Lead Food Service Worker

Pay:                                  $24.30 per hour

STATUS/HOURS:            Mon-Fri 6a,-2:30pm. Schedule may vary according to departmental and Academy needs.

Essential Personnel* (details in the additional requirements)

Position Purpose

Serves in a lead role in managing front-of-the-house operations in the dining hall, including all aspects of service and adherence to sanitation standards. 

Must embody the mission of the Dining Services Department: “A Team of Professionals dedicated to providing quality food service with a personal touch.”

Job Responsibilities

Meals/Customer Service

• Lead food service workers in food presentation and service, making sure all stations are stocked and consistently maintained, ensuring staffing levels, ensuring that food is appropriately labeled and that printed media is correct and posted.
• Communicates and works with cooks on quality, presentation, temperature checks and service of daily menu items.
• Makes decisions to reject food items that are not up to standard because of taste or appearance.
• Ensures that food and beverage equipment are operational at the proper temperatures.
• Ensures adequate supply of trays, dishes, napkins, utensils and condiments each day.
• Ensures that serving times are followed, opening and closing the hot line according to schedule.
• Ensures that all foods are served in accordance with Serv-Safe standards, policies and procedures.
• Schedules and records reservations for private dining rooms and informs staff of reservations.
• Records accurate counts of meals, baked goods and paper supplies for each meal.
• Informs unit manager of any problems, requests or opportunities.
• Be prepared to answers guests’ questions regarding all prepared foods, including but not limited to the ingredients, methods of preparation and known allergens.
• Keeps up-to-date on emergency procedures and be prepared to implement when necessary.
• Executes dining hall opening and closing procedures.
• Ensures the adherence of the allergen awareness policy is followed, including correct information on daily menus and point of service.
• Promotes a positive and congenial atmosphere for students, employees and other customers.

Leadership

• Help facilitate pre-meal focus meetings.  Provide First Cook with talking points that should be addressed with team.

• Collaborates with the unit manager to achieve an efficient, organized operation and promote a positive attitude among the staff.
• Consistently trains staff on effective Dining Services operations with enthusiasm and a spirit of cooperation, including customer service, food service and sanitation.
• Ensures that staff members adhere to sanitation and safety standards in all dining and serving areas.
• Ensures that all Dining Services standards and procedures are upheld.

Safety/Sanitation

• Ensures that all areas of the dining room are cleaned and maintained, including tables, chairs, floors, equipment and décor.
• Practices proper cleaning procedures and observes all MSDS policies/procedures for safety and sanitation.
• Maintains material safety data sheets, materials and chemical use and needs.
• Obeys all local, state, and federal safety health codes.
• Follows the top 8 food allergens and ensures that these ingredients are clearly labeled with an allergy warning.
• Updates allergens on the digital menu boards.

Knowledge, Skills and Competencies

• Ability to discuss food ingredients, including allergens, and preparation methods with guests.
• Ability to perform basic math computations.
• Respect for diversity of identities and experiences, an orientation toward equity and inclusion, and cultural competency in all aspects of Academy life.
• Ability to correctly identify food products.
• Must possess knowledge and commit to health and safety procedures with food handling and preparation.
• Practices excellent personal hygiene habits; follows and adheres to uniform standards daily.
• Regular and consistent attendance with the ability to work a flexible schedule including extended hours, weekends, and holidays.
• Ability to function in a fast paced environment, under short time constraints, and within established deadlines.
• Must possess excellent guest service and hospitality skills and projects a positive image while interacting with students, faculty, staff and guests.
• Strong interpersonal skills with ability to develop and maintain collegial relationships.
• Excellent communication (written and verbal) skills.
• Demonstrated ability to work with students by building trust and credibility.
• Excellent analytical and problem solving skills as well as a strong customer focus.
• A strict adherence to confidential policies is required.
• Ability to work independently and handle multiple priorities and deadlines simultaneously.

• Proficient in MS Office.

• Willingness and ability to learn additional applications as needed.
• High degree of organizational skills with the ability to be flexible and multi-task with accuracy.
• Ability to follow verbal and written directions, maintain a professional demeanor and restraint at all times, including stressful situations.

Direct/Indirect Reports

Incumbent directs support staff in dining room area

Position Requirements

Education

• High school diploma or GED preferred.
• Some college experience helpful.
• ServSafe certification is required.  Must be able to obtain certificate within 60 days of hire (attend required class and pass test).

Experience

• Minimum 1 year food service experience required.
• Experience in large volume production and knowledge of quantity food preparation methods and terminology preferred.
• Directly related experience in a high volume kitchen and fast-paced environment preferred.
• Experience in an academic institution preferred.
• Demonstrated experience directing work assignments of support staff required.
• Experience working with adolescents in an educational setting preferred.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

1. Physical demands are in excess of those for sedentary work and will require the ability to remain standing for extended periods of time, go up and down flights of steps, lift and push heavy objects as well as stoop, squat, bend, kneel, crouch, and lift.
2. Ability and dexterity to grasp and grip and safely operate commercial kitchen equipment.
3. Ability to lift and transport up to 50lbs without assistance.
4. Ability to work under a range of temperature conditions such as withstanding exposure to extreme heat in the kitchen or extreme cold from freezers.

Additional Requirements

1. Successfully complete a criminal background check (reviewed every 5 years).

* This position is considered “Essential Personnel” in the event that:

• an emergency occurs on the PEA Campus or in the vicinity that would impact PEA;
• inclement weather forces the closing of campus or;
• other emergency events deemed appropriate.

Essential Personnel are required to report to or remain at work if instructed to do so if contacted directly by the supervisor (or his/her designee), the Principal or a member of the Principal’s Staff (Leadership Team).