Responsible for the supervision, training, and management of the food service operation. Ensure that appropriate quantities of food are prepared and served.
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Job Responsibilities
- Produce and maintain work schedules and may prepare production records.
- Direct daily activities.
- Maintain 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 according to departmental policies and procedures.
- Maintain a sanitary department following health and safety codes and regulations.
- Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
- May prepare orders as needed per vendor to ensure accurate production for location.
- Must be knowledgeable in operating an efficient cost-effective program.
- Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
Qualifications
- Must read, write, and understand verbal instructions.
- Must complete a sanitation course either before or during the first year as a lead.
- Ability to perform basic arithmetic.
- Maintain emotional control under stress.
- Ability to resolve interpersonal situations.
- Strong organizational skills.
Minimum Education / Certification - High School Diploma / GED.
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and / or extended walking and standing.
This role may also require uniforms and / or usage of Personal Protective Equipment (PPE).
J-18808-Ljbffr
3 days ago