#208 Food Service Team Lead

Essential Duties and Responsibilities

• Ensure proper supervision of department staff.
• Responsible for appropriate scheduling and staffing of department to satisfy business needs.
• Ensure all associates within department adhere to all Federal and State laws, as well as all corporate policies and procedures related to safety/sanitation.
• Responsible for the hiring, training, and development of all departmental staff. Document performance issues, and recommend disciplinary actions as needed.
• Ensure all associates in department follow company dress code.
• Ensure each associate provides the highest level of fast, friendly, and efficient customer service, exhibits C.H.O.P.S behaviors, adheres to 5S standards, at all times.
• Understand and follow the corporate code of conduct.
• Responsible for monitoring, controlling, and achieving pre-established financial results set forth for the department. This includes but is not limited to monitoring payroll, budgeted sales, gross profit, CTO, shrink, inventory levels.
• Responsible for the appropriate merchandising of department products. This includes but is not limited to following: ensuring products are displayed as per Corporate planograms and special programs, expressing a complete knowledge of department products to the customer, ensuring proper shelf and display conditions are adhered to, ensuring proper stock levels of items, especially sale items, ensuring proper item rotation, ensuring the department conforms with all corporate, Federal, and State signing policies and regulations.
• Maintain Cold case logs, Hot food logs and Cooling logs consistent with store policy.
• Perform other related duties as assigned by management and adhere to all company policies and procedures.

Minimum Qualifications

• Education and Experience: Not specified.
• Physical Requirements: Not specified.
• Equipment Used: Scales, Knives, Slicers, Ovens/Stoves, Cleaning Supplies, Dolphin, Cooking Equipment, Fryer, Phone, Register, Computer Applications.