Food Service Worker - Lead

The Food Service Worker Lead is responsible for assisting the Food Service Supervisors in the day-to-day operations of the Hickam Hale Aina Dining Facility to provide food attendant services, to include the Flight Kitchen, key personnel, and training for individuals with disabilities as part of our AbilityOne Program, as described in the Performance Work Statement of the federal Hickam AFB Mess Attendant Services contract.
Services include food preparation, patron eligibility screening, cashier, cash deposit, bill and coin fund, housekeeping, sanitation, table setting, special meal support, cleaning, preventative maintenance and equipment repair, extended meal for Special Services/Deployment Temporary Duty, and quality assurance.
Performance is measured in terms of the facility's overall performance, quality assurance evaluations, customer comments, cost control, quality control and sanitation and personnel management.
The general responsibilities include training co-workers, setting up the dining room and serving food, cashiering, cleaning, and sanitizing, and performing various tasks to meet contractual requirements.
The Food Service Worker Lead supports the mission, vision, and values of the organization, and upholds and enforces the guidelines and policies of the organization, and demonstrates Lanakila Pacific’s values of teamwork, excellence, achievement, and motivation in all personal interactions and exemplifies Lanakila’s STAR service standards.
ESSENTIAL DUTIES & RESPONSIBLITIES: Position Specific Duties: · Assists in orientation, monitoring employee productivity and provides suggestions for increase service or productivity.
· Supervises the day-to-day activities of food service workers, cashiers, and dishwashers and assigns specific work or functional activities as directed by manager or supervisor.
· Assists supervisors to coordinate routine responsibilities of staff and resources.
· Interacts with customers to ensure satisfaction in such areas as quality and service.
· Plan and organize tasks and possess sufficient flexibility to respond to changing situations; continuously repeats instructions and remain calm.
· Trains employees to understand and follow all company safety and risk management policies and procedures, to use and maintain equipment, and to perform food service worker tasks.
· Correct mistakes in work as needed while providing support and encouragement · Maintains key control of operations and ensures opening, closing, and daily procedures of the facility are completed.
Assists the military personnel with the distribution and collection of customer surveys and evaluation forms.
Arranges tables and chairs for meetings and group meals then return them to the original location after the function is over.
Dress tables and provide water and coffee service, as requested.
Food Service Worker: · Obtains prepared foods from the government cooks and makes food and subsistence available throughout the entire meal period.
· Sets up trays in tray assembly line, glasses, silverware, butter, condiments, salads, desserts, bread, and hot and cold beverages on trays according to standard practice.
Sets up tray line stations with hot and cold foods.
· Serves food to patrons in standard portions (unless otherwise requested) at a flow rate of 100 patrons every 30 minutes through the serving lines.
· Ensures that food containers contain adequate food throughout the meal period and that proper serving line temperature is maintained.
Ensures that carryout containers are available for customers.
· Prepares coffee, washes, peels, chops, cut and dices food according to standard practices.
· Prepares fresh fruits and vegetables includes washing and cleaning prior to serving.
· Prepares food for cooking such as panning meats, breaking eggs, preparing sandwiches for grilling and omelet filling preparation, and making sandwiches requested by customers.
Prepare foods (that are cooked by the government) for general consumption to ensure the availability of bread for toast, waffles, ice cream (soft serve or frozen) and meat carving.
· Follows standard practices to rotate inventory promoting first-in/first-out issue.
Stores food according to standard practice.
· Sets up cafeteria lines, steam tables, side service stands, beverage service areas, dining room tables, etc.
Carefully pushes tray carts throughout various facility areas and carries trays directly into rooms according to standard practice.
Cashiering: · Performs cashier duties as directed, maintaining the flow rate of guest with the serving line (100 patrons per thirty (30) minutes).
· Be in place 15 minutes before and after established meal hours.
· Offer register receipts to maintain required eligibility of cash and meal card patrons.
· Identifies military identification cards, meal cards; read military orders, and record menu items sales.
· Records attendance to provide headcounts and meal card patrons records after each meal.
· Communicates in professional, courteous, and helpful manner.
· Count the register before and after each shift.
Cleaning & Sanitization: · Cleans dining areas including tables, chairs and floors, lounge room tables, food preparation and serving facilities as assigned.
· Follows established procedures, cleans dining room walls, sweeps, mops and buffs floors, vacuum and spot clean carpet as needed or required.
· Maintains dish machine, set up, operate, break down and cleans dish machine, pot washer, tray conveyors, refrigerators, freezers, or other comparable equipment or appliances.
· Safely disassembles and cleans major appliances.
· Washes dishes, glasses, silverware, pots, pans and serving utensils.
· Ensures that artificial plants/flowers are free from dust, dirt, lint, and cobwebs.
· Rearranges furniture and decorations as directed or required.
Maintains entrances, exits, sidewalks, glass/windows, daily or as specified.
Other Duties: · Follows all safety procedure and practices, and that safeguards and proper safety gear, such as gloves and hairnets are used when appropriate, and cleaning chemicals used properly.
· Follows established work rules, standards of conduct, policies, procedures, and practices.
· Performs other related business duties as assigned.
· Completes training as mandated by organizational policy.
WORKING CONDITIONS/HOURS: · Hale Aina is a military site and open daily all year round including all holidays: Scheduled for shift work 5 days a week: o Breakfast Shift – 5:30 am – 9:15 am o Lunch Shift – 10:00 am – 1:45 pm o Dinner Shift – 4:00 pm – 7:15 pm · Works in fast-paced environment.
· Works with a diverse group of people and at times under difficult situations.
· Steam and heat from dish washing often cause uncomfortably high temperatures.
The area is usually noisy and there is danger of slipping on floors where food or beverages have been dropped or which are wet from daily mopping that is usually performed while the workers are in the area.
· Some workers may be subjected to getting wet while using steam/pressure-washing equipment.
· Some workers are exposed to extreme temperatures of the hot kitchen and the walk-in refrigerator or freezer.
PHYSICAL DEMANDS: Frequently = F Occasionally = O Seldom = S Rarely = R F Standing F Lifting/Carrying below 25 lbs.
F Walking F Lifting/Carrying 26 – 50 lbs.
S Sitting O Lifting/Carrying above 50 lbs.
R Climbing (ascending/descending ladders, stairs) F Seeing (able to clearly see 20 feet or more) F Balancing R Color Vision S Stooping, kneeling, crouching, and/or squatting R Night Vision (work at night with use of lighting) F Handling/Push/Pull (work with hands, arms, fingers) F Talking F Feeling (perceiving attributes i.
e.
, size, shape, temperature, texture) F Hearing S Tasting R Travel MINIMUM QUALIFICATIONS: Required · Clearances/Certificates: 1) TB clearance, 2) Criminal background check, 3) Pre-employment drug testing, 4) Child Protective Service/Adult Protective Service check, 5) Military Base access.
· Experience: One year in food service or related work in food industry or vocational training program.
This position is on a federal AbilityOne contract that requires that most of the work hours are performed by individuals with disabilities.
The program serves as a vital training ground that provides a wide range of employment opportunities for people with significant disabilities so they can learn the world of work and overcome barriers to achieving competitive employment on their own.
Preferred · Education: High School diploma or Certificate of Completion or equivalent · Clearances/Certificates: CPR/First Aid Certification · Valid driver’s license and clean drivers abstract.