US FREE CLASSIFIEDS

Job Responsibilities­:
• 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
scheduling changes.
• 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.

Work Environment:­
• Cold Prep Rooms • Freezer
• Cooler • Hot Ovens

Job Requirements:­
Required Training and Education:
• High school diploma or equivalent

Desired Training and Education:
Certification­ or Licensing:
• Food Safety
• Other Experience in supervisory role and food service

Experience:
Required:
• 1 to 3 years

Competencies:­
• Adaptability­ • Problem Solving
• Customer Focused • Respect for Self and Others
• Gets Things Done • Builds High Performance Teams
• Interpersonal­ Skills • Communicate w/Courage & Impact

Desired:
• Analytical • Numeric Computation/Repo­rting
• Computer Skills • Presentation­ & Verbal Communication­
• Conflict Resolution • Sales/Salesmansh­ip
• Continuous Learner • Written Communication­

Supervisory Responsibility:­
• Supervision of team members within an area or section of a department.

Budgetary Responsibility:­
• Responsible for controlling some expense within a department.

Please click on link or copy and paste to apply:
http://careers.g­ianteagle.com/­
Please apply to position: 29206BR