• 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