Cafe Lead 1 FT

Cafe Lead 1 is a “Lead in Training” position. Café Lead 1 provides calm, positive support to the crew members while meeting their own production standards. They will guide the crew through prioritizing, problem solving, delegating and PIC duties.

• Primary Job Duties

  • Customer Service Skills:
    • Greet customers throughout the day and provide assistance with a friendly and approachable demeanor.
    • Answer questions regarding the store and its merchandise.
    • Handle guest requests, suggestions, complaints, returns, and questions efficiently.
    • Report guest suggestions, comments, and complaints to the Department Manager.
  • Sales Skills:
    • Maintain knowledge about the recipes and how to recommend items.
    • Responsible for promoting and locating products that meet the customer’s needs.
    • Keep the grab-n-go case stocked and face to optimize sales.
    • Re-merchandise the case as needed to keep similar product together, keep the case looking full, and keep products in the right area.
  • Organizational Skills:
    • Responsible for keeping the department organized and stocking supplies.
    • Ensure products are properly stocked, rotated, and labeled.
    • Maintaining and consolidating backstock in accordance with standard procedures.
    • Maintain a clean and organized environment, including sweeping, mopping, vacuuming and scheduled deep cleanings.
    • Clean and sanitize equipment.
    • Refresh Sani-buckets and 3-basin sinks and test per department standards.
    • Remove product from sales floor according to expiration guidelines and dispose of appropriately.
    • Inventory from the store items not kept on hand by the kitchen.
  • Stations:
    • Proficient with Dishroom machine and procedures: proper use of machine, system for drying, and organization/cleaning.
    • Proficient with the following stations: Packaging, Make-line (am) or Juicing (pm), Cook (soups, salads, and entrees), Bake (pm).
    • Utilizes department logs for cooling, waste, and production.
    • Follows daily production/check list.
    • Has the knowledge to produce at least 90% of the recipes in rotation, independently.
    • Performs recipe testing as needed, making notes and providing feedback to the department manager.
    • Approved taster of recipes; can identify if a recipe has turned out as expected.
  • Safety:
    • Follows all protocols for safe food handling.
    • Follows all procedures for kitchen safety.
  • Leadership:
    • Encourage crew members to stay on task with prompting questions.
    • Demonstrate and remind others of policy and procedure.
    • Be a primary trainer for new crew members: stations, recipes, cleaning.
    • Maintain positive aspects of our company culture.
    • Learns and adapts to new tasks or situations quickly and cooperatively.
    • Maintains job-related confidentiality.
    • Provides a positive role model for co-workers.
  • PIC 1:
    • Be the go-to person to answer questions in the kitchen.
    • Field guest questions about the Café.
    • Respond to Café questions from the cashiers.
    • Delegate in a gentle way to develop the skill and recognition of the crew.
    • When orders come in, make sure things get put away properly using the organization system for the café.
    • Keep an eye on expiration dates.
    • Provide an injured employee with the injury packet and fill out the supervisor report of injury form.
    • Take and log call-outs appropriately, communicate the call out to the Department Manager when on duty.
  • Teamwork:
    • Ability to work independently or as part of a team. Recognizing the interconnectedness between shifts and how one sets the other up for success.
    • Perform other tasks as assigned.

  Skills

  • Active Learning- Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Active Listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. You will need to communicate effectively with customers, colleagues, and management. You should be able to listen actively, convey information clearly, and respond appropriately to feedback.
  • Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  • Learning Strategies- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Monitoring- Monitoring/Assessing performance of yourself and other individuals to offer direct feedback or formally evaluate performance.
  • Reading Comprehension- Understanding written sentences and paragraphs in work-related documents.
  • Speaking- Talking to others to convey information effectively.
  • Writing- Communicating effectively in writing as appropriate for the needs of the audience.
  • Coordination- Adjusting actions in relation to others' actions.
  • Instructing- Teaching others how to do something.
  • Service Orientation- Actively looking for ways to help people.
  • Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.
  • Time Management- Managing one’s own time.

  Work Context

  • Attendance: Complies with general attendance policies. Availability meets the needs of the department for scheduling purposes.
  • Communication - You will need to communicate effectively with customers, colleagues, and management.
  • Responsibility for Others – This position is not responsible for others but will be called upon to train and share information with others.
  • Conflictual Contact – Ability to recognize conflict and seek assistance as needed to support customers and coworkers.
  • Work Setting – This is primarily an indoor work setting with a few tasks that take place outside. The work is on your feet and fast paced with frequent lifting.
  • Environmental Conditions – Outdoor tasks can expose the crew member to all weather conditions.
  • Safety: Complies with all safety policies and procedures.
  • Work Attire – The following are required: Closed toe shoes, aprons and hair pulled back, tightly secured with no loose strands and a covering. Crew members should follow dress code and present as clean and well groomed.
  • Routine versus Challenging Work - The work is primarily routine and occasionally challenging.
  • Pace and Scheduling - Pace varies by time of year. Busy seasons require a faster pace in relation to quality of work and slower seasons can put more time into quality with a slightly slower pace.

  Tools and Technology

  • Desktop computers- Windows OS
  • Human resources software- One Point Self Service Portal
  • Two-way radios- Retevis
  • Cash Register – ECRS
  • Label Machine – DataMax O’neil
  • Stove- Vulcan gas stove
  • Oven- Convection
  • Dicer- EZChopper
  • Food Processor- Robo Coupe and attachments, Robo Wand
  • Mixer- Kitchen Aid, Advantaco
  • Juicer- Goodnature, Nutrifaster, Manual citrus juicer
  • Dishwasher- automatic
  • Kitchen Scales- digital
  • Rice Cooker- commercial

• Physical Conditions/Demands

  • Required frequently: Ability to lift and carry up to 50 pounds.
  • Required frequently: Ability to stand for 4 or more hours at a time.
  • Required frequently: manual trimming/cutting for food prep.
  • Required occasionally: working in cooler.
  • Required occasionally: working outside in all weather conditions.
  • Required frequently: the environment can be hot and humid.
  • Required occasionally: work environment can be noisy and bright.

  Education and Experience

  Education: High School Diploma or equivalent.

  Experience: Food service experience required. Leadership experience preferred.

  Certifications

  • California Food Handlers Card