Shift Leader (2nd Shift)

• 2nd Shift – 6:00pm – 2:00am, weekdays only.
• 2 years kitchen supervisor experience is required.
• 2 years restaurant experience is required.
• ServSafe certification is preferred.
• Must be able to pass background and drug test.

Job Summary

• Responsible for monitoring and supervising all employees.
• Provide training to new employees
• Direct job duties and work efforts of employees during shift
• Ensure job assignments are scheduled and conducted properly throughout shift.
• Ensure all areas of the facility are clean and maintained as required per standards.
• Ensure proper Workplace Safety protocols and Standards are being adhered to by all employees
• Ensure employees are properly handling chemicals.
• Responsible for proper completion of cleaning schedules
• Operate cash register, serve on hot line and help with other tasks as needed
• Cover cooking duties as needed during shift or in coverage of time of requests
• Conduct duties in an orderly and professional manner and to standards of southern foodservice code of conduct.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

Cleaning Assignment

• All areas inside and outside of the dining facility are clean and organized.
• All pot wash, clipper room equipment, chemicals storage and disposables storage.

Duties and Responsibilities Continued

Daily-Employee Hygiene – All Employees must

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges and government IDs.

Employees must

• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or
• infected cuts, abrasions, or burns.
• Not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Keep fingernails short and clean, not wearing loose hanging jewelry and trained on proper hand washing techniques.

Daily-Sanitation Requirements

• Mops are to be stored hanging without strings touching ground surface in Clean Sanitation/Wash Solution or in direct use.
• Towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in a clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use
• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 70%, Walking 30%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent