Data Center Cafe Admin

Flagship Facility Services•Kansas City, KS

15h•$21•Onsite

About The Position

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. The Vision: Bring the world closer together. As a Café admin for Flagship, you will be responsible for maintaining the standards of the Front of House to ensure superior service, as well as ensure the accuracy and timeliness of creating, editing, printing, cutting, and displaying the daily food cards for each service. You will be responsible for creating signage for the café with each ingredient listed along with allergens symbols if necessary. Knowledge of food allergens and ingredients is required. You will be responsible for receiving all communications from the Chef regarding any menu changes. You will serve as a host/hostess to our guests during all service hours. You will be the frontline for customer service and support the kitchen staff by accommodating any special needs of guests. You will inspect the dining room serving stations and tables for cleanliness and neatness, restock supplies, prepare beverages and expedite orders.

Requirements

Strong understanding and knowledge of food and allergens.
Strong understanding and knowledge of food and corporate kitchens.
Exceptional personal record of punctuality and attendance.
Active management level food handler certification (i.e., ServSafe and/or other local state required certification) and adherence to local food handlers’ requirements.
Proficient in MS Office (Excel, Word Document and Publisher).
Ability to work under pressure and adjust to diverse working environment.
Food knowledge/ understanding of industry terms and products.
Interpersonal and organizational skills.
High school diploma.
1+ years of industry related experience.
Authorized to work in the U.S.

Responsibilities

Maintaining the standards of the Front of House to ensure superior service.
Ensuring the accuracy and timeliness of creating, editing, printing, cutting, and displaying the daily food cards for each service.
Creating signage for the café with each ingredient listed along with allergens symbols if necessary.
Receiving all communications from the Chef regarding any menu changes.
Serving as a host/hostess to guests during all service hours.
Being the frontline for customer service and supporting the kitchen staff by accommodating any special needs of guests.
Inspecting the dining room serving stations and tables for cleanliness and neatness, restocking supplies, preparing beverages and expediting orders.
Stocking the front of house salad bar and deli stations while maintaining safety and sanitation procedures in compliance with all guidelines from OSHA, the Department of Public Health and Risk Management.
Receiving and reconciling all vendor invoices as directed by the chef.
Creating accurate daily food cards with proper ingredients and allergens used for breakfast and lunch.
Reviewing and editing the Front of House menus and the Digital Menu Board to ensure accuracy of correct spelling and punctuation.
Uploading data entry of daily meal counts, logs (temperature, consumption, donation), and pastry counts.
Reconciling daily invoices as needed.
Ensuring consistent quality on all prepared items.
Following proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
Following safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.
Tasting all food prepared to ensure flavor, freshness, and quality according to the Flagship Tasting Template.
Maintaining a clean and organized station.
Continuously seeking opportunities to improve the customer experience.
Accommodating any special needs of the guests.
Inspecting dining room service stations for neatness/cleanliness.
Restocking food and condiment stations while avoiding contamination.
Monitoring the number of guests entering the café.
Stocking/Restocking utensils, plates, glasses, napkins in the service area.
Coordinating and directing daily tasks to ensure quality of production and ensuring staff maintains positive workflow.
Providing Management with consistent communication on operational tasks and team effectiveness.
Performing other duties as assigned.