Floater Cafe Lead

Richmond, VA, USA|

Job Overview

Employment Type

Temporary

Compensation

Hourly

Range $19.25 - $21.13

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Uniform allowance

Training and Development

Employee assistance program

Job Description

This opportunity is offered by a university dining services department, a vital establishment committed to serving nutritious and timely meals to students, faculty, and staff within the university community. The department operates various dining facilities, including cafés where culinary excellence and food safety are paramount. As a full-time, temporary role lasting less than six months, the position of Café Lead is integral to maintaining high standards in food preparation and customer service in a fast-paced academic environment. The employment type is non-exempt, with work hours from Sunday to Thursday, 2:00 PM to 10:30 PM. The pay grade ranges from $19.25 to $21.13 per hour, reflecting the vital responsibilities and skills required for this role.

The Café Lead serves as a key member of the Café Team, entrusted with a variety of daily tasks to ensure all meals are produced efficiently and according to specific recipes. This leadership role assists the Manager in planning and executing daily food production and steps in to oversee kitchen production staff in the absence of the Manager. The successful candidate must possess intermediate culinary knowledge and experience with quantity food production, applying safe food handling practices. They are expected to demonstrate excellent time management, effective communication skills, and the ability to remain calm and productive under pressure, often balancing multiple duties in a dynamic environment. The Café Lead will also manage point-of-sale systems to ensure smooth transactions and provide top-level customer service, embodying the welcoming spirit of the university dining services.

Working in this role involves physical stamina, including long periods of standing and walking, as well as the ability to lift up to 50 pounds. Conditions may be hot, humid, or cold, and occasional outdoor work exposes the employee to varying weather. The position requires safe operation of kitchen tools and equipment, and as essential personnel, the Café Lead must be available during inclement weather or emergency situations as needed by the University. This critical responsibility underscores the role's importance in maintaining the continuity of dining services throughout various campus conditions.

Job Requirements

Minimum of high school diploma or GED required
Associate degree in culinary arts preferred but not required
Minimum of 3 years cooking, cold food prep and cashiering experience, or culinary certification or degree required
Safe food handler certification preferred or certification obtained within one year of hire
Must be available to work Sunday through Thursday from 2 PM to 10:30 PM
Must be able to lift 50 lbs
Must be able to work in hot, humid, or cold conditions
Must be able to safely operate kitchen tools and equipment
Must be available during inclement weather or emergency situations
Temporary position less than 6 months
Non-exempt employment

Job Qualifications

Intermediate knowledge of culinary techniques and practices
Knowledge of quantity food production principles and safe food handling practices
Basic knowledge of computers and ability to learn software
Skilled in efficient and accurate operation of point-of-sale register systems
Skilled in time management to accomplish tasks and solve problems
Skilled in reading and written and verbal communication
Ability to understand and follow written and verbal instructions and procedures
Ability to work calmly and efficiently under pressure in a fast-paced environment
Ability to provide high level of customer service
Ability to monitor and maintain quality control standards
Ability to work cooperatively as part of a team
Must possess a current Virginia driver’s license with driving record in good standing upon hire

Job Duties

Perform differing work assignments daily to ensure timely meal production according to recipes
Assist Manager in planning and executing daily food production
Direct, assign work to, and supervise kitchen production staff in absence of Manager
Operate point-of-sale register systems efficiently and accurately
Ensure safe food handling practices and quality control standards
Provide high level of customer service
Work cooperatively as part of a team