Team Lead; Food Service Attendant), Food Services

Overview

BUSINESS MANAGER (EA-BUSM-IUEAA). Indiana University (IU) East, a regional campus of Indiana University, offers residents of eastern Indiana, western Ohio, and beyond a broad range of bachelords degrees and selected master's degrees and certificates through its traditional main campus in Richmond, off-campus sites, and online program options.

Indiana University East values a variety of backgrounds, experiences, and intellectual perspectives among its faculty, staff, and students. The campus is dedicated to being a strong partner in enhancing the educational, cultural, and economic development of the region it serves through community and civic engagement.

• The Team Lead for Food Services will be responsible for monitoring and leading staff and student employees in the preparation, order taking, and delivery of food products. The Team Lead will provide assistance to the Food Service Director, ensuring the overall success of all food service and catering operations at Indiana University East.
• Monitors on-hand inventory and determines quantity of food to order. Communicates order information to supervisor.
• Works from recipes and instructions to prepare and cook food; calculates, weighs, and measures ingredient quantities; washes, peels, cuts, slices, trims, or blends various items for cooking and serving.
• Assists supervisor in explaining and demonstrating methods and procedures for performing tasks to the dining facility employees, including food handling and sanitation techniques.
• Monitors, directs, and assists staff and student employees in preparation, proper serving sizes, proper food temperature, order taking, and delivery of food products in the proper media, and delivered in a timely manner. Ensures customer service standards are demonstrated on the job.
• Monitors work performance for quality, accuracy, and completeness to ensure compliance with departmental standards.
• Works with management in establishing closing procedures for the dining facility. Ensures proper cleaning and disinfecting of equipment.
• Responds to and resolves customers' complaints and concerns to maintain positive relations with customers.
• Monitors and supports the food operation's process measures and is accountable for the results of these measures. Reviews production worksheet and organizes tasks to shift staff.
• Places orders for food needed to meet worksheet production needs. Records usage of food and leftover quantities and stores food.
• Responsible for the rotation and timely use of all food products located within production areas, including walk-in refrigerators, upright/chest freezers, and kitchen pantries.
• Provides input to management regarding the scheduling of employees. Reviews production worksheet daily, then organizes and assigns tasks to shift staff. Works closely with supervisor and chef to make sure all proper procedures are followed by food services staff. Responsible for covering employee break times; makes certain that service is always maintained.
• May perform tasks specific to bartending, catering, or dining room services.

Education

• Required:
  
  High school diploma or equivalent (such as HSED or GED)

Work Experience

• Required:
  
  2 years of experience in food service

Licenses and Certificates

• Required:
  
  Food Safety (Serv Safe) certification within 180 days from date of hire

Skills

• Friendly and service-oriented
• Ability to work in a safe and efficient manner
• Knowledge of health and safety regulations
• Knowledge of professional cooking principles
• Ability to respond to common food inquiries or complaints from customers and take appropriate action to resolve issues
• Ability to work comfortably in a group environment and treat employees and customers with kindness and respect
• Ability to be a flexible team player in a dynamic environment requiring a customer focused approach and utilizing excellent interpersonal skills, communication, facilitation, and coaching skills

This position requires tasks typically associated with back-of-the-house food service work. It involves periods of both sedentary work and times of frequent movement about the workspace. This position requires…