Food Unit Lead

Job Title: Food Unit Leader

Summary: Coordinates the activities of the other food service employees within the facility. Creates an enjoyable dining experience for the customers, staff and visitors in accordance with applicable federal, state and local standards.

Essential Duties and Responsibilities:  Provides quality customer service to guests by providing one on one attention to the detail.  Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.  Assists in planning menus.  Ensure timely and efficient meal service to all service areas. Supervises serving of meals.  Responds to customer complaints in person at the time of the complaint and via e-mail for electronically received complaints.  Trains employees in methods of performing duties and assigns and coordinates work of employees to promote efficiency of operation and excellence in food and service. Utilizes proper systems for completion of required daily/weekly/monthly reports such as inventory-cash reports-production records, etc.  Responsible for proper cash handling as established by the Food Accounting Manual. (deposits - change funds)  Ordering the food and other necessary supplies from the approved sources or purveyors.  Directs and participates in the overall sanitation and safety of the facility and employees in accordance with both company standards and government regulations.  Develops sanitation schedule and ensures that food service employees adhere to the schedule for cleaning of kitchen and dining area and washing of kitchen utensils and equipment.  Issues written and oral instructions.  Assists in the selection and orientation of employees and oversees training of staff in areas of responsibility.  Other duties may be assigned.

Education and Experience: High School Diploma, GED preferred or equivalent combination of education and experience. Must have prior experience supervising a food service operation. Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Qualifications: Must possess valid Food Handler's Permit. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk, and taste or smell. The employee frequently is required to use hands; reach with hands and arms; and talk or hear. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds. Work Environment: While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; and risk of electrical shock. The noise level in the work environment is usually moderate.