Team Lead - Cafeteria (Monday to Friday 5:00am to 2:00pm)

Essential Functions

• Receives assignments from management, then establishes team’s work priorities and assignments in conjunction with management.
• Trains team members on appropriate work procedures in a safe manner. Ensures adherence to work procedures.
• Determines and authorizes overtime as business needs require.
• Assists team in resolution of on-the-job technical problems.
• Arranges for necessary tools and supplies.
• Inspects, coordinates, and records work performed by the team.
• Notifies management of issues relating to job discipline and employee performance.
• Substitutes for management in their absence.
• Relieves team members during breaks, lunch, etc.
• Assists with stocking of merchandise. Utilizes first in, first out (FIFO) method to stock perishable items.
• Receives and stores items for merchandising and kitchen use.
• Keeps storeroom clean and organized.
• Ensures cafeteria equipment are functioning appropriately. Reports equipment failures to Facilities and/or Operations for repairs in a timely manner and follow up as necessary.
• Provides timely communication, updates, and issues or concerns to management.
• Prepares food according to established preparation methods.
• Operates cash register to compute bills; ensures accuracy of collection and disbursement money.
• Modifies and issues receipts to customers.
• Restocks cafeteria and vending machines.
• Receives and stores incoming food and kitchen items obtained from vendors.
• Utilizes instructions and pre-established guidelines to perform daily functions.
• Washes pots, pans, dishes, utensils, and other cooking equipment as necessary.
• Prepares and delivers prepared food items.
• Serves food to employees during operating hours.
• Maintains records and reports of cafeteria inventory; alerts appropriate personnel of necessary inventory order placements.
• Oversees designated cafeteria areas; ensures designated areas are fully stocked and accessible during rush hours.
• Prepares meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to guidelines.
• Plans and reviews menus to determine food quantities, number, and types of meals to be served and economical use of food goods.
• Develops and standardizes recipes and portions; ensures menu items are prepared in sufficient quantities to satisfy volumes.
• Inspects food items, work areas, etc. for the purpose of preventing cross-contamination of food borne illnesses.
• Performs other related duties and projects as business needs require at direction of management.

Education and Experience

• High school diploma or equivalent.
• Minimum three (3) years of experience in cafeteria environment.

Special Requirements/Certification

Valid California’s driver’s license and proof of insurance preferred.

Pay Range

: $19.30-22/hr