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Responsible for the supervision, training, and management of the food service operation. Ensure that appropriate quantities of food are prepared and served.
Job Responsibility:
Produce and maintain work schedules and may prepare production records
Direct daily activities
Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements
Ensure that food items are stored in a safe, organized, and hazard-free environment
Maintain all serving schedules
ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures
Maintain a sanitary department following health and safety codes and regulations
Maintain accurate inventory on a weekly basis according to departmental policies and procedures
May prepare orders as needed per vendor to ensure accurate production for location
Must be knowledgeable in operating an efficient cost effective program
Supervise and evaluate employees
counsel
promote employee growth, efficiency, morale, and teamwork
Requirements:
Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during the first year as a lead
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills
Minimum Education/Certification - High School Diploma/GED