Food Service - Lead

About the role

Reports to: Food Service Supervisor(s) and Food Service Operations Manager(s)

Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client. This role supports restaurant prep (front of house and line) for daily operation, ensures proper stocking and staffing, and maintains food service, safety, and quality standards.

Responsibilities

• Ensure the location or stand is adequately stocked, prepped, and staffed for daily operation; work with direct reports to fill as necessary
• Assist supervisors with tasks to ensure the restaurant and other food locations run smoothly
• Support restaurant prep (front of house and line) for daily operation
• Meet daily quick service, food service, safety and quality, availability, merchandising, and guest service standards
• Participate in safety logs, including food temperatures, rotation, and waste as necessary
• Ensure proper uniform, hygiene, hand-washing, and glove use
• Maintain a SSAfe work environment by abiding to all SSAFETY rules
• Follow through daily prep and item lists, as assigned
• Actively help to support operations in the assigned role, supporting holes as necessary
• Actively and efficiently respond to guest and client feedback, reporting to the supervisor to mitigate potential complaints
• Communicate with the Restaurant Supervisor and/or Food Operations Manager regarding any issues seen with daily service or quality
• Remain knowledgeable of all menu items, prices, and specials for sharing with guests
• Perform other tasks as deemed necessary
• Maintain a clean, safe, and organized work environment
• Uphold and demonstrate a complete understanding of company policies and procedures
• Present a clean and welcoming experience for guests through upholding sanitation requirements

Requirements

• Strong interpersonal and communication skills
• Exceptional problem-solving and decision-making skills combined with the ability to be organized
• Ability to remain flexible in a fast-paced environment
• Team player, personable, professional, upbeat, and energetic; takes initiative
• Physical ability to stand for extended periods and to move and handle boxes (10–35 lbs) as necessary, including lifting
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed

IDEAL + Belonging

• Promote an inclusive and supportive approach within the Brand team; networking continues at all units
• Focus on removing barriers and empowering growth and opportunity for team members at all levels
• Lead by example through sustainability and conservation efforts; display knowledge of efforts in business application and teach unit staff as necessary
• Engage with SSA/Unit in driving community efforts through engagement activities and focus on opportunities for giving back

Preferred Experience

• 1 year of food service experience preferred

Benefits

• Eligible for overtime pay
• On-Demand Pay Program: access to a portion of earned wages before payday
• Meal plan and employee discounts at applicable locations
• Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods)
• Tuition discount through Partnership College
• Up to 8 hours of bereavement leave
• Holiday pay of 1.5× the regular rate for hours worked on Christmas Day and Thanksgiving Day
• Paid sick leave provided in accordance with applicable state and local laws; accrual rates, caps, and usage rules vary by location

Locations include: Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C.

State-specific paid sick leave details:

• Colorado: Accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year, under the Healthy Families and Workplaces Act (HFWA)
• Maryland: Accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year, as required under the Maryland Healthy Working Families Act
• Washington: Accrue 1 hour of paid sick leave for every 40 hours worked, in accordance with the Seattle Paid Sick and Safe Time