Position:

Hot/Cold Line Foreman Reports To:

Kitchen Supervisor/Kitchen Manager Function:

Responsible for the efficient and sanitary operation of the hot/cold line areas. Maintaining adequate uninterrupted flow of finished food products to the service staff.

Work Performed:

Checks for the absences/lates at the start of the work shifts; filling necessary vacanacies. Positioning staff members at the various workstations to ensure a steady flow of products. Coordinates and delegates various duties daily. Maintains adequate prep levels, set according to a daily prep production sheet. Maintains an overall safe and sanitary work area as defined by the Saginaw County Health Department. Helps ensure that new staff members are given proper training. Communicates daily with the Kitchen Manager and Hot/Cold Line Supervisor. Any other reasonable task asked by management.

Requirements:

Physical Requirements:

Ability to stand and walk continually, lift minimum of 75 lbs.

Age Requirements:

Must be 18 years of age or older