Job Title: Lead Food Service Worker

Department: Operations

Reports to: Food Service Director

Position Description

The Lead Food Service Worker performs a wide range of duties involved with administrative tasks and with preparing and/or serving foods and beverages in one or more of a variety of food service environments. May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of bakery items, as appropriate to the position. Directs and assists Food Service Workers in cleaning work areas, equipment, utensils. May assist in the set up, and service; and collection of garbage/trash; as appropriate to the area of operation. May serve food to customers and/or perform cashiering duties, as appropriate.

Duties and Responsibilities

• Directs daily tasks to other Food Service Workers as discussed with the Food Service Director or Assistant Food Service Director
• Directs and assists with the setting up food service, kitchen, or salad area facilities, equipment, and utensils, under detailed instruction, in accordance with specific area needs; checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned.
• Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site.
• Train other Food Service Workers on prescribed procedures in setting up hot and cold food lines; chooses proper utensils and sets steam line to appropriate temperature for menu items.
• Prepares or assists in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and/or other similar food items, as appropriate to the position.
• As appropriate to the position, serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring that appropriate portions are served.
• May serve a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions.
• As needed, replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments.
• Fills ice cream, yogurt, and/or ice machines, if present in area of operation; ensures that machines are cleaned and maintained, as necessary.
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• May clean and maintain work areas, including floors, facilities, utensils, and equipment; collects and places garbage and trash in designated containers; as appropriate to the area of operation.
• Washes pots, pans, and other serviceware ensuring sanitary handling; organizes and replaces serviceware to appropriate location.
• May perform cashiering duties, as required.
• May provide guidance and training to other employees performing related work.
• Performs miscellaneous job-related duties as assigned.
• Unlock coolers, storage room and safe, turn on ovens, fill sinks
• Log temperatures on temp sheets for coolers and storage room

Required Knowledge, Skills, and Abilities

• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to follow routine verbal and written instructions.
• Ability to read and write.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Ability to lead and train staff and/or students.
• Ability to lift and manipulate heavy objects.
• Knowledge of food service lines set-up and temperature requirements.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.

Education and Experience

• Less than high school; at least 1 year of experience directly related to the duties and responsibilities specified.
• Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.
• Current Foodservice Sanitation License, or willing and able to become licensed upon being hired.

Physical Requirements

The usual and customary methods of performing the job’s functions require the following physical demands: frequent lifting, carrying, pushing and/or pulling up to 50 pounds; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 10% sitting, 40% walking and 50% standing. This job is performed under minimal temperature variations and in a generally hazard free environment.

Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions.