Food Service Leader

Major/Essential Functions

• Perform routine tasks consistently.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. 
• Knows and applies food safety policies and procedures for department.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Schedule staff hours and assign duties.
• Maintain food and equipment inventories. 
• Monitor and coordinate food preparation: Personnel, economics, methods, portion sizes, and presentation must follow guidelines set by the department and be completed in an acceptable and timely manner. 
• Operate and clean food service equipment without supervision. 
• Supervise and participate in food preparation, equipment use, customer service, sanitation, and safety procedures.
• Be a team-member and positively influence co-workers.
• Perform various financial activities such as cash handling, per supervisor's approval.