FOOD SERVICES LEAD in Tampa, Florida at H. Lee Moffitt Cancer Center

Position Highlights:

The Food Services Team Lead guides and directs Moffitt Magnolia Campus (MCC) operations and closing procedures, as well as guest relations and daily required record keeping. This position oversees coworkers in support of daily production needs and provides education and day-to-day direction to café staff. This position maintains adequate food and supply stock to the areas. The position will need general cash register knowledge able to perform refunds, cash out, and closing procedures. General food preparing skills to assist with employee meals, break times and time off. This position assumes responsibility for sanitary production, holding and storage of all food and supplies, and facilitates menu rollouts and recipe changes.

The Ideal Candidate

• Superior customer service, communication, food service operation and organizational skills
• Proficient with all relevant food service equipment and demonstrated moderate technical skills – i.e MS office

Responsibilities:

Inventory Control

• Rotates all product using first in / first out ("FIFO") method, ensuring potentially out of date product is utilized first.
• Ensure all areas are well stocked and ready for service

Preparation and Production

• Ensures recipes are used in production of foods.
• Directs production duties and communicates daily tasks and deliverables to team members.
• Trains, teaches, and reports progress of coworkers to Food service Supervisor.
• Performs all production functions and ensures use of excess food; directs coworkers to ensure service of food at correct time, temperature, texture, etc.

Sanitation and Equipment

• Operates all cooking equipment according to manufacturer's instructions
• Reports faulty equipment and unsafe equipment temperatures to Supervisor for repairs.
• Ensures all equipment is cleaned following manufacturer's instructions and enforces overall Department sanitation.

• Monitors, directs, and enforces sanitation procedures for thawing, holding, production, and storage for all food.
• Maintains refrigeration temperature log pursuant to all regulatory standards.

Cash Handling

• Operates cash register and follows policies and procedures outlined in "Cash Handling Procedure" department documentation.
• Monitors coworkers to ensure proper cash handling procedures.
• Maintains adequate par of bills and coin via change orders and deposit drops via courier to bank.
• Communicates deposits to Supervisor on daily basis

Scheduling

• Alerts Supervisor of employee paid time off ("PTO") in advance of upcoming schedules.
• Works diligently with Supervisor to eliminate any potential overtime.

Customer Relations.

• Maintains friendly, customer focused atmosphere in café, patients, and visitors.
• Other duties as assigned

Credentials and Qualifications:

• High School Diploma required
• Minimum five (5) years in food service capacity; two (2) of which working in an institutional food service environment

Preferred – Associates Degree

Food Safety Manager Certification