What are the responsibilities and job description for the Lead III- Service- 2nd position at Clemens Food Group?
Café Team Lead III Job Responsibilities
- Directs food preparation, production, and execution with COM team.
- Collaboration with menu design, features and specials.
- Produces high quality menu items, including both design and taste.
- Oversees and supervises Café team members.
- Assists with menu and catering planning, inventory, and management of supplies.
- Ensures that food is top quality and that kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve operational performance.
- High level food preparation and cooking techniques.
- Contributes proper training plan for new team members.
- Input with ordering, receiving and inventory of food supplies.
- Monitors and maintains kitchen equipment.
- Solutions provider in the Café operation entirely.
- Maintains organization and cleanliness in all food storage areas.
- Safety implementation and auditing.
- Maintains cleanliness, signage, and overall experience by monitoring food presentation and service.
- Updates job knowledge by staying current on industry and regional food trends.
- Enhances individual and Café team reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value, engagement and overall team member satisfaction.
- Provide satisfaction by providing a great food and great service experience.
- Contributes to accomplishing Cafe functionality objectives by orienting, training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, and reviewing job contributions; planning and enforcing policies and procedures.
- Contributes to achieving Cafe operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; and implementing change.
- Supports Cafe financial objectives by forecasting requirements, preparing weekly forecasts, analyzing variances, and initiating corrective actions.
- Contributes to menu creation by consulting with COM team.
- Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
- Knowledge of various cooking methods, ingredients, and procedures
- Strong people management
- Developing strong team work and morale
- Leadership
- Creativity
- Hand-eye coordination
- Time-management
- Decision making
- Solutions provider
- Excellent communication and listening
- Customer service
- Planning for value based engagement concepts
- Self-motivated
- High energy Level
- 3 years of high volume food service experience
- 5 years of customer service or retail experience
- Current ServSafe certification preferred
- Manager level Micros POS workstation, computer program and reporting efficiency
- Efficient computer literacy with Windows, Microsoft Office, Outlook Email
- High school diploma or GED