Lead Food Services Worker

Position Title:

Job Description:

POSITION SUMMARY

Responsible for providing excellent customer service and staff leadership and guidance for all phases of the operation including ensuring an adequate menu for customers, maintaining a sanitary environment, ability to work all cafe and catering positions, as needed, upholding the security of the cafeteria and kitchen area and handling all operational and customer service issues in a professional manner.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

Knowledge and ability to perform work and maintain all stations of the Food Services Operation. Prepare and set up all food items for service including: cashiering stations, salad bar, grab and go, stocking product from deliveries, beverage coolers, deli line, hot foods lines, grill and fry station, food outlets, batch cooking of soups and other high-volume production of hot and cold foods, bakery items preparing and delivering catering food and beverage orders. Responsible for giving direction to of all part-time staff and student workers. Assist in the training of all foodservice staff. Shift self or others to different areas as business warrants, (including covering breaks). Perform as a leader in the Food Services Operation to guide and instruct others in the operation while meeting the requirements of safe foodservice and restaurant sanitation practices. Uphold proper temperatures on all food items, (including completing temperature logs, cleaning logs and checklists.) Ensure all products maintain proper stock First In First Out rotation. Ensure supplies and food items are replenished and, as needed, inventoried for daily operations Maintain and clean workspaces and equipment deep cleaning sanitation, as well as health and safety standards in the work area. Have knowledge and ability to ensure that coolers/freezers, shelving, hoods, hood filters, fryers, steam and chill tables, grills, steamers, slicers, ovens, blenders, dish machines and other foodservices equipment is properly cleaned and maintained on a routine basis. Hold current Food Protection Manager Certification, including separate Allergen Training certificate or will be required to obtain one within the first 60 days of employment. This individual must also act as the Person in Charge, (PIC) in the absence of a Food Services Manager. Key holder to the operation. This individual will be responsible to open or close the operation, distribute register bank and set-up of cash drawers in the Point of Sale System, (POS), secure cash, count cash drawers and prepare a bank deposit, as needed. Secure all cash/credit card receipts from all register drawers and place in safe at closing. Ensure cafeteria is properly closed and kitchen area locked at end of shift and assets are secured. Input maintenance work orders or service calls to vendors to initiate the repair process for facility or equipment, as needed. Perform food/beverage/materials orders, as needed, or in absence of Manager or Supervisor. Drive delivery van as needed for supply and catering order delivery/pickup. Must demonstrate a high level of customer service skills: friendly, helpful, courteous, positive attitude. Handle operational and customer service issues in a professional manner. Participate in achieving departmental and college goals and objectives. Perform additional related duties as assigned.

MINIMUM QUALIFICATIONS

High school diploma, GED or equivalent Must hold a current ANSI Food Production Managers Sanitation Certification and separate ANSI Allergen Certification or will be required to obtain one within the first 60 days of employment. Previous restaurant or food service experience, (deli, short order breakfast cook, fryer and grill cook, salad bar, food preparation experience or related kitchen experience required. Ability to effectively communicate and follow direction. Ability and willingness to work cooperatively with a diverse population. Maintain a high degree of personal hygiene, appearance and cleanliness. Previous cash handling experience Flexible to schedule changes as business demands. A valid driver's license

PREFERRED QUALIFICATIONS

Previous supervisory or shift leader experience.

EQUIPMENT AND/OR MACHINES USED:

Automated dishwasher and associated chemicals, utility carts, bus tubs, plate and glassware stacking racks, garbage cans, brooms, mops, etc. Kitchen equipment to include, but not limited to microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, coolers, freezers, shelves, warmers, coffee machine, floor mats, cleaning of floor drains, knives, deep fryers, vent hoods, hood filters, meat slicer, cash register, food processor, blender, etc.

SHIFT SCHEDULE

Current Fall and Spring Schedule: 8:30 a.m. - 5:00 p.m. (Monday - Thursday) 6:00 a.m. - 2:30 p.m. (Friday)

Your schedule may change based on the needs of the department. Your schedule could be four (10-hour days) Monday - Thursday or five (8-hour days) Monday - Friday.

Summer Shift Schedule

6:00am - 2:30pm Monday - Thursday. The college is closed on Fridays in the summer.

PHYSICAL DEMANDS

The employee is required to stand for prolonged period of time. Ability to move/push/pull stocked utility carts, lift, stack and maneuver objects with a weight up to 50 lbs. is required.

WORKING CONDITIONS

Able to work on stepladders on a routine basis. Operate and clean various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, griddle, stove, steam table, toaster, warmers, coffee machine, knives, deep fryers, vent hoods, hood filters, meat slicer, cash register, etc. Exposures: Changing Temperatures (60-110 degrees F), slippery floors, bacteria in foods, noise and vibrations. Safety requirements: Adhere to company, property, and department safety standards and procedures including following Food and Drug Administration food handler illness reporting agreement. Wear slip resistant shoes and properly positioned hair restraints at all times, utilize proper guards and safety mechanisms on equipment, use proper lifting techniques, use and maintain sharpened knives and follow all food safety procedures. Display knowledge of safe operation of hot foods services line and equipment while maintaining the level of safety required and exhibited by JJC, Will County Health Department, Food and Drug Administration and OSHA requirements.

Full Time/Part Time:

Union (If Applicable):

Scheduled Hours:

Benefits

Click on the link below for information about JJC's Benefits:

Total Rewards | Joliet Junior College