Shift Lead

Glide•San Francisco, CA

14d

About The Position

The Free Meals Program Shift Lead facilitates the overall success of meal periods and, alongside other team members, prepares and serves breakfast, lunch, or dinner and oversees related operations. The role helps run the main dining room, back kitchen, and coffeehouse during meal service and preparation periods. Work may involve long days and evening or weekend responsibilities. Excellent attendance is required, and schedules must be flexible according to organizational needs. This full-time, 40-hour-per-week, non-exempt position is based in GLIDE’s buildings in San Francisco’s Tenderloin neighborhood, where community members and clients frequently enter and leave under GLIDE’s open-door policy. The role is covered by a collective bargaining agreement.

Requirements

At least 2 years of experience leading a team in a community-based organization or agency setting, or an equivalent combination of education and related experience.
Interpersonal skills and willingness to lead, take charge, and provide direction and supervision to a team.
Exceptionally strong communication skills, including the ability to remain calm in emotionally charged situations.
Understanding of the proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicers, knives, and dish machines.
Demonstrated commitment to quality service and knowledge of food and beverages.
Knowledge of health and sanitation laws.
Ability to work under pressure and serve meals quickly while maintaining quality, safety, and sanitation guidelines.
Strong organization and planning abilities.
Ability to prioritize work and multitask within specific timelines.
Demonstrated ability to intercede successfully and de-escalate behavior.
Ability to work effectively across cultures.
Proficiency in Microsoft Office, including Word, Excel, and Outlook.
Must pass tuberculosis screening and obtain the mandatory California Manager’s Food Safety Certificate.
Normal-range vision and hearing, and ability to communicate effectively in person or by telephone.
Good physical condition and ability to perform manual labor in conditions that may be less than ideal.
Ability to perform repetitive physical activities for up to 8 hours per day, including bending, twisting, lifting, and walking.
Ability to stand for extended periods (approximately 90% of the time) and sit for approximately 10% of the time.
Strength and stamina to navigate stairs with heavy loads or equipment throughout the workday.
Ability to frequently lift food containers and items weighing up to 50 pounds.
Ability to lift and move materials safely and independently for extended periods (up to 1 hour), and to move heavier weights using equipment or assistance.
Ability to work on a computer and see details at close range.
Finger dexterity and ability to use standard office equipment.
Ability to sit or stand comfortably and navigate office spaces by elevator or stairs.

Nice To Haves

CPR, AED, First Aid, or N.E.R.T. training.

Responsibilities

Direct program staff, interns, volunteers, and GA/Community Service workers before, during, and after meal service to support efficient dining room operations.
Assign duties, responsibilities, and workstations according to operational requirements.
Monitor and report on punctuality and performance.
Work with staff, interns, volunteers, and workers on all aspects of kitchen, dining room, and coffeehouse operations for assigned meal periods.
Communicate responsibilities and expectations through regular observation and feedback to maintain 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 and check food by tasting and smelling to determine whether it is cooked correctly.
Ensure food portions on trays are presentable and correct.
Ensure the dining room, dish area, kitchen, and coffeehouse are ready for the following meal period.
Ensure products are stored or refrigerated properly for the following day.
Keep the dining room, dish area, kitchen, coffeehouse, and tables orderly and clean; follow the written cleaning and sanitation schedule and empty compost bins after every meal.
Support the DFMP Manager in resolving personnel issues in accordance with GLIDE policies and procedures.
Work cooperatively with other departments’ management and staff to solve problems.
Provide safety expertise and professional assessment of further interventions.
Collaborate within and across departments on project-based assignments.
Work closely with the Manager on administrative tasks.
Ensure food safety and sanitation requirements are followed throughout the food production facility in accordance with California food safety training.