Shift Lead

Glide•San Francisco, CA

21h•$28 - $30•Onsite

About The Position

About Glide GLIDE is a nationally recognized center for social justice, dedicated to fighting systemic injustices, creating pathways out of poverty and crisis, and transforming lives. Through its integrated comprehensive services, advocacy initiatives, and inclusive community, GLIDE empowers individuals, families, and children to achieve stability and to thrive. GLIDE is on the forefront of addressing some of society’s most pressing issues, including poverty, housing and homelessness, and racial and social justice. GLIDE’s mission is to create a radically inclusive, just, and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization The Free Meals Program Shift Lead functions as a shift facilitator for the overall success of the meal period. This person is responsible, in conjunction with other team members, for the preparation and serving of breakfast, lunch or dinner as well as all operations entailed therein. The Shift Lead helps to run the entire operations of the main dining room, back kitchen and coffee house for any given meal or prep period. Work responsibilities will, at times, require long days and/or evening or weekend responsibilities. Excellent attendance is required with schedule flexibility determined by the needs of the organization.

Requirements

2+ years’ experience leading a team in a community-based organization agency setting; or an equivalent combination of education and related experience.
Must have interpersonal skills and the willingness to lead, take charge, offer direction and supervision to a team.
Exceptionally strong communication skills, including the ability to remain calm when faced with emotionally charged situations.
Understanding of proper use and maintenance of major kitchen equipment including: stoves, refrigeration, slicer, knives, and dish machine;
Demonstrated commitment to quality service, and have food and beverage knowledge.
Knowledge of health and sanitation laws; Ability to work under pressure to quickly serve meals while ensuring quality, safety and sanitation guidelines are observed.
Excellent organization and planning abilities. Ability to prioritize work and multi-task within specific timelines.
Demonstrated ability to successfully intercede and deescalate behavior with others.
Has the ability to work effectively across cultures.
Proficient in MS Office suite (Word, Excel, Outlook).
Must pass Tuberculosis screening and obtain the CA Mangers Food safety certificate mandatory.
CPR, AED, First Aid, N.E.R.T training helpful.
Vision and hearing at normal range. Ability to communicate effectively in person or via telephone in a manner which can be understood by those with whom the person is speaking;
Must be in good physical condition, as this person will be required to perform manual labor within conditions that are sometimes less than ideal.
Ability to perform repetitive physical activities (for up to 8 hours per day) that require considerable use of arms and legs and moving the whole body such as bending, twisting, lifting, and walking;
Trunk strength. The ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously over time;
Ability to stand for extended periods, 90% of time standing and 10% sitting.
Must possess strength, stamina and ability to navigate stairs with heavy loads in hands or with equipment throughout the work day;
Frequent lifting of food containers and items weighing up to 50 pounds is required. Must possess the ability to independently and safely lift and move materials for extended periods (up to 1 hour) and heavier weights with the use of equipment or assistance from others.
Ability to work on a computer and see details of objects at close range.
Ability to hear within normal range, and communicate effectively (in person, telephone or Zoom).
Finger dexterity and the ability to use all standard office equipment.
Sit or stand comfortably; and the ability to navigate throughout office spaces (via elevator or stairs).

Responsibilities

Direct Program staff, interns, volunteers, GA/Community Service workers before, during, and after meal service to ensure efficient operation of the dining room. Assign duties, responsibilities, and workstations in accordance with work requirements. Monitor and report on punctuality and performance.
With staff, interns, volunteers, workers, carry out all facets of kitchen, dining room and coffeehouse areas for specific meal periods. Work with others to ensure efficient operations.
Consistently communicate responsibilities and expectations through regular observation and feedback in order to ensure quality standards and service.
Coach (and model) outstanding customer service, successful job performance, timely and compassionate problem resolution, and just and loving client management.
Prepare meals. Observe and test foods being cooked by tasting and smelling to determine if food is cooked correctly.
Ensure food portions on trays are presentable and of the correct amount.
Ensure the main dining room, dish area, kitchen and coffeehouse are set and ready for the follow meal period. Ensure all product is properly stored or refrigerated for the following day.
Ensure the main dining room, dish area, kitchen and coffeehouse and all tables are in an orderly, clean condition throughout the day, and a written cleaning and sanitation schedule is followed; make sure all compost bins are emptied after every meal.
Support the DFMP Manager resolution of personnel issues in accordance with GLIDE’s policies and procedures.
Work cooperatively with other department’s management and staff to problem solve.
Provide Safety expertise and professional assessment of further interventions.
Collaborate departmentally and inter-departmentally on project-based assignments.
Work closely with Manager to assist in administrative tasks.
Ensure food safety and all sanitation throughout the food production facility is followed. In accordance with the California food safety training.