Cafe Lead

Franklin Park Conservatory•Columbus, OH

3d•$20

About The Position

ABOUT US Franklin Park Conservatory and Botanical Gardens offers world-class horticulture, art & nature-based exhibitions and educational programs. The 13-acre indoor and outdoor facilitysituated two miles from downtown Columbusfeatures glasshouses including the historic John F. Wolfe Palm House; botanical gardens including the Scotts Miracle-Gro Foundation Childrens Garden and Scotts Miracle Gro-Foundation Community Garden Campus; and event venues. The Conservatory is home to the largest collection of Chihuly glass in a botanical garden and Light Raiment II by internationally renowned artist James Turrell. Committed to the community, the Conservatory strives to provide an accessible and welcoming experience to all. MISSION As a premier botanical garden destination, we connect people to nature and create life enhancing experiences. VISION Envision a world that celebrates nature as essential to the human experience. JOB SUMMARY The Cafe Lead is a role model for the department and assists the Executive Chef with all caf activities and operations. This position trains new employees, provides guidance to cafe staff members, and encourages safe workplace practices. The Cafe Lead monitors and ensures exceptional service, food quality, and presentation with a strong emphasis on customer service. Additional Information: This is a full-time, non-exempt position. This position is eligible for the Conservatory's benefit package offered to full-time employees, which includes medical, dental and vision insurance, company paid Life/AD&D/Short-Term and Long-Term Disability insurance, participation in the Ohio Public Employees Retirement Program (OPERS), optional 457(b) Deferred Compensation plan, generous Paid Time Off (PTO), and complimentary membership to the Conservatory. Compensation: $20/hour

Requirements

High School Diploma or GED; undergraduate degree in Hospitality, Restaurant Management, or similar field a plus.
Experience with POS cash handling systems.
2-3 years' kitchen experience in a high-volume caf/restaurant environment.
Experience preparing and cooking a variety of food items from scratch, including baked goods, soups, sauces, and dressings.
Must be ServSafe certified.
Must be 21 years of age or older.
Reliable transportation and the ability to arrive at work on time.
Availability to work a flexible and varying schedule that includes days, nights, weekends, and holidays.
Knowledge of restaurant/food operations.
Ability to prepare quality food items from scratch both with and without a recipe.
Excellent written and oral communication skills.
Knowledge of basic computer programs including Microsoft Office applications.
Expert customer service skills with the ability to present a positive, calm, and professional demeanor.
Excellent problem-solving skills with the ability to diffuse high stress situations.
Excellent leadership and training development skills.
Ability to delegate, resolve employee/customer complaints, and motivate others.
Excellent organization and time management skills with the ability to meet deadlines.
Ability to work independently with minimal supervision.
Must be flexible with the ability to multitask, pivot, and prioritize tasks as needs arise.
Ability to sit/stand for several hours at a time and frequently lift, carry or otherwise move objects weighing up to 30 pounds, and occasionally up to 50 pounds.
Ability to work indoors and outdoors in a variety of weather conditions as needed.

Nice To Haves

undergraduate degree in Hospitality, Restaurant Management, or similar field a plus.

Responsibilities

Provides guidance, training, and acts as a role model for team members, ensuring that all standard operating policies and procedures are maintained and followed.
Follows and helps enforce Ohio Health Department guidelines regarding personal hygiene, food temperature controls, date labels, and product rotation.
Works closely with others to reinforce positive relationships, balance workloads, and work effectively as a team.
Assesses appropriate food quantities for the day according to current business demands, predicts future business needs, and creates daily prep lists for the cafe team.
Manages the caf menu daily to ensure it is complete and free of typos before being presented.
Prepares and presents menu items and baked goods for service each morning.
Prepares ingredients and assembles dishes according to cafe recipes and specifications.
Ensures the hot line is fully stocked each day with all necessary menu and back up items for caf service, paying special attention to date labels, food temperatures, and ingredient quality.
Ensure customer orders are being prepared according to menu or special request, as quickly and neatly as possible, and all food leaving the kitchen is fresh, properly presented, and up to caf standards.
Expedite food orders on the hot line during busy times and run food to guests as needed.
Performs all POS duties, including opening and closing procedures, as needed, as well as updating and maintaining POS functions, and troubleshooting when issues arise.
Adheres to and enforces visual merchandising and cleanliness standards in the front of house.
Promotes and practices safe workplace habits.
Resolve customer complaints as needed.
Establishes effective and positive communication amongst all team members.
Maintains organization of storage areas, ensuring they are kept clean, organized, and inventory is properly rotated.
Assists in ordering food, beverages, and operating supplies.
Assists Executive Chef with processing and receiving food and supplies. Including checking in orders and immediately resolving shipping and food quality issues.
Performs other duties as assigned and demonstrates focus on serving guests of the Conservatory.