Kitchen Shift Lead
JOB SUMMARY: To assist in the purchasing of all prepared food ingredients, maintain inventories, and produce attractive, healthy dishes to achieve department goals for sales, margin, labor expense, and customer satisfaction in all hot bar, deli case, grab and go, and soup station service areas.
ESSENTIAL JOB FUNCTIONS:
PURCHASING AND RECEIVING:
Assist with purchasing responsibilities for the department as assigned by the Kitchen Manager.
Place orders from major suppliers for full range of kitchen needs as delegated by the Kitchen Manager.
Maintain posted delivery schedules and receiving procedures; receive produce and purveyor orders with attention to refrigeration needs.
Maintain inventory within volume guidelines; rotate stock.
PLANNING AND TRAINING:
Maintain full compliance with health department regulations, including proper cooling, handling, and storage procedures.
Maintain weekly food production schedules and systems for product waste.
Participate in training new staff; oversee kitchen staff and dishwashing staff performance while on shift.
Research and recommend new products and recipes.
PRODUCTION:
Prepare and detail all AM and PM kitchen staff production lists.
Supervise production staff to ensure proper quantities and quality of food.
Prepare and produce optimal quality of the assigned range of products, i.e., deli case, hot bar, grab and go, and soup station.
Follow established record-keeping procedures and recipes to meet goals of costing, product consistency, margin, and accurate, up-to-date records of production.
Maintain storage, display, and prep areas in clean, orderly condition and in good working order; report problem areas.
Follow established storage and labeling procedures.
Other tasks are as assigned by the kitchen manager.
ADMINISTRATION:
Foster a positive working environment for all staff.
Serve as a supervisor, trainer, and support person for all staff.
Agree to and sign FCC recipe security agreement.
Attend regular department meetings; assist in maintaining open communication system among all kitchen staff.
Demonstrate optimal standards for teamwork with other staff.
Participate in periodic inventory counts.
Participate in staff reviews as requested.
Attend team meetings and other meetings as required.
CUSTOMER SERVICE:
Demonstrate knowledge of optimal quality of product for customer base; model and train staff in service standards and product sampling techniques.
Be clear about production schedules in order to respond to inquiries.
Develop familiarity with special order system procedures and goals.
Be vigilant for improvements, new ideas and recipes.
MAINTENANCE:
Maintain kitchen area in sanitary and orderly condition; clean up spills and remove trash as needed; sweep and mop as needed Participate in cooperative dishwashing
Notify the manager of equipment repair and/or replacement needs. Participate in periodic major cleaning of work areas.
ESSENTIAL REQUIREMENTS FOR ALL JOBS: The physical demands described here must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Daily Physical Demands Include the ability to sit or stand, use hands to finger, handle or feel, reach with hands and arm, walk, climb, or balance and stoop, ability to lift and move, talk or hear, and lift at least fifty pounds. Vision ability requirements include abilities for close vision, distance vision, peripheral vision and depth perception.
QUALIFICATIONS: At least 3 years of experience producing prepared food for the quality retail market. Demonstrated success in a supervisory role in all aspects of the food service industry. Familiarity with natural foods and dietary restrictions. Ability to work independently and manage time productively. Manual dexterity with hazardous equipment; ability to handle multiple demands, experience in a leadership role. Knowledge of organic, all natural foods, and nutrition.