FS Attendant Team Lead (26-27 SY) Internal Candidates Only

Job Description

Under direct supervision, serves as Food Services team lead for all food service operations for a cafeteria serving meals to students and staff. Trains and manages a campus food service operation. Allocates and oversees appropriate quantities of food preparation and service, maintaining health and safety codes set by local, state, and federal regulatory agencies.

Responsibilities

Responsibilities

1. Orders food and supplies to be used in the Food Services Unit using the grocery order chart, food production records, inventory, and other printed items.
2. Supervises the service of food, with an emphasis on good food attractively displayed and cheerfully offered in a clean, pleasant environment.
3. Oversees standards of cleanliness, health, and safety processes and procedures following health and safety codes and regulations.
4. Develops and maintains work schedules, work organization chart, and production records daily.
5. Oversees the financial performance of the kitchen including monitoring of foods, supplies, and equipment for proper usage and labor cost management.
6. Other duties as assigned.

Qualifications

Job Qualifications

EDUCATION

High School Diploma or GED

WORK EXPERIENCE

6 months to 1 year

TYPE OF SKILL AND/OR REQUIRED LICENSING/CERTIFICATION

Software SAP Certifications/Licensure Equipment Office equipment (e.g., computer, copier)

LEADERSHIP RESPONSIBILITIES

Level 2 -Work Leadership. Regularly provides project management or team leadership to a group of two or more employees but does not have formal supervisory responsibility. Leading and directing is restricted to monitoring work and providing guidance on escalated issues. Most of work time is spent performing many of the same duties they are leading.

WORK COMPLEXITY/INDEPENDENT JUDGMENT

-Work and tasks are often straightforward, routine, structured and guided by established policies and procedures. Little, if any, independent judgment is required, outside of making basic choices in the selection and application of established methods. The job receives frequent, ongoing supervision.

BUDGET AUTHORITY

-No budget development activity is required.

PROBLEM SOLVING

-Decisions are made on routine matters affecting few individuals and usually within the confines of the job's own department. Specific job activities and results are typically reviewed closely. There are limited requirements for developing new ideas or changes in methods, procedures, or services.

IMPACT OF DECISIONS

-Follows rules and procedures. Decisions can have minimal or no impact to HISD. Errors can be readily detected, usually by the employee, and, if made, would result in minor expense for correction.

COMMUNICATION/INTERACTIONS

-Basic communication - very little communication required such as receiving basic instructions. Interactions are mostly with customers, own supervisor, and co-workers in own department.

CUSTOMER RELATIONSHIPS

-Takes routine or required customer actions to meet customer needs. Responds promptly and accurately to customer complaints, inquiries and requests for information and coordinates appropriate follow-up. May handle escalated issues passed on from coworkers or subordinates.

WORKING/ENVIRONMENTAL CONDITIONS

-Work involves some exposure to moderate risk of accident and requires following basic safety precautions. Ability to carry and/or lift 45 pounds or more.