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Employment. Accounting, finance.
Ensure that one Team Member per shift is certified in Food Service Safety/Handling.
Assist management staff with daily/weekly food service scheduling; including call-offs, vacations, and
Compile, maintain, and update all "shift assignment sheets" and ensure completion on a daily basis.
Adhere to all food safety/sanitation and quality control standards and procedures in all areas of prepared food service; assure this adherence by all kitchen Team Members.
Complete the food safety review checklists to ensure that the facility remains consistently within passing grade for all required food and sanitation audits (e.g. Foodservice Audit Report and Stretch Inspections).
Order and receive all food service supplies and products and implement product presentation and
merchandising of food service point-of-sale materials.
Maintain clean, safe, and properly working kitchen areas at all times by assuring that housekeeping duties and maintenance functions are performed on a regular basis.
Ensure quality control through proper portioning, fresh ingredients, presentation, and pricing for all food service orders.
Monitor constant completion and retention of time and temperature sheets; ensuring that all prescribed equipment cleaning duties and scheduled maintenance functions are performed on a regular basis.
Present and promote all prepared products to maximize potential for increased sales, including the
implementation of signage, ordering, team training, and establishing team performance goals.
Establish and implement inventory controls to maintain the integrity of all products and overall inventory management.
Assist in the proper and timely processing of all food service accounting functions including: daily waste, known loss, daily paperwork send/load cells, Periscope software, inventory maintenance and control, and scheduled food counts.
Assist management team in attaining budgeted goals and objectives and maintaining acceptable
percentages in the areas of shrink, waste, expense, and labor.
Cold Prep Rooms Freezer
Cooler Hot Ovens
Required Training and Education:
High school diploma or equivalent
Desired Training and Education:
Certification or Licensing:
Other Experience in supervisory role and food service
1 to 3 years
Adaptability Problem Solving
Customer Focused Respect for Self and Others
Gets Things Done Builds High Performance Teams
Interpersonal Skills Communicate w/Courage & Impact
Analytical Numeric Computation/Reporting
Computer Skills Presentation & Verbal Communication
Conflict Resolution Sales/Salesmanship
Continuous Learner Written Communication
Supervision of team members within an area or section of a department.
Responsible for controlling some expense within a department.
Please click on link or copy and paste to apply:
Please apply to position: 29206BR
Giant Eagle/GetGo (Lewis Center, Ohio) Visit website
1.10.2013 // ad #158817
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