School Lead

Job DescriptionWHAT'S THE JOB?Under the general supervision of the Chef-Manager, the School Lead is responsible to manage a team of associates to prepare and serve a healthy and flavourful menu selection in a school cafeteria setting. The School Lead will ensure café level success by being a safety leader, developing and delivering creative menu items, ensuring freshness of product and creating appealing presentations.Key responsibilities include:Planning and developing menus and recipes for the café incorporating nutritious and delicious food options and complying with School Food and Beverage Policy PPM150Order required suppliesLead grab and go, cold line and hot line food preparation and serviceEnsure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation and FoodSafe and HACCP standardsEnsure all staff have participated and passed required training, ensuring applicable knowledge is being transferred and used appropriatelyEnsure all staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)Provide training and coaching sessions with staff to ensure proper procedures and best practices are being followed, while also helping staff members reach the next stage in their career developmentEnsure employees have proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctlyPrepare daily and weekly work plans for teamLead the team to execute on the daily and weekly workplanMonitor sales volume and adjust production volume and menu plan appropriately to maximize sales and reduce wasteAssess tasks and processes and develop and help implement ways to improve efficiency and output while maintaining safety and consistencyInspect equipment and communicate need of repair equipment (i.e. malfunctioning and/or damaged), ensuring the equipment is safe for use, and if not, that the equipment is properly locked out and secured until repairedAddress the concerns of employees and work with the team to create a safe, healthy, and productive working environmentStay informed on any changes to operations and communicate any changes to staff members while working with Senior Management to update training policies and documentationWork alongside the kitchen staff and Operations Manager to control costs of the location by taking measures such as:Performing physical inventories, maintaining an appropriate amount of stockComplying with maintenance of food rotation in storage in order to minimize spoilage and wastePortioning of food items to ensure recipe yield meets quantity and budget expectationsMenu planning to take advantage of seasonal availability and excess inventoryRemain an ambassador of goodwill, ethics, and great client relations at all timesWhere necessary, step in to alleviate guest concerns and resolve issues that arise from serviceOther duties as requiredQualificationsWHO ARE WE LOOKING FOR?Culinary experience and excellence is requiredFive years of experience in the food service industry leading high-volume culinary teamsServeSafe and/or FoodSafe certifiedRed Seal Chef status would be considered an assetValid G driver's license with a clean driver's abstract would be considered an asset Superior written and verbal communication skillsAble to effectively handle the concerns of employees, customers, and clients with tactAble to effectively use a computer and all related software, including POS equipmentReach and lift between 0-50 pounds from floor to shoulder heightFrequent standing and walking requiredAble to work in hot or cold temperaturesSuccessful candidates must complete a Vulnerable Sector Record check