Concessions Supervisor Intern

• Produce and maintain work schedules and may prepare production packets (Production sheets and recipes)
• Direct daily activities
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements
• Ensure that food items are stored in a safe, organized, and hazard-free environment
• Maintain all serving schedules
• ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures
• Maintain a sanitary department following health and safety codes and regulations
• Maintain accurate inventory on a weekly basis
• May prepare orders as needed to ensure accurate production for location
• Supervise and evaluate employees
• counsel
• promote employee growth, efficiency, morale, and teamwork
• Maintain a safe and hazard-free working environment
• Train/mentor other food service workers
• Maintain logs on all maintenance required on equipment within the department
• Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary
• Perform preventative maintenance checklist
• Recommend replacement of existing equipment to meet needs of facility
• Proficiency in multi-tasking
• Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program
• Must fill in for absent employees at location, as necessary
• Maintain knowledge of daily catering events and confirm they are prepared and delivered on time
• Be able to work occasional night and weekend catered events
• Attend food service meetings with staff
• Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc)
• May perform cashier duties as the need arises
• Promote good public relations

• Must read, write, and understand verbal instructions
• Must complete a sanitation course either before or during first year
• Must be knowledgeable in operating an efficient cost-effective program
• Ability to perform basic arithmetic
• Maintain emotional control under stress
• Ability to resolve interpersonal situations
• Strong organizational skills
• Current college or university student (or recent graduate) with an interest in hospitality, food service, operations, or business
• Previous food service experience preferred but not required
• Strong customer service and communication skills
• Ability to work independently and as part of a team in a fast-paced environment
• Flexible availability, including evenings, weekends, and event days

Previous food service experience