Food Service Lead

Hidden Valley Orchards•Lebanon, OH

4d•Onsite

About The Position

We're looking for a seasonal Food Service Lead to oversee daily kitchen operations and help lead our food service team during our busiest seasons. You'll prepare great food, support and train team members, and help ensure every guest has an excellent experience.

Requirements

Proven experience in food service or kitchen leadership.
Strong organizational and communication skills.
Ability to work in a fast-paced environment while maintaining attention to detail.
Excellent time management skills and the ability to work collaboratively in a team setting.
Commitment to quality, cleanliness, and great customer service.
Familiarity with food safety standards and best practices for hygiene in food preparation.
Ability to work weekends, holidays, and peak seasonal hours.
Excellent communication skills to interact with guests and provide a true farm-to-plate experience.

Nice To Haves

Dealing with Ambiguity: Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.
Compassion: Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.
Composure: Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.
Interpersonal Skills: Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Responsibilities

Lead daily kitchen operations and food preparation.
Prepare and cook menu items while maintaining quality and consistency.
Train, support, and supervise seasonal kitchen staff.
Manage the kitchen team to ensure timely and efficient service during busy visitor days.
Maintain a clean, safe, and organized kitchen.
Help manage inventory and keep the kitchen stocked.
Assist with opening and closing duties.
Work with other departments to support busy weekends, festivals, and special events.
Help create a positive, efficient, and guest-focused work environment.
Help schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Engage with guests by educating them about the ingredients and processes used.