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The Lead Student Worker is responsible for the supervision, training, and management of the food operation. Ensures 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 following department policies and procedures
Maintain a sanitary department following health and safety codes and regulations
Maintain accurate inventory on a weekly basis
May prepare orders as needed to ensure accurate production for location
Supervise and evaluate employees
counsel
promote employee growth, efficiency, morale, and teamwork
Maintain a safe and hazard-free working environment
Train/mentor other food service workers
Maintain logs on all maintenance required on equipment within the department
Perform preventative maintenance checklist
Recommend replacement of existing equipment to meet needs of facility
Proficiency in multi-tasking
Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program
Must fill in for absent employees at location, as necessary
Maintain knowledge of daily catering events and confirm they are prepared and delivered on time
Attend food service meetings with staff
Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc)
May perform cashier duties as the need arises
Promote good public relations
Be able to work occasional night and weekend catered events
Requirements:
Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Ability to perform basic arithmetic
Maintain emotional control under stress
Must be knowledgeable in operating an efficient cost-effective program