Food Service Lead
2 weeks ago
Key Responsibilities:
- Leadership: Establish efficient work schedules and ensure timely completion of tasks.
- Staff Management: Supervise food preparation staff, train them in job duties, sanitation, and safety procedures.
- Culinary Expertise: Demonstrate knowledge of the establishment's culinary genres and provide food order summaries for the chef.
- Operational Tasks: Prepare budgets, cost estimates, and submit reports.
Requirements:
- Education: Secondary (high) school graduation certificate.
- Experience: 1 year to less than 2 years.
- Work Conditions: 35 hours per week, permanent position, English as the primary work language.
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