What are the responsibilities and job description for the Food Services Operations Lead position at Ridgecrest Conference Center?
Description
The Food Service Operations Lead partners with the Dining Manager to manage schedules for the dish team and ensure the cleanliness of facilities, including the back-of-house (BOH), buffet room, dining room, and dish room.
This role is responsible for maintaining the proper washing and cleanliness of all dinnerware, pots, pans, and utensils in both kitchen and catering areas.
Requirements
Responsibilities
- Serve with excellence and grace to contribute to a positive work environment
- Operate commercial dishwasher and floor machines
- Work in the pot-washing station to scrape and clean dishes
- Stacks and dries all pots, pans, etc., arranges them for easy accessibility and ensures items are placed in correct areas
- Maintain a clean working environment by performing a variety of janitorial duties within the kitchen and dining areas
- Train new team members on safety protocols, cleaning procedures, and the proper operation of equipment.
- Supervise and coordinate the dish team, providing direction and ensuring tasks are completed efficiently.
- Monitor inventory levels of cleaning supplies and coordinate with the Dining Manager to reorder as needed.
Requirements
- Food service skills
- Interpersonal skills
- Organizational skills
Physical Demands and Work Environment
- Ability to repetitively lift up to 30 lbs
- Walking and standing on concrete floors for periods of time
- Free range of motion including twisting and bending
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
