Area Floater

Essential Duties and Responsibilities

Essential duties and responsibilities include the following. Other duties may be assigned as required.

• In conjunction with the Operations Manager or District Manager, interprets and ensures compliance with policies, procedures and guidelines to promote their consistent application within the school locations.
• Assistance provided where necessary. Provides hands on coverage to assigned unit, which can include cooking, cashier, preparation, cleaning, office support, performing duties as assigned by Operations Manager
• May conducts operational audits of units Audits to ensure conformance with the Company, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping. Ensures adherence to Company programs.
• Provide follow up visits and documentation to ensure improvements and performance adjustments are made. Previous reports are monitored and remain on file.
• Executes meal service when working in a school. Evaluates food for taste, temperature, appearance and portion size. Investigates complaints regarding unit operation and develops satisfactory solutions.
• Ensure Menu adherence in all units.
• Ensures consistent and equitable administration of human resources policies, procedures and guidelines to facilitate effective employee relations and support the preferred employer focus
• Be present at district special function events to ensure events are planned and conducted to meet the client expectations.

Fill-In Supervisory Responsibilities

Manages a total of up to 1 to 8 employees in the operation. Responsible for the overall direction, coordination and evaluation when in assigned units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

Responsibilities include planning, assigning and directing work; addressing complaints and resolving them. Executing lunch service, completing end of day paperwork and depositing bank deposits. Will be required to cover in a variety of different locations as needed.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience

2–5-year experience in the food Service industry.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedures manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions & percentages.

Reasoning Ability

Ability to identify problems, collect data, establish facts and draw conclusions

Certificates, Licenses, Registrations

Member of local and / or food service culinary association (s) is advantageous. Must successfully complete Advance Food Safety Training within six months of assuming role. Must have a current First Aid Certificate.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit; use hands to finger, handle or feel; to taste or smell. The employee is occasionally required to stand; walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and move up to 20 pounds. The employee will be required to drive.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Dependant on the location of the district the manager may be required to travel distances and may be exposed to different work environments including but not limited to offices and factories. Such environments will have a variety of variations including but not limited to changes in temperature, high noise levels and some fumes.

Other

Strong appreciation for culinary arts and a quality dining experience. Able to travel overnight as needed. Must possess a valid driver’s license.