Food Service Worker Lead

Overview

This position will be physically located in Israel in support of the AFCAPV Program

Responsible for the Performance of their respective shift, to ensure to meet the specified performance standards. A Food Service Lead shall be on-site while shift is working. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining facility, resulting in outstanding guest satisfaction. (The expectations at the dining tents are the same to ensure the patrons receive outstanding service and product.

Responsibilities

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Must be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Must advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Communicates issues immediately with the DFAC Manager
• Responsible to fill out production schedule before and after each meal. Annotates any changes for recipes or the menu on the production schedule
• Responsible to perform checks on specified areas throughout the day and complete appropriate logs/ reports
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the Tri-service Code (TB MED 530), applicable regulations, and local standards.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Attend the daily morning kitchen mounts and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Frequently review finished products for quality and presentation before the product are sent to the serving line.
• Able to perform additional duties as requested by management as required.
• Ensures disciplinary procedures and documentation are completed according to contract operational standards and Management Policy.
• Attend all required meetings
• Performs other duties as assigned by Management. Must be able to multi-task in several different job duties/roles up to escorting of personnel.
  
  

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
• Must have a High School diploma or equivalent
• Must have and maintain a current Serve-Safe certification (Within 3 years).
• Must be CAC eligible and/or able to obtain a Common Access Card (CAC)
• Possess a valid US driver’s license and be able to obtain a USG driver’s license
• Experience :
• Must have a minimum of 4 years of food operation experience with preferably 2 years of large-scale food operation management. Must have previous experience as a supervisor or manager in Food Service Operations.
• Skills :
• Should be knowledgeable in AFMIS, STORES, inventory control. HACCP, FM-10-23-2, DA Pam.30-22, AR. 30-22, TB MED 530, AR 40-25, AR 30-21, and U.S Department of Health and Human Services Food Code standards. Thorough understanding of quality customer food service and preparation of nutritional meals. Must be able to work under pressure. Service oriented.
• Working Conditions:
• The worker is subject to both environmental conditions. Activities occur inside and outside.
• Physical Requirements:
• Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents.
• Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
• Must comply with all Fire and Safety Regulations and post policies.