| Location | VA |
Essential Duties and Responsibilities
Create an environment that enables customers to feel welcome, important and appreciated by answering questions and making suggestions.
Plan, coordinate, assign, oversee and participate as required in the preparation, batch cooking and serving of food; preparing maintaining necessary records and files
Assist with training staff in operational procedures and maintaining accurate food service records
Develop adequate scheduling to manage customer volume throughout hours of operation.
Prepare foods according to the food temperature logs and follow instructions.
Identify problems and recommend changes in methods and procedures
Open kitchen, set up equipment, prepare cafeteria for serving
Monitor and control expenses of the cafeteria
Maintain consistency in food preparation and service to employees and to external customers
Adhere to all local, state and federal laws, safety and food safety regulations.
Slice deli meats and cheeses to customers' requests using proper deli equipment in the correct portion size to prevent shrink.
Maintain an awareness of inventory/stocking conditions, noting any discrepancies in inventory.
Plan, organize and supervise the inventory process
Oversees cleaning and sanitation of Café facilities and equipment, including slicers, mixers, or other food preparation utensils.
Ensure proper temperatures in cases and coolers are maintained, and temperature logs are maintained.
Reinforce safety programs by complying with safety procedures, and identify unsafe conditions and notify management.
Practice preventive maintenance by properly inspecting equipment and notify appropriate management of any items in need of repair.
Display a positive attitude and sense of urgency.
Implement Menu changes for G&G, MTO, and LTO's utilizing approved commercialized menu information
Conduct proper ordering, organization, and execution for catering events throughout the building including new catering space, Give One events, Circle of Friends events, etc.
Ensure proper inventory controls utilizing only approved food packaging and other controllable items
Work on continually improving services and engaging customers under the direction of Sr. Manager via food trends, national holidays, employee engagement activities, etc.
Education and Experience
High school diploma or GED
Minimum 3 years foodservice experience
Experience cooking in an environment where a variety of entrees are offered and a variety of methods are used (e.g. a restaurant, cafeteria, or culinary school)
Experience in a supervisory role preferred
ServSafe certification or equivalent certification before start date in the position
Knowledge of cooking principles
Knowledge of all aspects of the commercial kitchen, including dishwashing, food prep, cooking, baking and cleaning
Valid driver's license
Excellent customer service, organizational, multi-tasking skills
Attention to detail
Ability to work with a variety of personalities
Ability to handle stressful situations
Language Skills
Effective communication skills
Mathematical Skills
Knowledge of basic math (counting, addition, and subtraction)
Physical Requirements
Ability to stand for a minimum of 4 hours
Ability to bend, twist, reach, climb, stoop, kneel, crouch, and crawl
Ability to lift or carry objects weighing up to 50 lbs.
Working Conditions
Ability to work in a refrigerated/freezer environment
Since 1905, Boar's Head Brand has been the name you can trust for quality products and service. Our vision is to nourish the human spirit through the love of food.
Our secret ingredient has always been our people. Each person brings a unique perspective, background, and experience to the table and this is what drives our culture of positivity, acceptance, and support. We are a company that believes we win when we work together and connect over a passion for the highest standards in food.