Crew Leader

Baldwin Wallace University•Berea, OH

7d•Onsite

About The Position

Assists the supervisory team in overseeing the daily Food Service Operations and ensures proper HACCP and sanitation procedures are followed. The Crew Leader will be responsible for knowing all opening and closing procedures and overseeing daily operations in conjunction with the supervisory team. This role involves maintaining inventory, preparing high-quality food, filling out record-keeping sheets, providing excellent customer service, and ensuring a clean and safe work environment. The position also requires monitoring and adjusting staffing levels, troubleshooting issues, and ensuring employees are knowledgeable about their roles. This is a full-time, non-exempt position with variable hours, including every other weekend and special events. Employees will be furloughed during certain academic breaks.

Requirements

Must be Servsafe certified.
Ability to demonstrate physical dexterity and lift 40 pounds.
Ability to read, write and accurately follow oral and written instructions.
Knowledge of proper use of cash register, receiving and distributing money
Basic knowledge of food service terminology and usage.
Able to work independently as well as with team.
Able to multi-task and direct diverse groups of employees.
Promote good public relations by always offering the best possible service
Presents oneself in a professional manner, following proper conduct and dress code.

Responsibilities

Knows all opening and closing procedures and oversees the daily operations in conjunction with the supervisory team by continual supervision over FSW and Student Employees.
Maintains inventory by proper rotation and stocking in the operation
Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing, and sanitation procedures.
Fills in service summary sheets and other record keeping sheets as needed, complete advance prep, and use left over’s and watches food cost judiciously.
Provides courteous and friendly service to each guest.
Maintain cleanliness by following proper sanitation procedures with equipment, work area and proper food handling, as mandated by HACCP regulations.
Properly use cash registers.
Ability to work in any area
Restocks all products to proper location.
Insures all employees are knowledgeable about their job descriptions and responsibilities.
Follows dress code and proper hygiene policy.
Monitor and adjust staffing levels for breaks, cleaning and prep work.
Must be able to troubleshoot