals and two snacks per day and special event meals (as needed)


-Collaborates with Dining Services Manager (Manager) to ensure team members are adequately trained on topics such as sanitation, production cooking, health inspection standards, etc.
-Collaborates with Manager to ensure adequate staffing for kitchen/cafeteria at all times
-Prepares and posts monthly schedule for assigned clients


-Collaborates with Manager to ensure the department produces quality food products and dining experience for all clients served
-Collaborates with Manager to gauge the satisfaction of the clients and implement strategies for improvement

Food Production/Cooking/Dietary Planning:
-Supervises assigned team responsible for production cooking and serving which includes providing hands-on assistance as needed
-Creates and posts menus and recipes to ensure palatability, adequate nutrition and excellent client experience
-Assists in the planning and preparation of special event/catered meals
-Ensures the effective and appropriate utilization of leftover and donated food
-Ensures appropriate utilization and rotation of stock to reduce spoilage and waste
-Requisitions food from storage areas and prepares thaw sheet, if needed
-Assists in testing new products

Facilities and Equipment:

-Ensures equipment and kitchen facilities are in good working order and safe conditions
-Submits to Manager and follows up on work orders for repairs as necessary
-Recommends equipment purchases to Manager

Purchasing and Inventory:
-Collaborates with Manager to ensure adequate stock of inventory
-Orders food and supplies from vendors, food bank and other sources in accordance with established program needs and budget limits

Compliance and Reporting:

-Ensures compliance with internal policies, all local, state and/or federal laws—including health inspection regulations—and ServSafe standards
-Collaborates with Manager to implement and maintain quality control standards and practices
-Maintains requested statistical information, menus, safety records, maintenance records, in-kind, etc. and generates necessary reports


-Provides periodic reviews to the Manager, communicating concerns that may affect the healthy operation of the food service program
-Collaborates with Manager to established channels to facilitate good communication among staff and with external resources

-Manages the function within the established budget targets and operates in a manner designed to achieve approved budget goals


-Maintains knowledge of program guidelines, current trends, best practices in the industry and food services field
-Provides back-up assistance for direct reports as needed
-Assists with supporting clients in their recovery programs
-Provides quality vocational learning opportunities for clients
-Participates in Dining Services activities as needed
-Attends professional association and Mission-wide meetings and training as appropriate

Performs other duties as assigned
You will possess the following:


-One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience
-Six or more years of experience in food service management required with a focus on Sanitation/Health; -Menu/dietary planning and nutrition; food production/cooking; recipe development; food service operations
-ServSafe certification - required
Food Beverage Director Certificates

Experience & Skills:

-A strong desire to work in a Christian ministry
-Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
-Good organization and follow up skills
-Ability to define problems, collect data, establish facts, and draw valid conclusions

Time:  Full-Time
Salary:  Exempt
Category:  Food Services

5/3/2019 1:35:27 PM

Job Contact:
Aisha Jackson
(404) 979-6300

Send Resume

PO Box 1807
Atlanta, GA 30301

(404) 979-6300

Recruiting Video (if applicable):