DINING SERVICES - Salad Shift Leader
Job Classification
Hourly Full-time (35-40)
Position summary
The Salad Shift Leader is responsible for the shift's daily operations of the Salad Bar and Deli. This individual is responsible for managing the salad/deli team, menu selection, and workplace safety, and effective communication with the Sous and Executive Chef.
Qualifications summary
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be a Seventh-day Adventist in good and regular standing.
Duties and responsibilities
- Checks menu and prepares food for meals to meet time and quality requirements.
- Instruct servers on proper portion sizes and ingredients in menu items where appropriate.
- Periodically checks salad bar/ deli to maintain quality and quantities of food. Every effort should be made to keep food looking fresh by batch cooking in batch sizes appropriate for the amount of customers visiting the station.
- Cleans and sanitizes food preparation equipment and work area.
- Assists the Executive Chef/ AM-PM Cook with meal preparation as required.
- Labels, dates and stores foods in designated areas.
- Segregates and removes garbage and recyclables.
- Performs advance preparation duties and salad and fruit preparation as directed by manager.
- Looks ahead to the next day for advance preparation necessary for that meal.
- Do other work as requested by supervisor.
- Cooperate with supervisor in adjusting job duties as circumstances require.
Supervisory responsibilities
This position supervises student employees in salad/deli area.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.
Ability speak, read, and write in English. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to add, subtract, multiply and divide.
Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Must be a Seventh-day Adventist in good and regular standing.
Technical competencies
N/A
Interpersonal interactions
N/A
Physical demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk, use hands to finder, handle, or feel, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required include color vision.
Work environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate. Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.